Results 101 to 110 of about 2,685 (206)

Investigation of the kefir culture microflora produced from different kefir grains

Mljekarstvo, 2001
Fermentirani mliječni napici u koje se ubraja i kefir, namirnice su visoke prehrambene i biološke vrijednosti. Kulture za proizvodnju kefira dobivaju se fermentacijom mlijeka pomoću kefirnih zrnaca. Mikroflora kefirnih zrnaca je vrlo složena i promjenjivog sastava, a sadržava više vrsta bakterija i kvasaca.
openaire  

Effect of Low-Temperature Storage of Kefir Grains and Trehalose Addition on the Production of the Exopolysaccharide Kefiran

Macromol
Kefiran, the extracellular polysaccharide produced by Generally Recognized as Safe (GRAS) bacteria found in kefir grains, is a promising biopolymer with multiple applications in agri-food and biomedical fields.
Lydia Arsou, Stylianos Exarhopoulos, Athanasios Goulas, Georgia Dimitreli   +3 more
doaj   +1 more source

Artisanal Cream Cheese Fermented with Kefir Grains

Fermentation
This is the first study that investigates the effect of kefir with an emphasis on the production of short-chain fatty acids (SCFAs) during the fermentation process in food products. The products developed and characterized were an artisanal cream cheese without cream and one with added cream, and for the analysis of the fatty acid profile, both cream ...
Denise Rossi Freitas, Eliana Setsuko Kamimura, Mônica Roberta Mazalli   +2 more
openaire   +2 more sources

Kefir as a functional probiotic: microbial composition and health effects

Frontiers in Food Science and Technology
Kefir has gained increasing attention as a traditional fermented dairy product with notable probiotic potential. Kefir grains exhibit an irregular, multilobular, and gelatinous structure with a yellowish appearance, consisting of a symbiotic consortium ...
Kurniawan, Kurniawan, Tiana Milanda, Sri Agung Fitri Kusuma   +3 more
doaj   +1 more source

Biochemical and Genomic Characterization of Two New Strains of Lacticaseibacillus paracasei Isolated from the Traditional Corn-Based Beverage of South Africa, Mahewu, and Their Comparison with Strains Isolated from Kefir Grains. [PDF]

Foods, 2023
Moiseenko KV, Begunova AV, Savinova OS, Glazunova OA, Rozhkova IV, Fedorova TV.   +5 more
europepmc   +1 more source

Immunomodulatory Efficacy-Mediated Anti-HCV and Anti-HBV Potential of Kefir Grains; Unveiling the In Vitro Antibacterial, Antifungal, and Wound Healing Activities. [PDF]

Molecules, 2022
Ellatif SA, Abdel Razik ES, Abu-Serie MM, Mahfouz A, Shater AF, Saleh FM, Hassan MM, Alsanie WF, Altalhi A, Daigham GE, Mahfouz AY.   +10 more
europepmc   +1 more source

Black Cumin (Nigella sativa L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains. [PDF]

Microorganisms, 2022
Łopusiewicz Ł, Śmietana N, Paradowska D, Drozłowska E.   +3 more
europepmc   +1 more source

Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains. [PDF]

Toxins (Basel), 2021
Bahati P, Zeng X, Uzizerimana F, Tsoggerel A, Awais M, Qi G, Cai R, Yue T, Yuan Y.   +8 more
europepmc   +1 more source

Chemical composition and sensory analysis of cheese whey‐based beverages using kefir grains as starter culture

, 2011
Karina Teixeira Magalhães‐Guedes, Disney Ribeiro Dias, Gilberto Vinícius de Melo Pereira, J. M. Oliveira, Lucı́lia Domingues, J. A. Teixeira, João Batista de Almeida e Silva, Rosane Freitas Schwan   +7 more
openalex   +2 more sources

Kefir and kefir grains : diversity of chemical properties and microflora

, 2012
Kefir grains contain bacteria and yeasts embedded in a protein and polysaccharide matrix. They constitute the primary starter culture for kefir, a fermented milk drink with a complex sensory profile containing high amounts of lactic acid, ethanol, CO2, acetaldehyde and diacetyl. In commercial production of kefir in Norway, seven kefir grain cultures of
openaire   +1 more source