Results 101 to 110 of about 287,416 (196)

Effect of Agave Fructans on Changes in Chemistry, Morphology and Composition in the Biomass Growth of Milk Kefir Grains. [PDF]

Microorganisms, 2023
Moreno-León GR, Avila-Reyes SV, Villalobos-Espinosa JC, Camacho-Díaz BH, Tapia-Maruri D, Jiménez-Aparicio AR, Arenas-Ocampo ML, Solorza-Feria J.   +7 more
europepmc   +1 more source

The biological potential of kefir: preliminary studies of the microbiota of italian kefir grains [Il potenziale biologico del kefir: studi preliminari del microbiota di grani di kefir italiani]

, 2014
SUMMARY Kefir, which comes from Caucasus, is traditionally produced by adding kefir grains to milk. Bacteria (mainly the genera Lactobacillus, Lactococcus, Leuconostoc, Streptococcus, Acetobacter) and yeasts (mainly the genera Kluyveromyces, Pichia ...
Sarra S., AQUILANTI, Lucia, CLEMENTI, Francesca, Milanović V., GAROFALO, CRISTIANA, Scibè C., Turchetti B., OSIMANI, ANDREA   +7 more
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Powdered water kefir: Effect of spray drying and lyophilization on physical, physicochemical, and microbiological properties

Food Chemistry Advances
This study addresses the challenge of optimizing powdered water kefir's fermentation and preservation processes to enhance its physical-chemical, microbiological, and technological characteristics.
Klinger Vinícius de Almeida, Vanessa Cortina Zanetti, Callebe Camelo-Silva, Luan Amaral Alexandre, Alice Cristina da Silva, Silvani Verruck, Luciano José Quintão Teixeira   +6 more
doaj   +1 more source

Multi-Component Biodegradable Materials Based on Water Kefir Grains and Yeast Biomasses: Effect of the Mixing Ratio on the Properties of the Films. [PDF]

Polymers (Basel), 2023
Lago A, Delgado JF, Rezzani GD, Cottet C, Ramírez Tapias YA, Peltzer MA, Salvay AG.   +6 more
europepmc   +1 more source

Microbial profiling of goat milk kefir and kefir grains by dual-marker amplicon sequencing (16S rRNA and ITS)

International Journal of Food Properties
This study aimed to characterize and compare the bacterial and fungal communities associated with goat milk kefir (GMK) and kefir grains (KG) using a dual-marker amplicon sequencing approach targeting the full-length 16S rRNA and internal transcribed ...
Lilik Eka Radiati, Khotibul Umam Al Awaly, Firman Jaya, Ahmad Khoirul Umam, Supamri, Dedi Fardiaz, Laprianika Retha Hapitasari, Dian Laksamana Hati   +7 more
doaj   +1 more source

Water Kefir Grains-Microbial Biomass Source for Carbonaceous Materials Used as Sulfur-Host Cathode in Li-S Batteries. [PDF]

Materials (Basel), 2022
Páez Jerez AL, Mori MF, Flexer V, Tesio AY.   +3 more
europepmc   +1 more source

Characterization and Immunological Activity of Exopolysaccharide from Lacticaseibacillus paracasei GL1 Isolated from Tibetan Kefir Grains. [PDF]

Foods, 2022
Wang X, Tian J, Zhang X, Tang N, Rui X, Zhang Q, Dong M, Li W.   +7 more
europepmc   +1 more source

Microbial Diversity and Health Benefits of Water Kefir Grains

, 2023
Fermented beverages are produced through the process of fermentation, wherein microorganisms (bacteria and yeasts) convert sugars and starches. Microbial diversity plays a crucial role in determining the product's aroma, taste, and nutritional value ...
Korkmaz Ediş, Kader, Dertli, Enes
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Tailoring the Optimized Fermentation Conditions of SCOBY-Based Membranes and Milk Kefir Grains to Promote Various Functional Properties. [PDF]

Foods, 2022
Pihurov M, Păcularu-Burada B, Cotârleț M, Bahrim GE.   +3 more
europepmc   +1 more source

Application of Whey Permeate Fermented with Kefir Grains for the Shelf-Life Improvement of Food and Feed [PDF]

, 2019
Fungal contamination by Aspergillus parasiticus and A. flavus causes negative effects on the production of food cereals. Kefir is an ancient fermented beverage obtained by the fermentation of different substrates with kefir grains.
Gamba, Raúl Ricardo, Diosma, Gabriela, Giannuzzi, Leda, De Antoni, Graciela Liliana, León Peláez, Ángela María, Moure, María Candela   +5 more
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