Results 151 to 160 of about 287,416 (196)

Microbial Diversity of Traditional Kefir Grains and Their Role on Kefir Aroma

LWT - Food Science and Technology, 2017
Abstract Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification of microbial flora of four kefir grains collected from different regions of Turkey and the volatile ...
Ahmet Hilmi Con, Enes Dertli
exaly   +4 more sources

Antitumoural Antibacterial and Antifungal Activities of Kefir and Kefir Grain

Phytotherapy Research, 1994
AbstractKefir is a milk‐derived product prepared by the incubation of kefir ‘grains’ with defatted milk. Various studies have been published on the therapeutic effects of kefir. However, few controlled studies and little information on the antibacterial, antifungal and antitumoural activities of kefir have been published.
Uğur Çevikbaş, S J Stohs, Adile Çevikbaş   +2 more
exaly   +5 more sources

Water Kefir Grains vs. Milk Kefir Grains: Physical, Microbial and Chemical Comparison

Journal of Applied Microbiology, 2022
Abstract Aims Although kefir has been known for centuries, there is confusion between the two types of kefir grains, for example, milk kefir (MK) grain and water kefir (WK) grain. This study aimed to unravel the differences and similarities between WK grain and MK grain.
Zeynep Banu Guzel-Seydim, Caglar Gökırmaklı   +1 more
exaly   +5 more sources

Study of Kefir Drinks Produced by Backslopping Method Using Kefir Grains From Bosnia and Herzegovina: Microbial Dynamics and Volatilome Profile [PDF]

Food Research International, 2020
Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditional method) or by using natural starter cultures from kefir (backslopping method).
Floriana Boscaino, Anna Reale, Marina Pasquini   +2 more
exaly   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

Chemical and microbiological characterisation of kefir grains

Journal of Dairy Research, 2001
Chemical and microbiological composition of four Argentinean kefir grains from different sources as well as characteristics of the corresponding fermented milk were studied. Kefir grains CIDCA AGK1, AGK2 and AGK4 did not show significant differences in their chemical and microbiological composition.
G L, Garrote, A G, Abraham, G L, De Antoni   +2 more
openaire   +2 more sources

Determining the Safety of Kefir Grains for Public Health

Food Bioscience, 2023
In this study, kefir grains and kefir produced from contaminated grains were investigated in terms of food safety. For this aim, traditional kefir grains were collected from distinct parts of Turkey, and their pathogenicity wasexamined. Typical and non-typical colonies were isolated on Violet Red Bile Agar and identified for the first time at species ...
Burcu Bazu Çırpıcı, Bülent Çetin
openaire   +2 more sources

Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation†

International Journal of Dairy Technology, 2005
Microbial populations in kefir and kefir grains were enumerated by plating. Total lactic acid bacteria, lactoccocci, lactobacilli and yeast populations increased during fermentation and increased slightly during cold storage. Kefir grains had a lactic acid bacteria : yeast ratio of 10 9
WYFFELS, JT, GREENE, AK, Seydim, Atıf Can, GUZEL-SEYDIM, Zeynep Banu   +3 more
openaire   +3 more sources

Development of arrowroot flour fermented by kefir grains

Journal of Food Science, 2020
Abstract The present study aims to produce arrowroot flour fermented by kefir grains, in addition to assessing the physicochemical, nutritional, and microbiological characteristics. Fermented arrowroot flour was produced at room temperature (approximately 25 to 28 °C).
Beatriz Lourdes de Souza, Karina Teixeira Magalhães‐Guedes, Paulo Vitor França Lemos, Leonardo Fonseca Maciel, Disney Ribeiro Dias, Janice Izabel Druzian, Rosane Freitas Schwan   +6 more
openaire   +3 more sources

Immunofluorescence microscopic studies on distribution of Lactobacillus kefiranofaciens and Lactobacillus kefir in kefir grains

International Journal of Food Microbiology, 1990
Immunofluorescence staining was applied to observe distribution of two Lactobacillus species in kefir grains with cauliflower floret forms. Kefiran-producing, encapsulated Lactobacillus kefiranofaciens was located all over the grain and increased toward the center, while Lactobacillus kefir populated only a small region at the surface layers.
K, Arihara, T, Toba, S, Adachi
openaire   +2 more sources

Investigation of microorganisms involved in biosynthesis of the kefir grain

Food Microbiology, 2012
The purpose of this study was to understand the significance of each microorganism in grain formation by evaluating their microbial aggregation and cell surface properties during co-aggregation of LAB and yeasts together with an investigation of biofilm formation. Non-grain forming strains from viili were also evaluated as a comparison.
Sheng-Yao, Wang, Kun-Nan, Chen, Yung-Ming, Lo, Ming-Lun, Chiang, Hsi-Chia, Chen, Je-Ruei, Liu, Ming-Ju, Chen   +6 more
openaire   +2 more sources