Results 151 to 160 of about 273,422 (196)
Kefir Consumption and Health Effects Based on Human Clinical Trials: An Overview of Literature. [PDF]
Healthcare (Basel)Fijan S +3 more
europepmc +1 more source
Effect of Gluconacetobacter spp. on kefir grains and kefir quality
Food Science and Biotechnology, 2015 Microbial, chemical, physical, and sensorial analyses of kefir samples produced using kefir grains embedded with Gluconacetobacter spp. were investigated using kefir samples with Gluconacetobacter spp. inclusion (KA), and regular kefir grains (control, KC) lacking Gluconacetobacter spp.
Ozdemir, Nilgun +2 more
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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
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Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation+
International Journal of Dairy Technology, 2005Microbial 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 : 10
Atif Can Seydim
exaly +4 more sources
The Composition of the Lactobacillus Flora in Kefir Grains
Systematic and Applied Microbiology, 1998Summary A total of 120 lactobacilli strains have ben isolated from kefir grains using Rogosa-CW agar. These isolates were divided into four groups (I to IV) according to taxonomical characteristics. Strains of group I, the most dominant population which accounts for 49% of the isolates, were identified as Lactobacillus kefirgranum . Strains of group
Satoru Takizawa +5 more
exaly +2 more sources
Evaluation of the microbial communities in kefir grains and kefir over time
International Dairy Journal, 2023 The microbial communities of kefir grains and kefir were evaluated over time using high-throughput amplicon sequencing. It was found that Lactobacillus kefiranofaciens and Lentilactobacillus kefiri consistently dominated kefir grains, whereas Lactococcus
Faisal A.J. Alraddadi +2 more
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International Journal of Food EngineeringAbstract In the present work, impacts of microwave and oven drying on the drying, rehydration, and fermentation kinetics of kefir grains as well as on the microbial viability of grains were investigated. Kefir grains were dried at various oven temperatures (30 °C, 37 °C, and 45 °C) and microwave powers (100 W, 180
Sena Nur Karabekiroğlu, Dilek Kılıç
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Differences in Protein Profiles of Kefir Grains from Different Origins When Subcultured in Goat Milk
Journal of Agricultural and Food Chemistry, 2022 Proteins not only serve as a nitrogen source for microorganisms but are the main skeleton of kefir grains. After subculturing in goat milk for 4 months, proteins and peptides in three kefir grains from China, Germany, and the United States were analyzed.
Hao Wang, Xiaomeng Sun, Guo Mingruo
exaly +2 more sources
Antitumoural antibacterial and antifungal activities of kefir and kefir grain
Phytotherapy Research, 1994AbstractKefir 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.
Adile Cevikbas +5 more
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Chemical and microbiological characterisation of kefir grains
Journal of Dairy Research, 2001Chemical 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 +2 more
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