Results 161 to 170 of about 287,416 (196)

Antimicrobial Activity of Broth Fermented with Kefir Grains

Applied Biochemistry and Biotechnology, 2008
Kefir grains originate from the Caucasus region and are used for preparing beverages using sugar solution, milk, and fruit juice. As long as they are formed by a microbial consortium useful in the intestine, the produced drinks can be called probiotics. The aim of this study was to determine the antimicrobial activity during kefir fermentation in sugar
Karoline R, Silva, Sheila A, Rodrigues, Lauro Xavier, Filho, Alvaro S, Lima   +3 more
openaire   +2 more sources

Comparative Study of Polysaccharides Obtained from Kefir Grains and Produced by a Homofermentative Lactobacillus Species and Lactobacillus Kefir Isolated from Kefir Grains

1986
In the previous paper(l), a polysaccharide-producing homofermentative Lactobacillus species K1 has been isolated on the new medium(referred to as KPL) from kefir grains. The present study concerned with the chemical characteristics of the polysaccharides obtained from kefir grains, Lactobacillus K1 and L.kefir.
T. Toba, K. Arihara, S. Adachi
openaire   +1 more source

The Composition of the Lactobacillus Flora in Kefir Grains

Systematic and Applied Microbiology, 1998
Summary 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, Setsurou Kojima, Shunji Tamura, Shigeo Fujinaga, Yoshimi Benno, Takashi Nakase   +5 more
openaire   +1 more source

Microflora structure and functional capacity in Tibetan kefir grains and selenium-enriched Tibetan kefir grains: A metagenomic analysis

Food Microbiology
Tibetan kefir grains (TKGs) are a complex protein-lipid-polysaccharide matrix composed of various microorganisms. Microorganisms have the benefit of being effective, secure, and controllable when used for selenium enrichment. In this study, selenium-enriched Tibetan kefir grains (Se-TKGs) were made, and the microbiology composition was analyzed through
Ke, Chen, Jinyi, Yang, Xinyuan, Guo, Weiyu, Han, Huijuan, Wang, Xuejun, Zeng, Zhouli, Wang, Yahong, Yuan, Tianli, Yue   +8 more
openaire   +2 more sources

Comparison of the Kefir Uses Strain of Kefir Grains

Food Preservation Science, 2011
Mayumi HASEGAWA, Hitomi WATANUKI, Kazuya HAYASHI, Osamu BABA, Naohiro OHARA   +4 more
openaire   +1 more source

Carry-over of aflatoxin M1 from milk to kefir and kefir grain

2004
Carry-over of the Aflatoxin M1 (AFM1) from contaminated milk to kefir and kefir grain and changes that occur during storage of kefir are investigated. Ultra high temperature (UHT) cow's milk purchased from a local market in Izmir and spiked to involve 0.1, 0.2 and 0.5 ppb AFM 1 in laboratory conditions was used in kefir production.
Kendirci, P, Altug, T
openaire   +2 more sources

Effects of Kefir Grains From Different Origins on Proteolysis and Volatile Profile of Goat Milk Kefir

Food Chemistry, 2021
Hao Wang, Xiaomeng Sun, Xiao Song
exaly  

Effect of temperature on growth different kefir grains and organoleptic quality of kefir

2000
Fermented products including kefir are food products with high nutritional and biological value. Kefir culture production is given by fermentation of milk with kefir grains. The kefir grains are usually of irregular shape and rough surface with unknown origin.
Jukić, Marija, Gregurek, Ljerka, Tratnik, Ljubica   +2 more
openaire   +2 more sources

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced From Kefir Grains and Natural Kefir Starter Culture

Foods, 2022
Per Erik Joakim Saris, Amin Yousefvand, Mehdi Zarei   +2 more
exaly  

The composition of the kefir grain

Antonie van Leeuwenhoek, 1963
openaire   +1 more source