Results 161 to 170 of about 273,422 (196)

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

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

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

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 water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

Journal of Applied Microbiology, 2017
To investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process.Three water kefir fermentation processes were started with different water kefir grain inocula and followed as a function of time regarding microbial species diversity, community dynamics, substrate consumption profile and ...
Laureys, David, De Vuyst, Luc
openaire   +3 more sources

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

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

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

Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir

Food Chemistry, 2021
Hao Wang, Xiaomeng Sun, Guo Mingruo
exaly