Water Kefir grain as a source of potent dextran producing lactic acid bacteria [PDF]
Hemijska Industrija, 2015 Water kefir is abeverage fermented by a microbial consortium captured in kefir grains. The kefir grains matrix is composed of polysaccharide, primarily dextran, whichis produced by members of the microbial consortium.
Davidović Slađana Z. +4 more
doaj +3 more sources
Polysaccharide production by kefir grains during whey fermentation [PDF]
Journal of Dairy Research, 2001 Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. During fermentation, kefir grains increased their weight and a water-soluble polysaccharide was released to the media ...
Pablo Sebastián Rimada +1 more
openalex +4 more sources
Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk [PDF]
MoleculesToday, the global trend toward plant-based beverages has grown for sustainability, health-related, lifestyle, and dietary reasons. Among them, drinks produced from almonds have been recognized as a concentrated nutrient source. Commercial almond milk was
Chiara La Torre +2 more
doaj +2 more sources
Characterization and Immunological Activity of Exopolysaccharide from Lacticaseibacillus paracasei GL1 Isolated from Tibetan Kefir Grains. [PDF]
Foods, 2022 Wang X +7 more
europepmc +3 more sources
Activity of Kefir grains against Gardnerella vaginalis
Bacterial Empire, 2020 Kefir is a probiotic mixture of bacteria and yeasts. In vitro and animal trials have shown kefir to have antibacterial, antifungal and antiviral activity. The main goal of this study was to determine the antimicrobial susceptibility of Gardnerella vaginalis (G.vaginalis) to kefir.
Salwa Afifi +3 more
openalex +3 more sources
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 ...
Dertli, Enes, Con, Ahmet Hilmi
openaire +4 more sources
Mljekarstvo, 2017 The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter.
Irena Barukčić +3 more
doaj +3 more sources
Lactic acid bacteria and yeasts in kefir grains and kefir made from them
Journal of Industrial Microbiology & Biotechnology, 2002 In an investigation of the changes in the microflora along the pathway: kefir grains (A)-->kefir made from kefir grains (B)-->kefir made from kefir as inoculum (C), the following species of lactic acid bacteria (83-90%) of the microbial count in the grains) were identified: Lactococcus lactis subsp.
E Simova +5 more
openalex +3 more sources
Journal of Dairy Science: Dominant species common to the kefir grains from 7 different origins were analyzed using culture-dependent methods using agar media that were able to grow and discriminate Lactobacillus kefiranofaciens ssp. kefiranofaciens.
Hidemasa Motoshima +2 more
doaj +3 more sources
Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications. [PDF]
Foods, 2021 Hurtado-Romero A +4 more
europepmc +3 more sources