Results 11 to 20 of about 287,416 (196)
Microbiota of kefir grains [PDF]
Mljekarstvo, 2013 Kefir grains represent the unique microbial community consisting of bacteria, yeasts, and sometimes filamentous moulds creating complex symbiotic community. The complexity of their physical and microbial structures is the reason that the kefir grains are
Tomislav Pogačić +3 more
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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
openaire +4 more sources
Cogent Food & Agriculture, 2016 Kefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic acid bacteria, and yeasts, creating complex symbiotic community and widely used in fermented dairy products. The microbiological and chemical composition of
Xin Gao, Bo Li
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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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Microbial Diversity of Six Commercially Available Kefir Grains
Acta Universitatis Cibiniensis. Series E: Food Technology, 2022 Natural kefir grains are rich in beneficial bacteria, and analysis of their microbial diversity is a necessary condition for developing and applying kefir grains.
Dong Xinxin +8 more
doaj +2 more sources
Inhibition of Bacillus cereus in Milk Fermented with Kefir Grains [PDF]
Journal of Food Protection, 2007 The effects of kefir-fermented milk were tested against a toxigenic strain of Bacillus cereus. The incubation of milk with B. cereus spores plus 5% kefir grains prevented spore germination and growth of vegetative forms. In contrast, when 1% kefir grains was used, no effects were observed.
Kakisu, Emiliano J. +3 more
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Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter [PDF]
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
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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
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Microbiome and Metabiotic Properties of Kefir Grains and Kefirs Based on Them. [PDF]
Microbiology (N Y), 2022 The analysis of the literature on the microbiome composition and metabolic properties of kefir available at the RSCI and Web of Science was carried out. Kefir has been used by humans for centuries. It is a useful product of mixed lactic and alcoholic fermentation, produced using evolutionally established associative cultures, collected in an aggregated
Ding Fan, Stoyanova LG, Netrusov AI.
europepmc +3 more sources
Investigation of the kefir culture microflora produced from different kefir grains [PDF]
Mljekarstvo, 2001 Fermentirani mliječni napici u koje se ubraja i kefir, namirnice su visoke prehrambene i biološke vrijednosti. Kulture za proizvodnju kefira dobivaju se fermentacijom mlijeka pomoću kefirnih zrnaca. Mikroflora kefirnih zrnaca je vrlo složena i promjenjivog sastava, a sadržava više vrsta bakterija i kvasaca.
Jukić, Marija +2 more
openaire +1 more source