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 ...
Ahmet Hilmi Con, Enes Dertli
exaly +4 more sources
Bioremoval of reactive dye Remazol Navy by kefir grains
Applied Biological Chemistry, 2019 Potential use of living and non-living kefir grains (small, gelatinous white/yellow irregularly shaped masses consist of live bacteria and yeasts) on removal of reactive dye Remazol Navy RGB from aqueous solutions were investigated.
Ali Osman Erdoğdular +1 more
doaj +2 more sources
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
Fermentasi Whey Keju Menggunakan Biji Kefir (Kefir Grains) dengan Variasi Sumber Nitrogen
Agritech, 2017 Cheese whey is a waste product in cheese processing which contains 4–5% of lactose. Having high carbon source, this material could be a potential fermentation medium for kefir grains.
Rohula Utami +3 more
doaj +2 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
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
openaire +4 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 +4 more sources
How are kefir microbial communities and product characteristics maintained in industrial production? [PDF]
Current Research in Microbial SciencesKefir, a millennia-old symbiotic fermented dairy product, has emerged as a focal point of research in the global functional foods sector owing to its distinctive organoleptic properties and extensive health-promoting effects. Kefir grains, serving as the
Ji Qingyang, Li Qiming, Gu Ruixia
doaj +2 more sources
Optimization of kefir fermentation with plantain peel addition: effects on composition, microbial viability, and sensory quality [PDF]
Frontiers in NutritionKefir is a fermented dairy product that can be prepared through microbial fermentation using kefir grains. These grains consist of a symbiotic community of bacteria and yeasts that influence the chemical composition, texture, and sensory characteristics ...
Andrea Pissatto Peres +5 more
doaj +2 more sources
The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2021 Kefir is produced from the fermentation of milk by microorganisms in kefir grains. Kefir grains include lactic acid bacteria, yeast, and acetic acid bacteria surrounded by a protein matrix and polysaccharide called kefiran.
Fahime Ajam, Hadi Koohsari
doaj +1 more source