Results 21 to 30 of about 273,422 (196)

Microbial viability and nutritional content of water kefir grains under different storage conditions [PDF]

Food Science and Nutrition
Guzel-Seydim Z B, Caglar Gökırmaklı, Gulcin Satir   +2 more
exaly   +2 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, Tratnik, Ljubica, Gregurek, Ljerka, Marija Jukić, Ljerka Gregurek, Ljubica Tratnik   +5 more
core   +2 more sources

A Big World in Small Grain: A Review of Natural Milk Kefir Starters

Microorganisms, 2020
Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Fatemeh Nejati, Stefan Junne, Peter Neubauer   +2 more
doaj   +1 more source

Kefir - grains and beverages: a review

Scientia Agraria Paranaensis, 2015
Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbioticassociation in kefir grains. The large number of microorganisms present in kefir and their microbial interactions, the possiblebioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir
R.F. Schwan, K.T. Magalhães-Guedes, D.R. Dias   +2 more
openaire   +1 more source

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties. [PDF]

J Food Sci
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Gul LB, Akgun A, Gul O.
europepmc   +2 more sources

Fermentation Time Modulates the Osteoprotective Effects of Milk Kefir in Glucocorticoid-Induced Osteoporotic Rats. [PDF]

Mol Nutr Food Res
Milk kefir exerts osteoprotective effects in glucocorticoid‐induced osteoporotic rats, particularly when fermented for longer periods, improving mandibular bone quality. Fermentation time modulates its microbiological and bioactive profile, highlighting its potential as a functional food for restoring bone health.
Cordeiro Maia TA, Leitão MGS, Silva ECD, Vieira LV, Bessa ST, Rocha ISD, Silva PGB, Oliveira FADS, Goes P, Gonçalves PG, Leite DCA, Costa FWG, Rodrigues LKA, Gondim DV.   +13 more
europepmc   +2 more sources

Advances in Microbial Diversity and Interactions in Kefir [PDF]

Shipin Kexue
Kefir is a fermented dairy beverage produced by using natural microbiota which mainly contains specific microbial communities such as lactic acid bacteria, yeast and acetic acid bacteria, and it has good flavor and health beneficial functions.
LI Shiwei, BAI Ying
doaj   +1 more source

Qualité du kéfir camelin issu du système d’élevage extensif en Tunisie

Revue Marocaine des Sciences Agronomiques et Vétérinaires, 2023
L’objectif de ce travail est de transformer le lait de chamelle élevée dans un système extensif en Kéfir. La pasteurisation (63°C pendant 30 min) du lait, l’incubation avec trois doses des grains de kéfir (2, 5 et 10%) et à différents temps d ...
Samira ARROUM, Amel SBOUI, Imen FGUIRI, Naziha AYEB, Mohamed HAMMADI, Touhami KHORCHANI   +5 more
doaj   +1 more source

Nanoscale morphology, structure and fractal study of kefir microbial films grown in natura [PDF]

Polímeros, 2020
Kefir is a natural probiotic produced by kefir grains fermentation. Biofilms produced from fresh kefir grains in natura were studied for presenting structural characteristics that will be of great interest in the area of regenerative medicine.
Robert S. Matos, Ellen C. M. Gonçalves, Erveton P. Pinto, Gerson A. C. Lopes, Nilson S. Ferreira, Cristiane X. Resende   +5 more
doaj   +1 more source

Identification of some kefir microorganisms and optimization of their production in sugarcane juice

Revista Facultad Nacional de Agronomía Medellín, 2016
Kefir grains are a consortium of bacteria and yeasts grouped in a polysaccharide called kefirano. They ferment sugar substrates to produce organic acids, CO2, vitamins and ethanol. They also have positive effects on health. This research project aimed to
Blanca Cecilia Salazar Alzate, Misael Cortés Rodríguez, Olga Montoya Campuzano   +2 more
doaj   +1 more source