Results 21 to 30 of about 287,416 (196)

Modification of kefir grain by yeast substitution and long-term stability of the microbiota of kefir grain

JDS Communications
The yeast microbiota of kefir grains is highly diverse. Whereas one type of kefir grain contains lactose-fermenting yeast, a second type may not.
Hidemasa Motoshima, Ikumi Fujioka, Kenji Uchida   +2 more
doaj   +2 more sources

Effect of Final Fermentation pH and Pre-Drying Storage Temperature on Properties of Kefir Powder Produced by Kefir Grains

Applied Sciences
The demand of consumers for a healthier and functional diet necessitates amongst others, extending the shelf life of the natural probiotic kefir, reducing simultaneously packaging, transportation, and storage costs.
Georgia Dimitreli, Stylianos Exarhopoulos, Parthena Apidopoulou, Olga Groztidou, Despoina Georgiou, Eleni P. Kalogianni, Athanasios Goulas   +6 more
doaj   +2 more sources

Conventional and microwave drying of kefir grains: effect on drying, rehydration and fermentation kinetics and viability of kefir grains

International Journal of Food Engineering
Abstract In the present work, impacts of microwave and oven drying on the drying, rehydration, and fermentation kinetics of kefir grains as well as on the microbial viability of grains were investigated. Kefir grains were dried at various oven temperatures (30 °C, 37 °C, and 45 °C) and microwave powers (100 W, 180 
Sena Nur Karabekiroğlu, Dilek Kılıç
openaire   +3 more sources

Nanofiltration of the Remaining Whey after Kefir Grains' Cultivation. [PDF]

Membranes (Basel), 2022
Acid whey is derived from fresh cheese. The proteins were isolated by a monolithic ion-exchange column. The remaining whey fraction was used as a starter culture substrate of kefir grains. The aim of this work was, firstly, to study the possibility of column replacement by a UF membrane.
Simonič M.
europepmc   +5 more sources

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

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

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

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

Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture

Journal of Advanced Research in Natural and Applied Sciences, 2021
Kefir is traditionally produced using kefir grains, while lyophilized culture is widely used in industry. Microbial fermentation of kefir has critical importance on its aromatic profile and sensory attributes as well as its physicochemical parameters ...
Yonca Yuceer, İrem Şen Dağ, Buket Güneşer   +2 more
doaj   +1 more source