Results 31 to 40 of about 2,685 (206)
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 +2 more
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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 +2 more
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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 +5 more
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Frontiers in Microbiology, 2021 Eleven series of water kefir fermentation processes differing in the presence of oxygen and the type and concentration of inoculum and substrate, were followed as a function of time to quantify the impact of these parameters on the kinetics of this ...
David Laureys +6 more
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Milk Kefir Beverage Improves Histomorphometry, Reduces Inflammatory Infiltrates and Desulfovibrio and Increases Lactobacillus in IL-10<sup>-/-</sup> Mice. [PDF]
J Food SciABSTRACT This study aimed to evaluate the effects of milk kefir on parameters related to inflammatory bowel disease (IBD) in interleukin‐10 knockout (IL‐10−/−) mice. Sixteen C57BL/6J IL‐10−/− male mice were divided into two experimental groups. The control group (n = 8) received 0.4 mL of whole milk (UHT) and the kefir group (n = 8) received 0.4 mL of ...
Campos IX +10 more
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Analysis of Proximate and Protein Profile of Kefir from Fermented Goat and Cow Milk
Biosaintifika: Journal of Biology & Biology Education, 2015 This research aims to analyze the characteristics of proximate and protein profile in kefir from fermented goat milk and cow milk with different concentration of kefir grains.
Erwin Hidayat +3 more
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PERUBAHAN KARAKTERISTIK KEFIR SELAMA PENYIMPANAN : KAJIAN PUSTAKA
Jurnal Pangan dan Agroindustri, 2018 Kefir grains mengadung berbagai jenis bakteri asam laktat dan khamir. Penyimpanan kefir dalam suhu rendah dapat memperlambat aktivitas mikroba didalam kefir grains.
Faizatur Rohmah, Teti Estiasih
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Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy [PDF]
Zhongguo niangzaoKefir is a kind of probiotic fermented foods with a long history, which is fermented by kefir grains (KG). KG are divided into milk kefir grains (MKG) and water kefir grains (WKG) according to different substrates, which are mainly composed of lactic ...
RUAN Hui, ZHU Yingying, LIN Simin, QIAN Xueqin, WANG Jing
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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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Laser biosensor use for the microbial metabolic activity assessment of kefir vinegar [PDF]
Pesquisa Agropecuária Brasileira, 2018 : The objective of this work was to verify the use of a laser biosensor for the microbial metabolic activity assessment of kefir vinegar. Kefir grains were inoculated in apple must and were analyzed daily using the biospeckle technique.
Karina Teixeira Magalhães-Guedes +6 more
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