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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Comparison of the antibacterial effects of different fermented milk products; yoghurt, probiotic yoghurt and kefir on E.coli. [PDF]
, 2012 The aim of this essay was to investigate the antibacterial effects of different fermented milk products (yoghurt, probiotic yoghurt and kefir) and compare their antibacterial effects on E.coli. My research question was “Do commercial yoghurt, probiotic
Şener, Cansu
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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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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 SciABSTRACT 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 ResMilk 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 +13 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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, 2021 Background: Milk kefir (MK) and water kefir (WK) are traditionally produced from different unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir grains.
Greene, Annel K. +2 more
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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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Vestnik MGTUAn integral step in kefir production technology is the use of kefir grains, but in some cases it is necessary to maintain their population at the plant.
Sokolova O. V., Fedotova O. B.
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