Results 31 to 40 of about 273,422 (196)

The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process

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, Frédéric Leroy, Tom Hauffman, Marc Raes, Maarten Aerts, Peter Vandamme, Luc De Vuyst   +6 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

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
core   +1 more source

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, Irna Kinayungan W, Muhammad Irhas, Fathurrahman Sidiq   +3 more
doaj   +1 more source

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
doaj   +1 more source

Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy [PDF]

Zhongguo niangzao
Kefir 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
doaj   +1 more source

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, Roberta Oliveira Viana, Roberto Alves Braga Junior, Disney Ribeiro Dias, Camila Duarte Ferreira, Itaciara Larroza Nunes, Rosane Freitas Schwan   +6 more
doaj   +1 more source

Metagenomic analysis of the microbial community in kefir grains

Food Microbiology, 2014
Kefir grains as a probiotic have been subject to microbial community identification using culture-dependent and independent methods that target specific strains in the community, or that are based on limited 16S rRNA analysis. We performed whole genome shotgun pyrosequencing using two Turkish Kefir grains.
Nalbantoglu, Ufuk, Cakar, Atilla, Dogan, Haluk, Abaci, Neslihan, Ustek, Duran, Sayood, Khalid, Can, Handan   +6 more
openaire   +4 more sources

Pollution Abatement of Heavy Metals in Different Conditions by Water Kefir Grains as a Protective Tool against Toxicity

Journal of Chemistry, 2019
This research paper addresses the hypothesis that Water Kefir grains can be used as absorbers of metal ions and reports the first application of the Water Kefir grains as a protective tool against toxicity by heavy metal ions. The aim of this study is to
Giorgio Volpi, Marco Ginepro, Janeth Tafur-Marinos, Vincenzo Zelano   +3 more
doaj   +1 more source

The biological integrity of natural poly-species symbiotic bacterial communities for the production of kefir: Basic aspects of the preservation

Vestnik MGTU
An 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.
doaj   +1 more source