Results 41 to 50 of about 273,422 (196)

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

Mljekarstvo, 2017
The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter.
Irena Barukčić, Leo Gracin, Anet Režek Jambrak, Rajka Božanić   +3 more
doaj   +1 more source

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation

, 2012
We report here a comparative analysis of the growth, acidification capacity, and chemical and microbiologic composition between kefir grains after 20 subcultures in whey at 20, 30, and 37 °C and the original kefir grains coming from milk along with a ...
de Antoni, Graciela Liliana, Hamet, Maria Fernanda, Abraham, Analia Graciela, Londero, Alejandra, Garrote, Graciela Liliana   +4 more
core   +1 more source

Beyond omics: From descriptive profiling to causal and scalable design of fermentation microbiomes

iMeta, EarlyView.
Fermentation microbiomes play essential roles in food production, feed preservation, waste valorization, and diverse sustainable industrial processes. Although multi‐omics and systems biology have substantially advanced our understanding of their assembly, interactions, and functional dynamics, industrial translation remains constrained by fragmented ...
Dongze Niu, Huili Pang, Xuekai Wang, Liang Song, Jing Zhang, Ansah Terry, Junfeng Li, Jingwen Cao, Qinhua Liu, Dayong Han, Jidong Wang, Jong Geun Kim, Kazuo Ataku, Smerjai Bureenok, Zhongfang Tan, Fengyan Bai, Tao Shao, Taoli Huhe, Lifeng Wang, Peijie Han, Chuncheng Xu, Fuyu Yang, Yimin Cai   +22 more
wiley   +1 more source

The Effect of Microbiome‐Modulating Therapeutics on Anthropometric and Hemodynamic Biomarkers in Metabolic Syndrome: A Systematic Review, Meta‐Analysis, and Meta‐Regression of Clinical Trials

Obesity Reviews, EarlyView.
ABSTRACT Background Metabolic syndrome (MetS) is a prevalent cardiometabolic disorder characterized by central obesity, insulin resistance, dyslipidemia, and hypertension. Microbiome‐targeted therapies with probiotics, prebiotics, and synbiotics may improve outcomes by modulating metabolism, inflammation, and blood pressure.
Pradipta Paul, Iman Dajani, Ridhima Kaul, Ali Chaari   +3 more
wiley   +1 more source

Impact of environmental factors on the metabolic profiles of Kefir produced using different Kefir grains and subsequent enrichment of Kefir prepared with mass cultured grains [PDF]

, 2012
Thesis (PhD Food Sc)--Stellenbosch University, 2012.ENGLISH ABSTRACT: The fermentation of milk has been known for millennia and leads to nutritious and prolonged shelf-life dairy products.
Ntsame Affane, Armelle Lyvane
core  

Study on the in Vivo Cholesterol‐Lowering Effect of Galacto‐Oligosaccharides Synergized with Lactiplantibacillus plantarum BF_15 via Modulation of Gut Microbiota

Food Frontiers, Volume 7, Issue 5, September 2026.
The synbiotic consisting of galacto oligosaccharides (GOS) and Lactiplantibacillus plantarum BF_15 mitigates hypercholesterolemia in high cholesterol diet fed mice. This synbiotic lowers serum TC, TG, and LDL C levels and ameliorates hepatic steatosis. It enriches gut microbes with bile salt hydrolase activity (e.g., Bifidobacterium) and SCFA producing
Na Zhang, Xinyi Ge, Aixin Guo, Hongjie Liu, Dongyao Li, Chen Li, Hongyan Kang, Miaoshu Wang, Hongtao Tian, Xiaoyan Miao   +9 more
wiley   +1 more source

Quality Assessment of Organic Kefirs Made with Kefir Grains and Freeze-Dried Starter Cultures

Applied Sciences
Organic dairy products, including fermented milk, are gaining popularity among consumers. Traditionally, for kefir production, kefir grains are used; however, in the modern industry, freeze-dried cultures are commonly employed.
Katarzyna Szkolnicka, Izabela Dmytrów, Anna Mituniewicz-Małek, Elżbieta Bogusławska-Wąs   +3 more
doaj   +1 more source

Lactiplantibacillus plantarum BF_15 Confers Protection Against Ulcerative Colitis by Orchestrating Gut Microbiota‐Barrier‐Immune Triad Homeostasis

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Lactiplantibacillus plantarum BF_15 mitigates ulcerative colitis via modulating the triad homeostasis of gut microbiota, mucosal barrier and intestinal immunity. It restores disturbed intestinal microecology by elevating the abundance of Bacteroidetes.
Na Zhang, Hongjie Liu, Dongyao Li, Chen Li, Xinyi Ge, Hongyan Kang, Miaoshu Wang, Hongtao Tian, Xiaoyan Miao   +8 more
wiley   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli   +2 more
wiley   +1 more source