Results 51 to 60 of about 273,422 (196)

Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk

Acta Universitatis Cibiniensis. Series E: Food Technology, 2018
The effects of kefir grains from different regions in China on fermentation and bioactivity were studied by using pH value, acidity degree, protein hydrolysis degree, antioxidant activity, angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibition rate ...
Shi Xiaoyu, Chen He, Li Yilin, Huang Jie, He Yunxia   +4 more
doaj   +1 more source

Water Kefir grain as a source of potent dextran producing lactic acid bacteria [PDF]

Hemijska Industrija, 2015
Water kefir is abeverage fermented by a microbial consortium captured in kefir grains. The kefir grains matrix is composed of polysaccharide, primarily dextran, whichis produced by members of the microbial consortium.
Davidović Slađana Z., Miljković Miona G., Antonović Dušan G., Rajilić-Stojanović Mirjana D., Dimitrijević-Branković Suzana I.   +4 more
doaj   +1 more source

Comparative Analysis of Fermentation Conditions on the Increase of Biomass and Morphology of Milk Kefir Grains

Applied Sciences, 2022
Kefir grains represent a symbiotic association group of yeasts, lactic acid bacteria and acetic acid bacteria within an exopolysaccharide and protein matrix known as kefiran.
Sandra V. Avila-Reyes, Cruz E. Márquez-Morales, Germán R. Moreno-León, Antonio Ruperto Jiménez-Aparicio, Martha L. Arenas-Ocampo, Javier Solorza-Feria, Evangelina García-Armenta, Julieta C. Villalobos-Espinosa   +7 more
doaj   +1 more source

Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Canadian Survey of Consumer Perceptions and Behaviors Toward Fermented Foods. Overview of the study design, key findings, and implications of a nationally representative online survey of 4045 Canadian adults examining fermented food consumption, behaviors, perceptions, and knowledge.
Camila Schultz Marcolla, Samantha Tapping, Carla Liria Sánchez‐Lafuente, Kara Sampsell, Gabrielle Eaton, Ellen Goddard, Benjamin P. Willing, Jeremy P. Burton, Raylene A. Reimer   +8 more
wiley   +1 more source

Growth Kinetics of Kefir Biomass: Influence of the Incubation Temperature in Milk

Chemical Engineering Transactions, 2019
Kefir is a fermented milk that can be produced from kefir grains or industrial starter cultures. It differs from other fermented milks by the performance of various types of microorganisms on the milk components.
Carlos Eduardo Barao, Suellen J. Klososki, Keren H. Pinheiro, Vanessa Marcolino, Osvaldo Valarini Junior, Adriano G. Cruz, Thamara T. Da Silva, Tatiana Pimentel   +7 more
doaj   +1 more source

Use of reconstituted kefir consortia to determine the impact of microbial composition on kefir metabolite profiles [PDF]

, 2023
Kefir is fermented traditionally with kefir grains, but commercial kefir production often relies on fermentation with planktonic cultures. Kefir has been associated with many health benefits, however, the utilization of kefir grains to facilitate large ...
Nam, Seo Lin, Cotter, Paul D., Dias, Ryan P., Gänzle, Michael, Harynuk, James J., Gaur, Gautam, Willing, Benjamin P., Forgie, Andrew J., Bourrie, Benjamin C.T., de la Mata, A. Paulina, Diether, Natalie   +10 more
core   +1 more source

Kefir fermentation combination commercial kefir culture and kefir grains

, 2016
Kefir je osvježavajući fermentirani mliječno kiseli napitak, dobiven djelovanjem bakterija i kvasaca sadržanih u kefirnim zrncima. U okviru ovog diplomskog rada pripremljeni su uzorci kefira koji su sadržavali različite omjere kultura (XPL1:kefirna zrnca)
Dujmović, Ana-Marija
core   +1 more source

Comparison of Selected Nutritional Analysis of Goat and Cow Milk Kefir Using Indonesian Kefir Grains [PDF]

Kefir is a fermented dairy beverage produced with kefir grains. It is high in probiotics and provides nutrition and health benefits. The effect of different level of kefir grains and incubation time on the chemical characteristics of goat and cow milk ...
Mohamad Zaihan Zailan, Bibi Nabihah Abdul Hakim, Norliza Julmohammad, Ahmad Izzat Muhammed Jaini, Nurul’azah Mohd Yaakub   +4 more
core   +1 more source

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source

Electron micrographs of Tibetan kefir grains.

, 2014
(a) Tibetan kefir grains; (b) grain surfaces at ×5 000; (c, e) Inner portion of kefir grain at ×15 000; (g) Inner portion of kefir grain at ×40 000; (d, f) Exterior portion of kefir grain at ×15 000; (h) Exterior portion of kefir grain at ×40 000.
Qizhen Guo (652634), Yan Wu (70890), Yunfei Li (652635), Jun Mei (652633)   +3 more
core   +1 more source