Results 61 to 70 of about 287,416 (196)
Stereomicroscope images of the Tibetan kefir grains.
, 2014 (A) Tibetan kefir grains and a single grain unit marked with a circle in (A) and observed from the side (B), the top (C), and the bottom (D). Scale bar = 1.2 mm.
Man Lu (477856) +7 more
core +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. +4 more
doaj +1 more source
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 +7 more
doaj +1 more source
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 +8 more
wiley +1 more source
ANTIMICROBIAL ACTIVITY OF MICROORGANISMS ISOLATED FROM KEFIR GRAINS
, 2018 Kefir is the product of milk fermentation by kefir grains. These grains contain a mixture of symbiotic bacteria and yeasts embedded in a matrix composed of polysaccharides and proteins.
Priscila Alves Dias (5255684) +2 more
core +1 more source
Inhibition of Bacillus cereus in milk fermented with kefir grains [PDF]
, 2022 The effects of kefir-fermented milk were tested against a toxigenic strain of Bacillus cereus. The incubation of milk with B. cereus spores plus 5% kefir grains prevented spore germination and growth of vegetative forms. In contrast, when 1% kefir grains
De Antoni, Graciela Liliana +3 more
core
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 +2 more
wiley +1 more source
Jurnal Ilmu-Ilmu Peternakan, 2012 : 1), 2percent (G2)dan 3 percent (G3)of milk volume and the second factor was storage time in refrigerator which were 0day(L0),7days(L7),14days(L14), 21 days(L21) and 28 days(L28 Keywords: kefir grains, storage time, refrigerator, low fat kefir )
Manik Eirry Sawitri
doaj
International Journal of Food PropertiesAs a traditional fermented food, kefir is produced by symbiotic microbial communities in kefir grains, and its composition and functionality are strongly shaped by the culture medium.
Fan Ding +5 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 +8 more
wiley +1 more source