Bacteriocins and bacteriocin producers present in kefir and kefir grains [PDF]
, 2006 Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2006.Kefir is a traditional fermented milk that is carbonated, has a sharp acidic taste, yeasty flavour and contains a low percentage alcohol (less than 2% (v/v)).
Powell, Jillian Elizabeth
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The Effect of Different Sugars on Water Kefir Grains [PDF]
, 2019 Water kefir is a fermented probiotic beverage produced by fermentation of dried sugary fruits and sugar using water kefir grains. Sucrose is used as a sugar source in the traditional production of water kefir.
Tuncay Çevik +3 more
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Metagenomic comparison of bacterial diversity in kefir grains and liquid kefir
Biodiversitas Journal of Biological DiversityAbstract. Kurniawan, Milanda T, Kusuma SAF. 2025. Metagenomic comparison of bacterial diversity in kefir grains and liquid kefir. Biodiversitas 26: 6378-6388. This study compared the bacterial community composition of kefir grains and their corresponding whey from cow's milk fermentation using 16S rRNA gene-based metagenomic sequencing. Next-Generation
KURNIAWAN KURNIAWAN +2 more
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Recent advances in the modulatory effects of kefir on the gut microbiota [PDF]
Exploration of Foods and FoodomicsGut microbiota is critical for human immunity, metabolism, and overall well-being. Dysbiosis has been associated with a variety of diseases, including metabolic syndrome, inflammatory diseases, and neurodevelopmental issues.
Muneerah Abdullah Alali, Amal Bakr Shori
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Polysaccharide production by kefir grains during whey fermentation [PDF]
, 2002 Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. During fermentation, kefir grains
Rimada, Pablo Sebastián +1 more
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Comparison of kefir produced with kefir grains and commercial dairy culture
, 2015 Kefir je fermentirano mlijeko osvježavajućih, hranjivih i ljekovitih svojstava. U okviru ovog završnog rada proizveden je kefir iz konzumnog punomasnog i obranog mlijeka koje je fermentirano komercijalnom mljekarskom kulturom XPL1 te kefirnim zrncima ...
Telišman, Andrea
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Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains [PDF]
, 2004 Thesis (MSc Food Sc)--Stellenbosch University, 2004.ENGLISH ABSTRACT: Kefir is a fermented dairy beverage resulting from the fermentation of milk with reusable Kefir grains. The grains consist of a complex combination of lactic acid bacteria and yeasts
Latsky, Anneline
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Preservation of Kefir Grains, a Comparative Study
LWT - Food Science and Technology, 1997 Abstract The microflora of kefir grains of household origin was isolated and identified. At least two lactococci, two lactobacilli, two yeast and one mould were detected. Different methods for kefir grain preservation were studied. Metabolic activity of grains preserved frozen at −20 °C and −80 °C and grains stored at 4 °C was evaluated.
G.L. Garrote +2 more
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Studi Pembuatan Kefir Nira Siwalan (Borassus Flabellifer L.) (Pengaruh Perlakuan Pasteurisasi Dan Penambahan Konsentrasi Kefir Grains). [PDF]
, 2016 Water kefir merupakan minuman probiotik yang mengandung bakteri baik bagi tubuh manusia. Manfaat dari water kefir diantaranya adalah adanya bakteri probiotik yang terbukti dapat memperbaiki proses pencernaan dengan menyediakan mikroflora yang dibutuhkan ...
WisnuS, Sukma
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The impact of storage conditions on the stability of sugarcane powder biofortified with kefir grains [PDF]
, 2015 The goal of this research project was to assess the quality of sugarcane powder, during storage, that had been biofortified with kefir grains (SP+KG). The powder was obtained by spray drying (SD) sugarcane concentrate that was previously fermented with ...
Montoya Campuzano, Olga Inés +5 more
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