Results 91 to 100 of about 1,065 (173)

A Network-Guided Narrative Review of Cross-Kingdom Associations Between Yeasts and Bacteria in Traditional Fermented Milks

Fermentation
In many industrial dairy products, yeasts are generally regarded as contaminants. However, in traditional fermented milks, they may contribute to distinctive sensory, technological, and functional properties through associations with bacterial partners ...
Maria Carla Cossu, Francesco Fancello, Marilena Budroni, Ilaria Mannazzu, Severino Zara, Angela Bianco, Giacomo Zara   +6 more
doaj   +1 more source

Complete Genome Sequence of Lactobacillus casei Zhang, a New Probiotic Strain Isolated from Traditional Homemade Koumiss in Inner Mongolia, China

, 2010
Lactobacillus casei Zhang is a new probiotic bacterium isolated from koumiss collected in Inner Mongolia, China. Here, we report the main genome features of L.
Xia Chen, Dongliang Yu, Rina Wu, Songnian Hu, He Meng, Wei Chen, Wenyi Zhang, Zhihong Sun, Heping Zhang   +8 more
core   +1 more source

Aplikasi yoghurt dan koumiss susu kambing probiotik dengan penambahan ekstrak kelopak bunga rosella (hibiscus sabdariffa) sebagai pangan terapis bagi penderita tuberkulosis paru [PDF]

, 2013
Tuberculosis is a bacterial disease that infect respiratory system. About 75% of the tuberculosis patient are 15-50 years old (Ministry of Health, 2007).
Rahmadani, Ria Putri, Nuraeni, Een, Elfrida, Dewi, Siahaan, Roseno   +3 more
core  

Koumiss Microbiome: Investigation of the Microbial Composition and Functional Potential of a Unique Beverage of Fermented Milk Produced at Kyrgyz Mountains

This study aims to investigate the microbial composition of koumiss made via traditional methods in Kyrgyz mountain pastures. We collected koumiss samples produced in plastic (P), wood (T), and leather (D) containers at household settings.
Risvanli, Ali, Ozturk, Tarik, Keskin, Birsen Cevher, Duysobayeva, Ayturgan, Istanbullugil, Fatih Ramazan, Sanli, Kemal, Acaroz, Ulas   +6 more
core   +1 more source

Effects of antibacterial compounds produced by Saccharomyces cerevisiae in Koumiss on pathogenic Escherichia coli Os and its cell surface characteristics

, 2017
The effects of antibacterial compounds produced by Saccharomyces cerevisiae in Koumiss on pathogenic Escherichia coli 08and its cell surface characteristics were investigated. S.
Bing-ga GALI, Yu-fei ZHAO, Si-mu-ji-de HUASAI, Si-qin YANG, Xiao-shuo WANG, Wen-qian HOU, A-qi-ma WU, Yu-jie CHEN, Chun-jie WANG, Ao-ri-ge-le CHEN, Ying-ga WU   +10 more
core   +1 more source

Koumiss in the Treatment of Phthisis [PDF]

BMJ, 1872
openaire   +2 more sources

Comparative Genomics Analysis of Habitat Adaptation by Lactobacillus kefiranofaciens. [PDF]

Foods, 2023
Luo R, Liu C, Li Y, Liu Q, Su X, Peng Q, Lei X, Li W, Menghe B, Bao Q, Liu W.   +10 more
europepmc   +1 more source

The Value of Koumiss in Wasting Diseases [PDF]

BMJ, 1879
openaire   +2 more sources

ORGANIZATION OF KOUMISS PRODUCTION

Международный студенческий научный вестник (International Student Scientific Herald), 2023
openaire   +1 more source

A review of fermented milks: potential beneficial effects on human nutrition and health. [PDF]

Afr Health Sci, 2023
Yerlikaya O.
europepmc   +1 more source