Microbiological and clinical effects of probiotic-related Zeger therapy on gingival health: a randomized controlled clinical trial [PDF]
BMC Oral HealthBackground This single-blind randomized controlled trial was aimed to evaluate the microbiological and clinical effects of Zeger therapy on gingival health.
Xin Chen +4 more
doaj +2 more sources
Therapeutic potential of popular fermented dairy products and its benefits on human health [PDF]
Frontiers in NutritionIn the current arena of time, the transformation of society has improved the standard of living in terms of lifestyle and their nutritional demands and requirements.
Gul Naz Saleem +10 more
doaj +2 more sources
The development of balqymyz beverage from honey and koumiss
Journal of Agriculture and Food Research, 2023 The relevance of this research lies in the development of a health-safe beverage, balqymyz, made from honey and koumiss, which exhibits improved taste properties, increased content of beneficial fatty acids and amino acids, and extended shelf life ...
Balgabay Maikanov +3 more
doaj +2 more sources
All Aspects Of Koumiss, The Natural Fermented Product [PDF]
MANAS: Journal of Engineering, 2014 Kyrgyzstan is known as a country, in accordance with the geographic area, where are farm the horses and also made from mare | s milk koumiss. Generally, the consumption of milk in this is region is regarded as a attribute of the nomadic.
Z. Gönülalan, R. Adil Akai Tegin
doaj +1 more source
Investigation of growth and survival of some pathogens in koumiss [PDF]
MANAS: Journal of EngineeringThe aim of this study was to investigate the growth and survival of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in koumiss produced from raw mare's milk during the fermentation process. E.
Mustafa Atasever +1 more
doaj +2 more sources
Koumiss and immunity: A thorough investigation of fermentation parameters and their impact on health benefits [PDF]
Journal of Dairy Science: The aim of this study was to determine the components and cytokine and immunoglobulin levels of koumiss during different fermentation periods, and to reveal the interrelation between these parameters. For achieving this objective, 10 samples of koumiss
Fatih Ramazan Istanbullugil +10 more
doaj +2 more sources
Bacterial composition and function during fermentation of Mongolia koumiss [PDF]
Food Science and Nutrition, 2021 Bilige Menghe +2 more
exaly +2 more sources
A New Probiotic Cheddar Cheese with High ACE-Inhibitory Activity and γ-Aminobutyric Acid Content Produced with Koumiss-Derived Lactobacillus casei Zhang [PDF]
Food Technology and Biotechnology, 2010 Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia and characterized in detail with regard to their ...
Hai Kuan Wang +4 more
doaj +3 more sources
Phenotypic and Molecular Characterization of Naganishia uzbekistanensis: Diagnostic Challenges and Antifungal Resistance Profile. [PDF]
J Clin Lab AnalThe graphical abstract summarizes the laboratory characterization of Naganishia uzbekistanensis strain CY11558. The isolate shows distinct colony morphology, globular yeast cells with a fibrillar surface network under scanning electron microscopy, and a weakly positive cryptococcal antigen reaction.
Fan X +7 more
europepmc +2 more sources
Effects of Temperature on Time Dependent Rheological Characteristics of Koumiss [PDF]
, 2016 The rheological properties of koumiss were investigated at different temperatures (4, 10, and 20°C). Experimental shear stress–shear rate data were fitted to different rheological models.
Mutlu Cevik +5 more
core +1 more source