Results 1 to 10 of about 5,006,608 (109)
An update on water kefir: Microbiology, composition and production [PDF]
International Journal of Food Microbiology, 2021 Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in a polysaccharide matrix.
Elke Arendt, Kieran Lynch
exaly +4 more sources
An alternative source of probiotics: Water kefir
Food Frontiers, 2023 AbstractThe aim of this review was to compile the origin and distribution of water kefir, its production, microbial diversity, fermentation dynamics, health effects, and its place in national/international food legislation. Water kefir is a traditional, slightly carbonated fermented beverage with a lactic acid content of up to 2%.
Gizem Cufaoglu, Ayse Nur Erdinc
exaly +5 more sources
Journal of Applied Microbiology, 2017 To investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process.Three water kefir fermentation processes were started with different water kefir grain inocula and followed as a function of time regarding microbial species diversity, community dynamics, substrate consumption profile and ...
Laureys, David, De Vuyst, Luc
exaly +5 more sources
The metagenomic composition of water kefir microbiota
International Journal of Gastronomy and Food Science, 2022 Water kefir is a sourish, slightly alcoholic, and carbonated drink in which different dried fruits are added to the sucrose-containing solution and fermented using water kefir grains. Kefir grains in polysaccharide structure include Lactic Acid Bacteria (LAB), yeasts, and/or acetic acid bacteria that use sucrose as an energy source.
Ecem Akan +2 more
exaly +4 more sources
Trends in Food Science and Technology, 2021 Abstract Background Milk kefir (MK) and water kefir (WK) are traditionally produced from different unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir grains. There is significant confusion between these kefir grains, even in peer-reviewed scientific publications. Even though both grains have some similarities,
Guzel-Seydim Z B, Caglar Gökırmaklı
exaly +5 more sources
Applied Microbiology and Biotechnology, 2017 A poorly performing industrial water kefir production process consisting of a first fermentation process, a rest period at low temperature, and a second fermentation process was characterized to elucidate the causes of its low water kefir grain growth and instability.
Luc de Vuyst, David Laureys
exaly +5 more sources
Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison
Journal of Applied Microbiology, 2022 Abstract Aims Although kefir has been known for centuries, there is confusion between the two types of kefir grains, for example, milk kefir (MK) grain and water kefir (WK) grain. This study aimed to unravel the differences and similarities between WK grain and MK grain.
Guzel-Seydim Z B, Caglar Gökırmaklı
exaly +5 more sources
Use of mandarin and persimmon fruits in water kefir fermentation
Food Science and Nutrition, 2023 AbstractWater kefir is a non‐dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon‐containing water for 42 h.
Gökırmaklı, Çağlar +2 more
exaly +4 more sources
Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats [PDF]
Revista de Nutrição, 2018 ABSTRACT Objective To compare the effects of fermented kefir on the nutritional, physiological, and biochemical parameters of rats. Methods Grains of milk kefir (whole and skimmed) and water kefir (brown sugar) were used. The chemical composition analysis was performed on substrates and fermented beverages. The rats were evaluated for weight gain, body
Arthur ROCHA-GOMES +5 more
core +5 more sources
Fermentation, 2022 The aim of the present study was to investigate the feasibly of using traditional milk kefir grains for the production of water kefir-like beverages and assess the changes in the physicochemical characteristics and the microbial populations of the fermented beverages.
Ioanna Ntaikou, Marina Papadelli
exaly +3 more sources