Frontiers in Microbiology, 2019 Water kefir is a slightly alcoholic and traditionally fermented beverage, which is prepared from sucrose, water, kefir grains, and dried or fresh fruits (e.g., figs). Lactobacillus (L.) nagelii, L.
Julia Bechtner +5 more
doaj +1 more source
Different sources of sucrose in water kefir fermentation
Brazilian Journal of Food TechnologyAbstract Kefir is a functional drink with potential market growth and several beneficial properties to the human body such as intestinal microbiota balance and anti-inflammatory properties. It is produced from grains that multiply from an initial culture of microorganisms that ferment sucrose, resulting in a slightly acidic, carbonated and low-alcohol ...
Ana Luíza Barbosa de Carvalho Lima +3 more
openaire +2 more sources
Evaluation of the subchronic toxicity of kefir by oral administration in Wistar rats
Nutrición Hospitalaria, 2014 Introduction: Kefir is obtained by fermentation of milk with complex microbial populations present in kefir grains. Several health-promoting benefits have been attributed to kefir consumption.
Damiana Diniz Rosa +9 more
doaj +1 more source
Development and validation of chromatographic methods to study folate derivatives produced by yeasts [PDF]
, 2007 Folate, or folic acid, is an important water soluble B vitamin that exists in many different forms. Its presence is necessary for synthesis of DNA and RNA and methylation of homocysteine to methionine.
Patring, Johan
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Kefir Susu Nabati dengan Penambahan Kulit Pisang Tanduk (Musa Paradisiacal Var. Corniculata) [PDF]
, 2020 – Susu nabati memiliki kandungan protein dan karbohidrat yang tinggi, rendah lemak, serta tidak mengandung laktosa. Kulit pisang berpotensi sebagai prebiotik karena mengandung 33% fructooligosaccharides (FOS).
Irawati, F. (Fenny) +2 more
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Brazilian kefir: structure, microbial communities and chemical composition [PDF]
, 2011 Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods.
Campos, Cássia Roberta +4 more
core +3 more sources
Diastereoselective synthesis of optically active (2R,5R)-hexanediol [PDF]
, 2002 Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)Diastereoselective reduction of diketones with Lactobacillus kefir DSM 20587 was examined. The reduction of both oxo-functions proceeded highly diastereoselectively. (2R,5R)
Haberland, Jürgen +4 more
core +1 more source
NAWAKE (NIRA WATER KEFIR): PEMANFAATAN NIRA AREN SEBAGAI MINUMAN FUNGSIONAL KAYA PROBIOTIK
Agritech, 2018 Pengembangan pangan fungsional berbasis bahan baku lokal menjadi hal penting dalam hal diversifikasi produk. Bahan baku lokal yang belum optimal pemanfaatannya menjadi alasan utama dalam pengembangan produk pangan fungsional ini.
Asri Astuti +2 more
doaj +1 more source
Kajian Proporsi Sari Nanas dan Konsentrasi Starter terhadap Sifat Kimia dan Organoleptik Kefir Nanas [PDF]
, 2017 Pineapple especially Queen variety is tropical fruit that is widely cultivated in various regions in Indonesia. Kefir grain is a culture that contains Lactic Acid Bacteria (LAB), Acetic Acid Bacteria and yeast. This study aims to determine the proportion
Haliem, I. A. (Inka) +2 more
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Characterization of kefir-like beverages produced from vegetable juices [PDF]
, 2016 The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent backslopping fermentations, carried out by water kefir ...
Alessandro Miceli +58 more
core +1 more source