Results 111 to 120 of about 9,783 (189)

Main Microbiological and Biological Properties of Microbial Associations of “Lactomyces tibeticus”. [PDF]

, 2016
“Lactomyces tibeticus” is the associative consortium of different taxonomic groups of microorganisms: lactomyces, Saccharomyces spp., Candida kefir; lactic acid bacteria - Lactobacillus fermentum, Lactobacillus spp., Lactococcus lactis subsp.
Беркевич, Ольга, Вічко, Олена Іванівна, Горюк, Володимир, Горюк, Юрій, Кухтин, Микола Дмитрович   +4 more
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Differences in the total number of colonies that resist synthetic stomach environment of homemade and different brand of kefir samples [PDF]

, 2016
The aim of my extended essay is to investigate the probiotic benefits of homemade kefir and the four different brands (Ülker İçim, Altınkılıç, AOÇ, Eker) of kefir which can be easily found in the supermarkets exposed to synthetic stomach environment ...
Birinci, Meriç Doğa
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Aktivitas Antimikroba Yogurt Berbasis Air Kelapa Menghambat Bakteri Patogen Secara in Vitro [PDF]

, 2014
Yogurt merupakan minuman susu yang difermentasi dengan menggunakan bakteri asam laktat Lactobacillus bulgaricus dan Streptococcus thermophyllus sebagai starter.
A, L. S. (Lindawati), GD, S. I. (Suarta), M, H. (Hartawan), S, H. Y. (Haniyah), S, M. I. (Miwada), T, I. N. (Inggriati)   +5 more
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Proteinli ortamda geliştirilen su kefir danesi konsorsiyomunun metagenomik analizi ve su kefiri içeceklerinin geliştirilmesi = Metagenomic analysis of water kefir grain consortium activated in protein medium and development of water kefir beverages /

, 2022
Water kefir is a fruity, acidic, slightly sweet and fermented beverage. Water kefir is traditionally produced using water kefir grains. There are various microorganisms, especially beneficial lactic acid bacteria, in the water kefir grain. Water kefir drink has become an area that is not yet available in the food industry in our country, and its ...
Kaya, Yiğit, 1996- author 235411, Kök Taş, Tuğba. thesis advisor 23707, Süleyman Demirel Üniversitesi. Fen Bilimleri Enstitüsü. Gıda Mühendisliği Anabilim Dalı. 9406 issuing body   +2 more
openaire   +1 more source

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation. [PDF]

Front Mol Biosci, 2023
Arrieta-Echeverri MC, Fernandez GJ, Duarte-Riveros A, Correa-Álvarez J, Bardales JA, Villanueva-Mejía DF, Sierra-Zapata L.   +6 more
europepmc   +1 more source

EFEKTIVITAS PENAMBAHAN MADU TERHADAP KUALITAS KEFIR [PDF]

, 2017
EFEK PENAMBAHAN MADU TERHADAP KUALITAS KEFIROlehRIDHA HIKMAWAN1205104010037ABSTRAKSuatu penelitian tentang kualitas kefir dengan penambahan madu yang berbeda.
Ridha Hikmawan
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HEPATOPROTECTIVE ACTIVITY OF WATER KEFIR

International Journal of Biology, Pharmacy and Allied Sciences, 2021
openaire   +1 more source

Water Kefir Preparation (5 gallon batch) v1

Instructions for the preparation of a 5 gallon batch of 10% DBS medium to be used for water kefir.
openaire   +1 more source

Kefir alternatives, an innovative source of probiotics: Microbiological, technological, and therapeutical properties

Applied Food Research
Kefir is a fermented dairy-based drink known for it's numerous health-promoting attributes. To widen kefir's beneficial health properties to a broader group of consumers, research in the area of kefir fermentations based on milk-free raw materials are ...
Zuzana Matejčeková, Ľubomír Valík
doaj   +1 more source

PENGARUH PERBANDINGAN KACANG HIJAU DENGAN AIR DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KEFIR SARI KACANG HIJAU (Vigna radiata) [PDF]

, 2018
Tujuan dari penelitian ini yaitu untuk mengetahui perbandingan kacang hijau dengan air dan lama fermentasi terhadap karakteristik kefir sari kacang hijau.
ANGGA FUJI FEBRIANTO, 133020203, Neneng Suliasih, DS   +1 more
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