Results 141 to 150 of about 5,259,521 (172)

Water kefir in co-fermentation with <i>Saccharomyces boulardii</i> for the development of a new probiotic mead. [PDF]

Food Sci Biotechnol
de Souza HF, Bogáz LT, Monteiro GF, Freire ENS, Pereira KN, de Carvalho MV, da Silva Rocha R, da Cruz AG, Brandi IV, Kamimura ES.   +9 more
europepmc   +1 more source

Physico-chemical and microbiological properties of water kefir produced from carob (<i>Ceratonia siliqua L</i>.) sherbet. [PDF]

Food Sci Biotechnol
Gülhan MF, Gülhan A, Düşgün C.
europepmc   +1 more source

Microbial viability and nutritional content of water kefir grains under different storage conditions. [PDF]

Food Sci Nutr
Gökırmaklı Ç, Şatır G, Guzel-Seydim ZB.   +2 more
europepmc   +1 more source

The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages. [PDF]

Food Sci Nutr
Agirman B, Yildiz I, Polat S, Erten H.
europepmc   +1 more source

Antioxidant and anti-inflammatory properties of water kefir microbiota and its bioactive metabolites for health promoting bio-functional products and applications. [PDF]

AIMS Microbiol
Papadopoulou D, Chrysikopoulou V, Rampaouni A, Tsoupras A.   +3 more
europepmc   +1 more source

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 M Lynch
exaly   +4 more sources

A Comparison of Milk Kefir and Water Kefir: Physical, Chemical, Microbiological and Functional Properties

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,
Zeynep Banu Guzel-Seydim, Caglar Gökırmaklı   +1 more
exaly   +5 more sources

An Alternative Source of Probiotics: Water Kefir [PDF]

Food Frontiers, 2023
The 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

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, Oktay Yerlikaya, Ozer Kinik
exaly   +4 more sources