Results 151 to 160 of about 5,259,521 (172)

The Water Kefir Grain Inoculum Determines the Characteristics of the Resulting Water Kefir Fermentation Process

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

Investigation of the Instability and Low Water Kefir Grain Growth During an Industrial Water Kefir Fermentation Process

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

Some of the next articles are maybe not open access.

Related searches:

The Microbial Diversity of Water Kefir

International Journal of Food Microbiology, 2011
The microbial diversity of water kefir, made from a mixture of water, dried figs, a slice of lemon and sucrose was studied. The microbial consortia residing in the granules of three water kefirs of different origins were analyzed. A collection of 453 bacterial isolates was obtained on different selective/differential media.
Rudi F Vogel, Mareike Wenning, Matthias A Ehrmann   +2 more
exaly   +3 more sources

Fortification of water kefir with magnetite nanoparticles

Food Research International, 2021
The aim of this work was to evaluate the suitability of incorporating Fe3O4 (magnetite, M) NPs into water kefir (wKef) beverages. Magnetite NPs were synthesized and coated with pectins (cM), and incorporated into wKef beverages obtained by fermentation of a muscovado sugar solution with wKef grains.
F. Ghibaudo, E. Gerbino, A.A. Hugo, V. Campo Dall' Orto, A. Gomez-Zavaglia   +4 more
openaire   +3 more sources

Structural characterization of the exopolysaccharides from water kefir

Carbohydrate Polymers, 2018
Water kefir is a beverage which is produced by initiating fermentation of a fruit extract/sucrose solution with insoluble kefir grains. Exopolysaccharides that are formed from sucrose play a major role in the kefir grain formation, but the exopolysaccharides in the kefir beverage and the detailed structural composition of the whole kefir grains have ...
Lea Fels, Frank Jakob, Rudi F. Vogel, Daniel Wefers   +3 more
openaire   +3 more sources

A Temporal View of the Water Kefir Microbiota and Flavour Attributes

Innovative Food Science and Emerging Technologies, 2022
S.H. Patel, J.P. Tan, R.A. Börner, S.J. Zhang, S. Priour, A. Lima, C. Ngom-Bru, P.D. Cotter, S. Duboux   +8 more
exaly   +2 more sources

Oxygen and Diverse Nutrients Influence the Water Kefir Fermentation Process

Food Microbiology, 2018
Eight water kefir fermentation series differing in the presence of oxygen, the nutrient concentration, and the nutrient source were studied during eight consecutive backslopping steps. The presence of oxygen allowed the proliferation of acetic acid bacteria, resulting in high concentrations of acetic acid, and decreased the relative abundance of ...
Peter Vandamme, Luc De Vuyst, Maarten Aerts   +2 more
exaly   +4 more sources

The Antimetastatic and Antiangiogenesis Effects of Kefir Water on Murine Breast Cancer Cells [PDF]

Integrative Cancer Therapies, 2016
Background. Kefir is a unique cultured product that contains beneficial probiotics. Kefir culture from other parts of the world exhibits numerous beneficial qualities such as anti-inflammatory, immunomodulation, and anticancer effects.
Nadiah Abu, Boon Kee Beh, Noorjahan Banu Alitheen   +2 more
exaly   +3 more sources

Comparative metatranscriptome analysis of Brazilian milk and water kefir beverages

International Microbiology, 2023
The present study compared bacterial and fungal diversity of kefir beverages produced using milk (MK) or sugared water (WK) as propagation matrices and grains from the cities of Curitiba (CU) or Salvador (SA), Brazil, by sequencing the complete set of RNA transcripts produced in four products.
Diego Lisboa Rios, Patrícia Costa Lima da Silva, César Silva Santana Moura, Camila Nair Batista Couto Villanoeva, Gabriel da Rocha Fernandes, Ana Agustina Bengoa, Graciela Liliana Garrote, Analía Graciela Abraham, Jacques Robert Nicoli, Elisabeth Neumann, Álvaro Cantini Nunes   +10 more
openaire   +3 more sources