Biocontrol of Aspergillus flavus in Ensiled Sorghum by Water Kefir Microorganisms [PDF]
Microorganisms, 2019 The capacity of microorganisms from water kefir (WK) to control Aspergillus flavus growth during the aerobic phase of ensiled sorghum grains was determined. Sorghum inoculated with A.
Mariana Gonda +6 more
doaj +6 more sources
An alternative source of probiotics: Water kefir
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
Gizem Cufaoglu, Ayse Nur Erdinc
doaj +3 more sources
Liang you shipin ke-ji, 2022 High-throughput sequencing technology combined with plate colony counting method was used to detect and analyze the microflora of water kefir and its starter water kefir granules.
GAO Yan-chao +6 more
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Enhanced functionality of fermented whey protein using water kefir
International Journal of Food Properties, 2023 This research is part of an effort to enhance fermented whey proteins’ quality and nutritional value. In this research, we investigated the feasibility of using a natural fermentation approach on whey proteins.
Mohammad Alrosan +7 more
doaj +2 more sources
The Effect of Different Sugars on Water Kefir Grains
Turkish Journal of Agriculture: Food Science and Technology, 2019 Water kefir is a fermented probiotic beverage produced by fermentation of dried sugary fruits and sugar using water kefir grains. Sucrose is used as a sugar source in the traditional production of water kefir.
Tuncay Çevik +3 more
doaj +4 more sources
Antioxidant, Antithrombotic and Anti-Inflammatory Properties of Amphiphilic Bioactives from Water Kefir Grains and Its Apple Pomace-Based Fermented Beverage [PDF]
AntioxidantsKefir-based fermentation products exhibit antioxidant and anti-inflammatory effects against oxidative stress, inflammation, platelet activation and aggregation, and other related manifestations, thereby preventing the onset and development of several ...
Dimitra Papadopoulou +7 more
doaj +2 more sources
Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species [PDF]
Frontiers in Microbiology, 2019 Water kefir is a fruity, sour, slightly alcoholic and carbonated beverage, which is made by fermentation of an aqueous sucrose solution in the presence of dried figs and water kefir grains.
Marko Verce, Luc De Vuyst, Stefan Weckx
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The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation [PDF]
Frontiers in Microbiology, 2019 Eight water kefir fermentation series differing in buffer capacity and calcium concentration of the water used for fermentation were studied during eight backslopping steps.
David Laureys +3 more
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Review on kefir beverages from milk and water: health benefits, processing and applications [PDF]
Food Science of Animal ResourcesKefir is a trending and highly valued fermented beverage known for its beneficial microbes and giving a wide spectrum of health benefits. It includes milk kefir and water kefir which have gained separate attention.
Joyce Jen Li Lim +5 more
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Preliminary Evaluation of the Gut Microbiota Modulatory Potential of Malaysian Kefir Water in Ageing Mice [PDF]
FoodsAgeing is often accompanied by gut microbiota alterations that contribute to dysbiosis—a recognised hallmark of ageing and a risk factor for neurodegenerative diseases.
Muganti Rajah Kumar +9 more
doaj +2 more sources