Use of mandarin and persimmon fruits in water kefir fermentation. [PDF]
Food Sci Nutr, 2023 AbstractWater kefir is a non‐dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon‐containing water for 42 h.
Güzel-Seydim ZB +2 more
europepmc +5 more sources
Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats [PDF]
Revista de Nutrição, 2018 ABSTRACT Objective To compare the effects of fermented kefir on the nutritional, physiological, and biochemical parameters of rats. Methods Grains of milk kefir (whole and skimmed) and water kefir (brown sugar) were used. The chemical composition analysis was performed on substrates and fermented beverages. The rats were evaluated for weight gain, body
Arthur ROCHA-GOMES +5 more
core +5 more sources
Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir [PDF]
Fermentation, 2022 Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts.
Emanuele Zannini +6 more
doaj +2 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
doaj +2 more sources
Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina-MiSeq Sequencing. [PDF]
MicroorganismsThe principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and Sanger sequencing and examine the microbial diversity of CWK and CWK-fermented sourdough throughout ...
Limbad M +4 more
europepmc +7 more sources
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
Evaluation of Polyphenol Content and Antioxidant Activity of Standard Water Kefir
Chemistry Proceedings, 2023 This study focuses on the polyphenol levels and antioxidant activity in the water kefir beverage after 72 and 96 h of fermentation. The exopolysaccharides (dextran) were extracted from water kefir granules and characterized using Fourier-transform ...
Ecaterina-Andreea Constantin +4 more
doaj +2 more sources
The Effect of Different Sugars on Water Kefir Grains [PDF]
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. The aim of this study is to determine the effects of grape molasses, honey and unrefined sugar on water kefir grains instead of sucrose.
Tuncay Çevik +3 more
openaire +6 more sources
Modulation of the Toll-like Receptor 3-Mediated Intestinal Immune Response by Water Kefir
Microbiology ResearchKefir has been associated with beneficial effects on its host’s health. The previous works examining the impact of kefir on the immune system focused on milk kefir or the exopolysaccharides and bacterial strains derived from it, while water kefir has not
Stefania Dentice Maidana +9 more
doaj +2 more sources
The Impact of Kefir on Epidermal Water Homeostasis in Healthy Human Skin
Life, 2022 Kefir, a symbiotic consortium of diverse bacteria and yeasts, is one of the most popular probiotic foods on the market. Its consumption has been referred to as beneficial in human skin health, namely in the reinforcement of skin’s barrier function.
Emília Alves +4 more
doaj +3 more sources