Results 21 to 30 of about 9,783 (189)
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 +5 more sources
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 +3 more sources
Hepatoprotective study of Indonesian water kefir against CCl4-induced liver injury in rats [PDF]
Journal of Pharmacy & Pharmacognosy Research, 2023 Context: Water kefir is a fermented beverage that is typically made in the home by inoculating a sugar-rich solution with a microbial community (water kefir grains).
Widhya Aligita +3 more
doaj +1 more source
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 +1 more source
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.
Çağlar Gökırmaklı +1 more
openaire +4 more sources
Pengaruh konsentrasi starter dan macam buah terhadap karakteristik kefir air
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 Water kefir is a probiotic drink as a result of fermentation by lactobacillus acid bacteria, acetobacter and yeast. Fruits and other ingredients could be added to obtain water kefir with specific flavor and aroma. This research aims to observe the effect
Tri Kurniawidi, Deny Utomo
doaj +1 more source
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 +1 more source
BMC Complementary Medicine and Therapies, 2021 Background In recent years, researchers are interested in the discovery of active compounds from traditional remedies and natural sources, as they reveal higher therapeutic efficacies and improved toxicological profiles.
Muganti Rajah Kumar +7 more
doaj +1 more source
A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]
, 2020 Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Junne, Stefan +2 more
core +1 more source
The antimetastatic and antiangiogenesis effects of kefir water on murine breast cancer cells [PDF]
, 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.
Abbas AK +20 more
core +1 more source