Results 21 to 30 of about 5,259,521 (172)

Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir [PDF]

Fermentation
Recently, there has been a renewed interest in the fermentation of kefir grains using fruit-based substrates, such as coconut water. Kefir grains contain a mixture of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, which have important probiotic capacity and play a vital role in improving the nutritional and functional properties of ...
Mansi Jayantikumar Limbad, Noemi Gutierrez Maddox, Nazimah Hamid, Kevin Kantono   +3 more
openaire   +4 more sources

Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization

Future Foods, 2022
Throughout the COVID-19 pandemic, there was a demand for natural products able to enhance consumers health. Many people discovered the benefits of fermented products such as milk and water kefir and kombucha.
Ana Florencia Moretti, María Candela Moure, Florencia Quiñoy, Fiorella Esposito, Nicolás Simonelli, Micaela Medrano, Ángela León-Peláez   +6 more
doaj   +3 more sources

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species

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
doaj   +3 more sources

Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore—Use for Defense Against Enteric Bacterial Pathogens [PDF]

Frontiers in Microbiology, 2022
Kefir grains consist of complex symbiotic mixtures of bacteria and yeasts, and are reported to impart numerous health-boosting properties to milk and water kefir beverages.
Li Ling Tan, Chuan Hao Tan, Chuan Hao Tan, Noele Kai Jing Ng, Yoke Hun Tan, Patricia Lynne Conway, Patricia Lynne Conway, Say Chye Joachim Loo, Say Chye Joachim Loo, Say Chye Joachim Loo   +9 more
doaj   +2 more sources

Health Benefits of Water Kefir Consumption

Journal of Biomedical Research & Environmental Sciences
Water kefir is a non-dairy fermented beverage produced by the fermentation of sugar-rich solutions by a symbiotic consortium of Lactic Acid Bacteria (LAB), Acetic Acid Bacteria (AAB), and yeasts embedded in a polysaccharide matrix. Unlike milk kefir, water kefir is suitable for individuals with lactose intolerance, milk protein allergies, and those ...
Luciano Jose Quintao Teixeira, Kamila Ferreira Chaves, Mateus Ribeiro Barreto   +2 more
openaire   +2 more sources

Antioxidant, Antithrombotic and Anti-Inflammatory Properties of Amphiphilic Bioactives from Water Kefir Grains and Its Apple Pomace-Based Fermented Beverage [PDF]

Antioxidants
Kefir-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, Vasiliki Chrysikopoulou, Aikaterini Rampaouni, Christos Plakidis, Anna Ofrydopoulou, Katie Shiels, Sushanta Kumar Saha, Alexandros Tsoupras   +7 more
doaj   +2 more sources

Influence of Water Properties on the Physicochemical and Sensorial Parameters of Water Kefir

Journal of Culinary Science & Technology
Besides its natural carbonation, low sugar taste, and being vegan, water kefir is consumed due to its health benefits. Water is the major component of a beverage therefore its properties should be considered. Sensorial characteristics of water are affected by its mineral composition.
Tireki, Suzan
openaire   +3 more sources

Rheological characterisation of apricot-based water kefir fermented beverage in comparison with control water kefir

Journal of Scientific and Technical Research
The growing popularity of plant-based functional beverages has enhanced the creation of non-dairy fermented drinks like water kefir. The addition of fruits to fermented drinks may significantly impact their rheological and structural properties. This study was designed to determine the rheological characteristics of an apricot-based water kefir ...
Anisha Adya, Muskan Chadha, Ratnakar Shukla   +2 more
openaire   +2 more sources

Potential Characteristics of Water Kefir on Health Benefits

Beverages
Water kefir is a non-dairy fermented beverage that has received increasing scientific attention due to its complex microbial composition and its suitability for individuals with dietary restrictions.
Alejandra Yerovi-López, Amparo Gamero
doaj   +2 more sources

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, Gabriela Garmendia, Caterina Rufo, Ángela León Peláez, Michael Wisniewski, Samir Droby, Silvana Vero   +6 more
doaj   +4 more sources