Results 31 to 40 of about 5,259,521 (172)

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, Marlia Singgih, Entris Sutrisno, I Ketut Adnyana   +3 more
doaj   +1 more source

Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains. [PDF]

Foods
This study evaluated the fermentation kinetics and properties of kefir beverages produced from whole milk using milk kefir grains (MKGs) or water kefir grains (WKGs) over 48 h. MKGs showed higher initial microbial loads and promoted rapid acidification, with pH decreasing from 6.70 to 4.99 and significant production of lactic acid (10.58 g/L) and ...
Outeiriño EB, Justel MA, Novo CP, Couñago AA, Guerra NP.   +4 more
europepmc   +3 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

Metagenomic and phytochemical analyses of kefir water and its subchronic toxicity study in BALB/c mice

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, Swee Keong Yeap, Nurul Elyani Mohamad, Janna Ong Abdullah, Mas Jaffri Masarudin, Melati Khalid, Adam Thean Chor Leow, Noorjahan Banu Alitheen   +7 more
doaj   +1 more source

The potential of the addition of Secang wood extract on physico-chemical properties, antioxidant and antibacterial activities of goat-milk kefir as a functional food product

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, 2023
This study aimed to improve the functional quality of goat-milk kefir by adding secang wood extract. The initial stage of the research was the extraction of secang wood using distilled water.
Rizka Mulyani, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Prakoso Adi   +3 more
doaj   +1 more source

Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing Strains

Foods, 2021
Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir (fermented nondairy beverage) are of special interest because their grains can be considered natural reservoirs of safe and potentially probiotic strains. In the last years,
Ana Agustina Bengoa, Carolina Dardis, Graciela L. Garrote, Analía G. Abraham   +3 more
doaj   +1 more source

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

Scientific Reports, 2021
The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory ...
Paulina Bielska, Dorota Cais-Sokolińska, Joanna Teichert, Jakub Biegalski, Łukasz K. Kaczyński, Sylwia Chudy   +5 more
doaj   +1 more source

Comparison of the antibacterial effects of different fermented milk products; yoghurt, probiotic yoghurt and kefir on E.coli. [PDF]

, 2012
The aim of this essay was to investigate the antibacterial effects of different fermented milk products (yoghurt, probiotic yoghurt and kefir) and compare their antibacterial effects on E.coli. My research question was “Do commercial yoghurt, probiotic
Şener, Cansu
core   +1 more source

Faktor Penting Preferensi Konsumen Pada Water Kefir Teh Ashitaba [PDF]

, 2022
Preferensi konsumen terhadap sebuah produk perlu diperhatikan khususnya untuk produk yang masih jarang beredar di masyarakat seperti kefir air (water kefir).
Kusumawardhany, Prita Ayu, Widjaja, M.E. Lanny Kusuma, Dewi, Ardhia Deasy Rosita, Widjaja, Lanny Kusuma, Iswadi, Hazrul, Kusumastuti, Benedicta Ratih, Pantjajani, Tjandra, Prita Ayu Kusumawardhany, Benedicta Ratih Kusumastuti, Ardhia Deasy Rosita Dewi, Lanny Kusuma Widjaja, Tjandra Pantjajani, Hazrul Iswadi   +12 more
core   +1 more source

Pollution Abatement of Heavy Metals in Different Conditions by Water Kefir Grains as a Protective Tool against Toxicity

Journal of Chemistry, 2019
This research paper addresses the hypothesis that Water Kefir grains can be used as absorbers of metal ions and reports the first application of the Water Kefir grains as a protective tool against toxicity by heavy metal ions. The aim of this study is to
Giorgio Volpi, Marco Ginepro, Janeth Tafur-Marinos, Vincenzo Zelano   +3 more
doaj   +1 more source