Results 61 to 70 of about 9,783 (189)

Water Kefir: Perbedaan Fiziko Kimia Minuman Fermentasi Kefir dan Kefir Nenas (Ananas comosus)

Paspalum: Jurnal Ilmiah Pertanian
Water kefir is a fermented beverage made from sugar water or fruit-based starters, fermented using water kefir grains, which are a symbiotic culture of bacteria and yeast (SCOBY). These grains contain a beneficial mix of microorganisms, including species of Lactobacillus, Saccharomyces, and Brettanomyces, which work together to ferment sugar, producing
Fazra Zahara, Misril Fuadi, Syahida Maarof, Nurhazwani Sukram, Nurhafiqa Mohamad Hayadi, Nor Hasana Yunus   +5 more
openaire   +1 more source

Galactomyces geotrichum isolated from water kefir: interaction with Lactobacillus kefir

Italian Journal of Food Science, 2016
In this study, a yeast-like fungus strain wk1 isolated from water kefir grains was identified as Galactomyces geotrichum, which had great adhesion ability with Lactobacillus kefir. Exposure to lithium chloride aroused the marked loss of attached bacteria, while acetic acid treatment led to a thicker adhesion. Heat and sodium hydroxide treatment had non-
openaire   +1 more source

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   +1 more source

Kefir: a New Role as Nutraceuticals [PDF]

, 2016
Nutraceutical is the fusion of “nutrition” and pharmaceutical”. This products, in broad, are food or part of food that provides medical or health benefits including the prevention and or treatment of a disease.
setyani, W. (Wahyuning), Setyowati, H. (Hanny)   +1 more
core   +2 more sources

Modulation of the Toll-like Receptor 3-Mediated Intestinal Immune Response by Water Kefir

Microbiology Research
Kefir 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, Ramiro Ortiz Moyano, Mariano Elean, Yoshiya Imamura, Leonardo Albarracín, Fu Namai, Yoshihito Suda, Keita Nishiyama, Julio Villena, Haruki Kitazawa   +9 more
doaj   +1 more source

Water Kefir grain as a source of potent dextran producing lactic acid bacteria [PDF]

Hemijska Industrija, 2015
Water kefir is abeverage fermented by a microbial consortium captured in kefir grains. The kefir grains matrix is composed of polysaccharide, primarily dextran, whichis produced by members of the microbial consortium.
Davidović Slađana Z., Miljković Miona G., Antonović Dušan G., Rajilić-Stojanović Mirjana D., Dimitrijević-Branković Suzana I.   +4 more
doaj   +1 more source

From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages

Fermentation, 2022
The aim of the present study was to investigate the feasibly of using traditional milk kefir grains for the production of water kefir-like beverages and assess the changes in the physicochemical characteristics and the microbial populations of the fermented beverages.
Dimitris Tzavaras, Marina Papadelli, Ioanna Ntaikou   +2 more
openaire   +2 more sources

Effect of Sucrose and Starter on the Chemical and Organoleptic Properties of Fig Leaf Tea Water Kefir

Agritech
Water kefir is a fermented drink made by adding water kefir grains to a water solution containing dried fruit or sugar. This research aims to determine the effect of sucrose, starter, and interactions on the chemical characteristics (antioxidant activity,
Muhammad Zakwan Saputra SY, Agustin Krisna Wardani   +1 more
doaj   +1 more source

PEMBUATAN WATER KEFIR AIR KELAPA DENGAN FARIASI KONSENTRASI BIBIT KEFIR DAN LAMA FERMENTASI [PDF]

, 2018
Water Kefir atau kefir air merupakan minuman fermentasi yang dibuat dengan menggunakan cairan manis sebagai substrat dan juga penambahan bibit kefir air. Salah satu substrat yang dapat digunakan yaitu air kelapa karena air kelapa mengandung fruktosa yang
YAUMIL KHAIRIAH
core  

Kualitas Kefir Susu Sapi dengan Tambahan Madu Hutan Selama Penyimpanan Suhu Rendah

Jurnal Ilmu Pertanian Indonesia, 2022
Kefir is a highly acidic dairy product with various health benefits. The addition of forest honey plays a role in improving the quality and taste of kefir. This study aimed to evaluate the effect of honey addition and storage time on the physicochemical
Nurina Hadiati Rachmani, Epi Taufik, Astari Apriantini, Yuni Cahya Endrawati   +3 more
doaj   +1 more source