Probiotic Potential of Lactobacillus paracasei CT12 Isolated from Water Kefir Grains (Tibicos)
Sign Up to like & getrecommendations! Published in 2020 at "Current Microbiology"
DOI: 10.1007/s00284-020-02016-0
Abstract: The water kefir grains are a multi-species starter culture used to produce fermented beverages of sucrose solution with or without fruit extracts. The water kefir grains are known in Mexico as Tibicos, which are mainly… read more here.
Keywords: paracasei ct12; kefir grains; water kefir;
Structural characterization of the exopolysaccharides from water kefir.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2018.02.037
Abstract: Water kefir is a beverage which is produced by initiating fermentation of a fruit extract/sucrose solution with insoluble kefir grains. Exopolysaccharides that are formed from sucrose play a major role in the kefir grain formation,… read more here.
Keywords: kefir; exopolysaccharides water; kefir beverage; kefir grains ... See more keywords
The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of Balb/c mice.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.10.080
Abstract: Kefir is a probiotic and fermented dairy product authentically produced from kefir grains. Kefir grain, as a natural starter culture, contains numerous lactic acid bacteria, acetic acid bacteria and yeasts within a polysaccharide structure. True… read more here.
Keywords: kefir; kefir grains; fed kefir; kefir produced ... See more keywords
Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109784
Abstract: Kefir grains are a unique symbiotic association of different microbiota, including a variety of bacterial and fungal species. The microbiota in kefir grains is strongly influenced by the geographical origin and sub-culturing environment. After sub-culturing… read more here.
Keywords: kefir grains; kefir; goat milk; sub cultured ... See more keywords
Lactococcus lactis ssp. cremoris MRS47, a potential probiotic strain isolated from kefir grains, increases cis-9, trans-11-CLA and PUFA contents in fermented milk
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2017.01.047
Abstract: Conjugated linoleic acid (CLA) has a number of beneficial health effects, including decreases in cancer incidence and atherosclerosis severity. However, dietary CLA intake is relatively low to promote the desired physiological effects. The CLA bacterial… read more here.
Keywords: milk; lactis ssp; ssp cremoris; kefir grains ... See more keywords
Development of arrowroot flour fermented by kefir grains.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15472
Abstract: The present study aims to produce arrowroot flour fermented by kefir grains, in addition to assessing the physicochemical, nutritional, and microbiological characteristics. Fermented arrowroot flour was produced at room temperature (approximately 25 to 28 °C). Fermentation was… read more here.
Keywords: flour; arrowroot flour; fermentation; kefir grains ... See more keywords
Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter
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DOI: 10.15567/mljekarstvo.2017.0301
Abstract: The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to… read more here.
Keywords: kefir; chemical rheological; rheological sensory; kefir produced ... See more keywords
Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Technology"
DOI: 10.1590/fst.39517
Abstract: Kefir is a fermented milk drink containing a slightly acidic and yeast flavor, naturally carbonated fermented milk with consistently refreshing sweet flavor. Ot is a milk product prepared with the addition of kefir grains into… read more here.
Keywords: o157 staphylococcus; coli o157; escherichia coli; survival escherichia ... See more keywords
Short communication: Effect of different kefir grains on the attributes of kefir produced with milk from Costa Rica.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of dairy science"
DOI: 10.3168/jds.2018-15970
Abstract: Kefir is an artisanal product that is gaining scientific attention due to its increase in consumption attributed to its potential health benefits. The effect on the quality attributes of kefir grains of different origin (household… read more here.
Keywords: acid; effect; short communication; attributes kefir ... See more keywords
Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications
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DOI: 10.3390/foods10102275
Abstract: Isolation and functional characterization of microorganisms are relevant steps for generating starter cultures with functional properties, and more recently, those related to improving mental health. Milk kefir grains have been recently investigated as a source… read more here.
Keywords: probiotic properties; milk kefir; kefir grains; fermentability ... See more keywords
Tailoring the Optimized Fermentation Conditions of SCOBY-Based Membranes and Milk Kefir Grains to Promote Various Functional Properties
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11193107
Abstract: Kombucha culture (named SCOBY-Symbiotic Culture of Bacteria and Yeasts) and milk kefir grains represent multiple consortia of wild microorganisms that include lactic acid bacteria, acetic acid bacteria and yeasts with valuable functional properties. Their fermentative… read more here.
Keywords: milk kefir; kefir grains; fermentation; scoby based ... See more keywords