Evaluation of kefir grain microbiota, grain viability, and bioactivity from fermenting dairy processing by-products

Autor: Chloe J. McGovern, Brianda D. González-Orozco, Rafael Jiménez-Flores

Publikováno v: Journal of Dairy Science, Vol 107, Iss 7, Pp 4259-4276 (2024)

ABSTRACT: Four dairy foods processing by-products (acid whey permeate [AWP], buttermilk [BM], sweet whey permeate [SWP], and sweet whey permeate with added milk fat globule ingredient [SWP+MFGM]) were fermented for 4 wk and compared with traditional

Externí odkaz: https://doaj.org/article/2c3c20e963484b3ebf77a83c26989e40

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile

Autor: Andrea Osimani, Luca Simone Cocolin, Zlatan Sarić, Riccardo Sabbatini, Vesna Milanović, Mersiha Alkić-Subašić, Cristiana Garofalo, M. Blesic, Francesca Clementi, Ilario Ferrocino, Stefano Tavoletti, Lucia Aquilanti, Marina Pasquini, Anna Reale, Raffaele Coppola, Floriana Boscaino, Maria Federica Trombetta

Publikováno v: Food research international 137 (2020). doi:10.1016/j.foodres.2020.109369
info:cnr-pdr/source/autori:Garofalo C.; Ferrocino I.; Reale A.; Sabbatini R.; Milanovic V.; Alkic-Subasic M.; Boscaino F.; Aquilanti L.; Pasquini M.; Trombetta M.F.; Tavoletti S.; Coppola R.; Cocolin L.; Blesic M.; Saric Z.; Clementi F.; Osimani A./titolo:Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile/doi:10.1016%2Fj.foodres.2020.109369/rivista:Food research international/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume:137

Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditional method) or by using natural starter cultures from kefir (backslopping method). The aim of this study was to elucidate the microbial dynamics and v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ce70eab0cec4f44a8e9497fd3b78555
http://hdl.handle.net/2318/1740613