Zobrazeno 1 - 10
of 579
pro vyhledávání: '"kefir grains"'
Autor:
Sokolova O. V., Fedotova O. B.
Publikováno v:
Vestnik MGTU, Vol 27, Iss 2, Pp 256-264 (2024)
An integral step in kefir production technology is the use of kefir grains, but in some cases it is necessary to maintain their population at the plant. A convenient method is freezing, but with direct freezing, kefir grains lose activity and some mi
Externí odkaz:
https://doaj.org/article/b83061eea70b4d1e928c45a128a76c46
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 27, Iss 1, Pp 71-82 (2023)
Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in this research to isolate and purify 64 strains of yeast and 108 strains of lactic acid bacteria. A total of three lactic acid bacteria and one yeast st
Externí odkaz:
https://doaj.org/article/dfcc17927cd547d4941125798789219e
Publikováno v:
Shipin Kexue, Vol 44, Iss 10, Pp 123-131 (2023)
Strains K2, Z7-1 and Z8-4, all of which could produce compounds that contribute to pleasant floral and fruity aromas, were isolated from kefir grains collected from Kumming, Yunnan. Based on genome resequencing, the genome similarity of the strains t
Externí odkaz:
https://doaj.org/article/2f9d06ca27b344f0b7edde53d9d7443b
Autor:
Angela Maione, Marianna Imparato, Annalisa Buonanno, Maria Michela Salvatore, Federica Carraturo, Elisabetta de Alteriis, Marco Guida, Emilia Galdiero
Publikováno v:
Foods, Vol 13, Iss 7, p 1013 (2024)
Probiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired
Externí odkaz:
https://doaj.org/article/e5bb9534c48b4bbd94ca535b13483a8c
Autor:
Dong Xinxin, Shu Guowei, Kang Jie, Zhang Qi, Ma Lin, Chen Li, Zhang Meng, Chen He, Wan Hongchang
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 26, Iss 2, Pp 287-292 (2022)
Natural kefir grains are rich in beneficial bacteria, and analysis of their microbial diversity is a necessary condition for developing and applying kefir grains. In this study, six commercially available natural kefir grains were used as raw materia
Externí odkaz:
https://doaj.org/article/1648027aeb8b4c2e8233a8718b48e215
Publikováno v:
Антибиотики и Химиотерапия, Vol 67, Iss 7-8, Pp 4-7 (2022)
Kefir has attracted interest in the scientific community due to its beneficial properties, such as: improving digestion, antimicrobial action, hypocholesterolemic, antihypertensive, and anti-inflammatory effects, control of plasma glucose levels, ant
Externí odkaz:
https://doaj.org/article/87671e26b9c5425d94630a37fd89c0fd
Autor:
Weidong Ouyang, Zhenlin Liao, Ximiao Yang, Xiao Zhang, Xiaoxuan Zhu, Qingping Zhong, Li Wang, Xiang Fang, Jie Wang
Publikováno v:
Toxins, Vol 16, Iss 2, p 107 (2024)
Water kefir grains (WKGs), the starter used to develop a traditional beverage named water kefir, consist of a symbiotic mixture of probiotics with diverse bioactivities, but little is known about their abilities to remove mycotoxins that have serious
Externí odkaz:
https://doaj.org/article/3a3aac6b08234bc79e29cf43a60060fa
Autor:
Martina Arapović, Leona Puljić, Nikolina Kajić, Marija Banožić, Brankica Kartalović, Kristina Habschied, Krešimir Mastanjević
Publikováno v:
Fermentation, Vol 10, Iss 1, p 2 (2023)
The increasing focus on a healthy lifestyle has emphasized a connection between gut microbiome and health. Consumers face the choice between consuming traditional dairy kefirs or more trendy fruit-based fermented drinks. Also, the aim of this study i
Externí odkaz:
https://doaj.org/article/9591ab80562746caa8dbabe5a1b07592
Akademický článek
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Autor:
Paola M. Alvarado-Cóndor, Jimmy Núñez-Pérez, Rosario C. Espín-Valladares, José M. Pais-Chanfrau
Publikováno v:
Electronic Journal of Biotechnology, Vol 58, Iss , Pp 10-13 (2022)
Background: Whey is the most abundant by-product of the cheese industry. It is estimated that it contains up to 55% of all nutrients of milk and therefore, it is considered a starting material for obtaining valuable products. Results: The response su
Externí odkaz:
https://doaj.org/article/c1c8094e354e4a46aafc1c358a1bb3b1