A Review About Probiotic Foods: Kefir, Kimchi and Kombucha
نویسندگان
چکیده
منابع مشابه
Kefir – a complex probiotic
Kefir is a fermented milk drink produced by the actions of bacteria and yeasts contained in kefir grains, and is reported to have a unique taste and unique properties. During fermentation, peptides and exopolysaccharides are formed that have been shown to have bioactive properties. Moreover, in vitro and animal trials have shown kefir and its constituents to have anticarcinogenic, antimutagenic...
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Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its bene®cial eects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve resistance against cancer, prevent cardiovascular diseases, promote digestive functions, stimulate the ...
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Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria (LAB) with functional potent...
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Background Water kefir is a slightly sweet, acidic, fruity, sparkling, and slightly alcoholic fermented beverage produced with water kefir grains, the latter consisting of polysaccharides and micro-organisms. The micro-organisms involved in water kefir fermentation comprise yeast, lactic acid bacteria, bifidobacteria, and acetic acid bacteria. Some strains of micro-organisms in water kefir migh...
متن کاملProperties and benefits of kefir -A review
Kefir is becoming increasingly popular as a result of new research into its health benefits. It is a fermented milk drink which has its origin in the Caucasus Mountains of Russia. Kefir is prepared by inoculating milk with kefir grains which are a combination of bacteria and yeasts in a symbiotic matrix. The common microorganisms present are non-pathogenic bacteria, especially Lactobacillus sp....
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2016
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000636