Antifungal Activity against <i>Aspergillus parasiticus</i> of Supernatants from Whey Permeates Fermented with Kefir Grains
نویسندگان
چکیده
منابع مشابه
Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.
Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages....
متن کاملevaluation of physicochemical and microbial properties of hazelnut whey-based beverage fermented with kefir grain
the presence of unsaturated fatty acids and phytosterols in hazelnuts and hazelnut products, including hazelnut milk, are useful for health, especially for preventing cardiovascular disease. fermentation with probiotic microorganisms present in kefir grain increases the functional properties of the products. hazelnut milk is nutritious and can be used in drinks in addition to whey. the present ...
متن کاملDevelopment of fermented and flavoured kefir milk
Kefir is a dairy beverage, obtained from lactic acid and alcoholic fermentation of its grains, which resembles yogurt in its flavour, aroma and consistency. It is composed of approximately 15-16 lactobacilli, approximately 7-9 streptococci/lactococci, 8 yeasts and 2 acetic bacteria (acetobacter). The fermenting action of Kefir bacteria and yeasts increases the biological value of milk, increasi...
متن کاملProbiotic Properties of Lactobacillus Strains Isolated from Tibetan Kefir Grains
The objective of this study was to evaluate the functional properties of lactic acid bacteria (LAB) isolated from Tibetan kefir grains. Three Lactobacillus isolates identified as Lactobacillus acidophilus LA15, Lactobacillus plantarum B23 and Lactobacillus kefiri D17 that showed resistance to acid and bile salts were selected for further evaluation of their probiotic properties. The 3 selected ...
متن کاملMicrobiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains.
In this study, various yeasts (Kluyveromyces marxianus, Saccharomyces turicensis, Pichia fermentans) and lactic acid bacteria (Lactobacillus kefiranofaciens, Lactobacillus kefiri, Leuconostoc mesenteroides) were entrapped in 2 different microspheres using an entrapment ratio for the strains that was based on the distribution ratio of these organisms in kefir grains. The purpose of this study wa...
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ژورنال
عنوان ژورنال: Advances in Microbiology
سال: 2015
ISSN: 2165-3402,2165-3410
DOI: 10.4236/aim.2015.56049