Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage
نویسندگان
چکیده
منابع مشابه
Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage
Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19(th) century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choice...
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The demand for healthier eating habits, combined with the use of whey by the dairy industry has favoured the production of fermented dairy beverages based on whey. The dairy beverages are a kind of fermented milk which can be used milk or reconstituted milk and/or dairy products, including cheese whey. This research studied the physical-chemical and microbiological characteristics of dairy beve...
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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...
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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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ژورنال
عنوان ژورنال: Brazilian Journal of Microbiology
سال: 2013
ISSN: 1517-8382
DOI: 10.1590/s1517-83822013000200001