Total Lactic Acid, Protein, Fat, and Carbohydrates in Curd Kefir and Cow Colostrum Kefir
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چکیده
منابع مشابه
Lactic Acid Bacteria and Yeast from Kefir
Nippon Eiyo Shokuryo Gakkaishi (J. Jpn. Soc.Nutr. Food Sci.) 47, 55~59 (1994) Lactic acid bacteria (3 strains of cocci and 10 strains of bacilli) and lactose-fermenting yeasts (18 strains) were isolated from a 24 h cultured of kefir milk. The lactococci and yeasts were identified as Streptococcus lactis and Kluyveromyees marxianus var. marxianus, respectively. The lactobacilli were of the heter...
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A Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with high exopolysaccharide activity was selected from among 40 strains of lactic acid bacteria, isolated from kefir grains. By associating the Lactobacillus delbrueckii subsp. bulgaricus HP1 strain with Streptococcus thermophilus T15, Lactococcus lactis subsp. lactis C15, Lactobacillus helveticus MP12, and Sacharomyces cerevisiae A13, a ...
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The objective of this study was to determine the effect of colostrum on microbial populations of yogurt and kefir. For this purpose, raw bovine colostrum is freeze-dried and added to yogurt and kefir on 8% and 16% (w/w; colostrum/product) dilutions. The results showed that, effect of colostrum on total mesophilic aerobic bacteria counts of yogurt and kefir are negligible. Streptococcus thermoph...
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This study was aimed at evaluating the antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. Such antimutagenic activity was determined by means of the Salmonella mutagenicity assay, whereas the antioxidant properties of kefir were evaluated by assessing the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, lipid peroxidation inhibition activity, ferrous ion ...
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The aim of this study was to evaluate the potential of kefir production using cow-oat milk mixture. Therefore kefir samples with 20, 40 and 60 % of oat milk were produced. The effect of oat-milk ratio on physicochemical, rheological, microbiological and sensory characteristics of the kefir samples was studied during 21 days storage at refrigerated conditions. Increasing oat milk concentration a...
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ژورنال
عنوان ژورنال: Jurnal Biodjati
سال: 2020
ISSN: 2548-1606,2541-4208
DOI: 10.15575/biodjati.v5i2.9668