Kefir is fermented milk with a slightly acidic taste obtained by incubating milk with kefir grains. These grains are white or lightly yellow gelatinous masses characterized by irregular forms, constituted by a complex mixture of lactococci, homofermentative and heterofermentative lactobacilli, yeasts and acetic acid bacteria living in a strong and specific symbiosis. This complex microflora is ...

The aim of the study was to assess antioxidant potential goat’s milk and whey from fermented with selected bacteria strains kefir grain (L. plantarum, L. fermentum, rhamnosus acidophilus) regard cow’s same strains. assessment made by ABTS, DPPH, TPC FRAP methods. work also assessed metabolic activity tested lactic acid using measurement electrical impedance changes in growing medium. highest va...

Pure and/or mixed isolated microbial cultures, in the dairy sector known as starters, are widely used in the manufacture of numerous fermented (cultured) milk products as well as in butter and cheese making (Bylund, 1995). The starter is added to the sterilized milk-based fermentation media and allowed to grow under controlled and, if necessary, on-line regulated process conditions. During the ...

The use of functional foods (probiotics and prebiotics) has been demonstrated to be effective for the treatment or control of several diseases. Further well designed trials to examine the effects of different probiotic components are required. It is important to establish separate functions and to gain further insight into the underlying mechanisms that include competitive exclusion and modific...

ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...

The Key Findings Reporter (KEFIR) is a system for discovering and explaining \key ndings" in large, relational databases. This paper describes an application of KEFIR to the analysis of health-care information. The system performs an automatic analysis of data along multiple dimensions to determine the most interesting deviations of speciic quantitative measures relative to norms and previous v...

The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., Leuconostoc mesenteroides, Lactobacillus helveticus, Lactobacillus kefiranofaci...

The Key Findings Reporter (KEFIR) is a system for discovering and explaining \key ndings" in large, relational databases. This paper describes an application of KEFIR to the analysis of health-care information. The system performs an automatic analysis of data along multiple dimensions to determine the most interesting deviations of speciic quantitative measures relative to norms and previous v...