Whole-genome sequencing was performed for Lactobacillus parakefiri JCM 8573T to confirm its hitherto controversial taxonomic position. Here, we report its first reliable reference genome. Genome-wide metrics, such as average nucleotide identity and digital DNA-DNA hybridization, and phylogenomic analysis based on multiple genes supported its taxonomic status as a distinct species in the genus L...

The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functio...

The control of the immune system pigs after weaning is important in pig farming because productivity depends on survival post-weaned pigs. Previously, antibiotics would have been administered case infectious diseases to increase rate pigs, but now, use strictly restricted order prevent other problems such as occurrence antibiotic-resistant pathogens. In this study, effect fermented kefir a func...

The effect of kefir supplementation on the characteristic mozzarella cheese was investigated. Kefir is a fermented milk product that contains lactic acid bacteria, acetic and yeast. quality has strongly influenced level kefir. characteristics with addition were studied by measuring pH value, moisture content, protein fat total viable count, bacterial count. experimental design completely random...

The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare’s milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs made from a mixture of goat and sheep milk are firmer, have greater values of consistency and the v...

L���������� J., W�������� M., P����� U. (2004): The histamine content in some samples of food products. Czech J. Food Sci., 22: 81–86. Histamine level determination in some food products was performed by two known methods: spectrofluorimetric method and ELISA method. The immunoenzymic method enables a rapid and precise determination of histamine in many samples. In spite of that, it does not re...

Purpose and methodology: This study investigated the effect of plain kefir on glycemic, antioxidants, immune response and pancreatic β cell regeneration of hyperglycemia Wistar Rats induced by Streptozotocin. Findings: Kefir supplementation 3.6 cc / day affect significantly on blood glucose, antioxidants, lipid peroxidation, and pancreatic β-cells. Statistical analysis showed reduce of glucose ...

Biochemical and molecular analysis was used for identification of different kefir yeasts species from Brazil, Canada and the United States of America. The sugar/ethanol-resistant activity of the yeasts was evaluated. Saccharomyces cerevisiae and Kluyveromyces marxianus had the highest growth rates, suggesting biotechnological applications possible for these strains.