The creation of new types functional food products is an actual direction the development industry at present time. purpose work was to develop technology, investigate properties and quality indicators kefir using celery puree. Experimental studies organoleptic, physicochemical microbiological were conducted in laboratory department technology milk dairy products. For production we used a ferme...

Kefir is one of milk products, produced by the addition bacteria and yeast-containing kefir starter. This study aimed to evaluate microbial characteristic, antibacterial activity, chemical physical characteristics, antioxidant organoleptic characteristic goat which treated with angkak (red yeast rice) extract supplementation during storage. The was initiated milling produce flour, then diluted ...

Kefir semakin populer sebagai produk makanan fermentasi. Secara makroskopis butiran kefir memiliki struktur warna yang ireguler, multilobular, lengket dan berwarna kekuningan. Simbiosis mikrobiota antara bakteri khamir merupakan komponen utama dalam biji kefir. Bakteri paling banyak ditemukan pada butir adalah Lactobaccilus sp. Lactococcus sedangkan khamirnya didominasi oleh Saccharomyces Kluve...

We examined the apoptotic effect of a novel Probiotics Fermentation Technology (PFT) kefir grain product; PFT is a natural mixture composed primarily of Lactobacillus kefiri P-IF, a specific strain of L. kefiri with unique growth characteristics. The aim of this study was to examine the apoptotic effect of PFT on human multidrug-resistant (MDR) myeloid leukemia (HL60/AR) cells in vitro and expl...

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...

The probiotic potential of 3 yeasts strains of Saccharomyces cerevisiae isolated from kefirs and feces was investigated and compared with 3 isolates from medicines and 2 collection strains (ATCC) of Saccharomyces cerevisiae var. boulardii. Genetic identification of yeasts based on karyotypes indicated their affiliation to Saccharomyces spp. although chromosomal polymorphism was observed. Concer...

AIM Corrosive esophageal burns are still an important problem. The aim of this study was to evaluate the effect of kefir in an experimental corrosive esophagitis model. MATERIAL AND METHOD Twenty-four male wistar albino rats were used in this experimental study. The rats were randomized into three groups according to the procedure and treatment type (each group has eight rats). Group I: (Cont...