Kefir has attracted interest in the scientific community due to its beneficial properties, such as: improving digestion, antimicrobial action, hypocholesterolemic, antihypertensive, and anti-inflammatory effects, control of plasma glucose levels, antioxidant, anticarcinogenic, antiallergic activity. The comparative characteristics microbiomes kefir grains (KG) obtained from regions their histor...

The aim of this research was to determine the microbiota commercial kefir, koumiss and homemade kefir samples using metagenomic analysis compare some probiotic properties lactic acid bacteria isolated from these beverages Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available with different brands, 1 were as samples. Microbial diversity determined by analysis, tar...

One of the most promising areas in Knowledge Discovery in Databases is the automatic analysis of deviations Success in this task hinges on the ability to identify a few important and relevant events among the multitude of potentially interesting deviations In this chapter we present our approach to determining the interestingness of a deviation via the potential bene t from a relevant action Th...

diabetes is a global health problem in the world. probiotic food has anti-diabetic property. the aim of this trial was to determine the effect of probiotic fermented milk (kefir) on glucose and lipid profile control in patients with type 2 diabetes mellitus.this randomized double-blind placebo-controlled clinical trial was conducted on 60 diabetic patients aged 35 to 65 years.patients were rand...

When 10 strains of lactic acid bacteria were incubated with 5'-hydroxyaverantin (HAVN), a precursor of aflatoxins, seven of them converted HAVN to averufin; the same reaction is found in aflatoxin biosynthesis of aflatoxigenic fungi. These bacteria had a dehydrogenase that catalyzed the reaction from HAVN to 5'-oxoaverantin (OAVN), which was so unstable that it was easily converted to averufin....

BACKGROUND Diabetes is a global health problem in the world. Probiotic food has anti-diabetic property. The aim of this trial was to determine the effect of probiotic fermented milk (kefir) on glucose and lipid profile control in patients with type 2 diabetes mellitus. METHODS This randomized double-blind placebo-controlled clinical trial was conducted on 60 diabetic patients aged 35 to 65 ye...

In this study, donkey milk and cow used for kefir production the samples were characterised based on compositional microbiological properties, volatile aroma compounds, amino acid composition, sensory analyses during storage 21 days at 5 °C. Compared to (CMK), (DMK) had lower contents of total solids, fat, protein. Using resulted in a weaker body characteristic sample due its low solids content...