Tauhe present work shows the relation between kefir fermentation ability and carbohydrate uptake rate. This was examined in a model system containing kefir co-culture and lactose in order to study fermentation induced by yeasts and bacteria at the same time. Lactose uptake rate was recorded by using (14)C-labelled lactose. The effect of lactose, cell concentration and pH on lactose fermentation...

Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). Lac...

ABSTRACT Objective This research was conducted as a prospective, self-controlled, eight-week clinical trial to investigate the effect of kefir consumption on lipid profile individuals with normal and dyslipidemic properties. Methods Kefir microorganisms given volunteer subjects were determined using classical microbial count methods qReal-Time Polymerase Chain Reaction. The study carried out 23...

The microbial diversity and community structure of three different kefir grains from different parts of Brazil were examined via the combination of two culture-independent methods: PCR-denaturing gradient gel electrophoresis (PCR-DGGE) and pyrosequencing. PCR-DGGE showed Lactobacillus kefiranofaciens and Lactobacillus kefiri to be the major bacterial populations in all three grains. The yeast c...

Kefir milk is one of the fermented products which contains lactic acid bacteria and yeast. a functional probiotics drink. Giripurno Village suppliers pure cow's in KUD Batu City. Milk produced by residents still not being utilized optimally, because marketing only depends on cooperatives. The main objective community service activities to maximize utilization through training related processing...

Fortification of compounds that contain functional components can improve product quality without affecting the characteristics in storage. This study evaluated effect supplementing Moringa leaf powder (0; 0.5; 1.0; 1.5; 2.0% w/w) and different storage periods (0, 7, 14 days) on goat milk kefir. The observed parameters were microbiological (total lactic acid bacteria (LAB), total plate count or...

This work is focused on the preparation of an innovative gluten-free (GF) bread with remarkable softness and antioxidant features over time. To overcome technological inconveniences related to removal gluten from bread, kefir beverage fortified vegetable extracts employed as a functional ingredient in bread-making process. In this context, carob (Ceratonia siliqua L.) leaves represent outstandi...

Water kefir is a sparkling fermented beverage produced by fermenting water grains in sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence substrate composition on fermentation kinetics and culture-dependent microbial kefir. First, impact different substrates nitrogen limitation examined. Fermentation fruit-based media with sing...