In this study, various yeasts (Kluyveromyces marxianus, Saccharomyces turicensis, Pichia fermentans) and lactic acid bacteria (Lactobacillus kefiranofaciens, Lactobacillus kefiri, Leuconostoc mesenteroides) were entrapped in 2 different microspheres using an entrapment ratio for the strains that was based on the distribution ratio of these organisms in kefir grains. The purpose of this study wa...

BACKGROUND Fermented milk products have been shown to affect serum cholesterol concentrations in humans. Kefir, a fermented milk product, has been traditionally consumed for its potential health benefits but has to date not been studied for its hypocholesterolemic properties. METHODS Thirteen healthy mildly hypercholesterolemic male subjects consumed a dairy supplement in randomized crossover...

The systemic effects of bioactive peptides which are produced by the fermentation of milk via the microorganisms found in kefir have been the subject of interest in recent years. Bioactive peptides activate innate immunity by stimulating macrophages, increasing phagocytosis, augmenting NO and cytokine production and boosting the lumen levels of IgG and IgA+ B-lymphocytes. The aim of the present...

The elderly are characterized by immunosenescence which is accompanied by an increase in the incidence of infectious diseases, especially in the intestinal tract. There is evidence suggesting that certain probiotic organisms have immunomodulatory properties. Therefore, the effects of feeding fermented milk products on the intestinal mucosal immune response was examined in young and senescent ra...

Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages....

Stability in gut ecosystems is an important area of study that impacts on the use of additives and is related with several pathologies. Kefir is a fermented milk drink made with a consortium of yeast and bacteria as a fermentation starter, of which the use as additive in companion and livestock animals has increased in the last few years. To investigate the effect of kefir milk on foregut and h...

Rheological, textural, and sensory properties of kefirs with inulin were analysed. Besides, the effect of skim milk powder (SMP) and milk fat substitution was examined by high performance (HP) and native inulin. One-third of SMP was substituted by native (IQ) or HP (TEX!, HPX) inulin. Hardness of kefir with IQ inulin was lower than that with HP inulins or pure SMP. Analysis of cohesiveness and ...

Water kefir is a mildly sour and alcoholic drink fermented by a stable microbial multispecies community. With its high sugar content and low amino acid concentration water kefir medium represents a demanding habitat. In this ecological niche only well adapted microorganisms which are fit to the consortium are able to grow and mutually provide essential nutrients. The synergism between main repr...