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Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey
baker’s yeast lactic acid bacteria cheese whey growth agricultural wastes fruit
2015/5/18
The growth of Saccharomyces cerevisiae (baker’s yeast) and kefir was studied in substrates containing pomegranate juice, molasses, and cheese whey, at various conditions such as fermentation temperatu...
Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in ayran and modified kefir as pre- and postfermentation contaminant
ayran modified kefir E. coli O157
2015/1/28
The survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in traditional yogurt and kefir during fermentation, in ayran (a dairy beverage in Turkey), pasteuris...
Kefiran Production by Lactobacillus kefiranofaciens under the Culture Conditions Established by Mimicking the Existence and Activities of Yeast in Kefir Grains
kefiran polysaccharide Lactobacillus kefiranofaciens lactic acid bacteria
2009/6/18
Kefiran production by Lactobacillus kefiranofaciens alone under the culture conditions established by mimicking the presence and activities of yeast cells in kefir grains was investigated. When the pH...
Effect of Lactobacillus lactis cremoris Isolated from Kefir against Food Spoilage Bacteria
lactis cremoris Food Spoilage
2016/5/31
The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as Lactobacillus lactis cremoris. Kefir is a deliciou...
Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir
kefir organic acids volatile flavor components refrigerated storage
2008/4/1
Kefir samples were prepared and transferred to sterile jars for storage at 4°C. After 0, 7, 14, and 21 d of storage, the pH, organic acid, and volatile flavor component content were determined to moni...
Biostabilization of Kefir with a Nonlactose-Fermenting Yeast
kefir biostabilization yeast, glucose
2008/3/26
The biostabilization of kefir was studied using sequential fermentation of milk with a nonlactose-fermenting yeast culture and mixed cultures of lactic acid bacteria. To simulate kefir manufacturing, ...
Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation
kefir fermentation E.coli O157:H7 Salmonella typhimurium Salmonella aureus
2014/3/4
In this research, the growth and survival of E. coli O157:H7, Salmonella typhimurium and Staphylococcus aureus were investigated during kefir fermentation. Two different levels of inoculation of the s...
Study on Skin Care Properties of Milk Kefir Whey
Milk Kefir Whey Tyrosinase Propionibacterium acne
2016/4/21
The purpose of this research was to study the effects of kefir whey (kefir whey, peptides, lactic acid) on skin care properties including skin lightening effect and acne treatment. The final aim was t...
The Effects of Freeze Drying and Rehydration on Survival of Microorganisms in Kefir
Kefir Freeze-drying Lyoprotectant
2016/4/20
The purpose of this research was to study the effect of freeze drying on the microorganisms in kefir. Influences of lyoprotectants and rehydrated media (water at 4째C, 25째C; 10% reconstit...
The sensory characteristics of berry-flavoured kefir
kefir physicochemical parameters sensory characteristics
2014/3/17
Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during refrigerated storage. Kefir drink batches were prepared using 2% addition of kefir grains, incubati...
Study of the Microbial and Chemical Properties of Goat Milk Kefir Produced by Inoculation with Taiwanese Kefir Grains
Kefir Goat Milk Medium Chain-length Triglycerides
2016/4/19
One of the prerequisites for the successful implementation of industrial-scale goat kefir production is to understand the effects of different kefir grains and culture conditions on the microbial and ...
This study aims to evaluate the antioxidative activities of cow-milk kefir and goat-milk kefir. Antioxidative mechanisms, including radical-scavenging effects, ferrous-ion chelating ability, reducing ...