Kefir
Mostrando 1-12 de 61 artigos, teses e dissertações.
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1. Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
Abstract The present study was aimed to determine the effects of Lactobacillus acidophilus LA-5, L. paracasei 431, and Bifidobacterium lactis BB-12 with lactulose on values of conjugated linoleic acid (CLA) and microbial, physicochemical, and sensory properties of a novel kefir. Thirteen groups were evaluated on days 1, 7, and 14 at 4 oC. The interaction bet
Food Sci. Technol. Publicado em: 2021-03
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2. Improving composition and microbiological characteristics of milk kefir using colostrum
Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and micro
Food Sci. Technol. Publicado em: 2020-12
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3. Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir
Abstract In this review, we aimed to explain general information about sugary kefir, microbial diversity, production process and potential health effects. Although sugary kefir has been known for many years, it has not been studied much. Studies have shown that sugary kefir has a similar microbial diversity compared to traditional milk kefir and therefore ma
Food Sci. Technol. Publicado em: 2020-09
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4. Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials
Abstract Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. In this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink s
Food Sci. Technol. Publicado em: 2020-06
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5. The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods
Abstract The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry mat
Food Sci. Technol. Publicado em: 2020-03
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6. Effects of dietary supplementation of kefir on body measurements, weight of visceral organs, and gut morphology in geese
ABSTRACT This study was designed to evaluate the effects of adding kefir on body measurements, giblet weight, and gut morphological patterns of geese through drinking water. A total of 54 birds were divided into three groups, each comprising 18 birds, and each group was further divided into three subgroups containing six birds each. One group served as the c
R. Bras. Zootec.. Publicado em: 28/10/2019
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7. Organic brown sugar and jaboticaba pulp influence on water kefir fermentation
RESUMO O kefir de água é considerado um alimento funcional com características probióticas. Pode ser melhorado com adição de açúcar mascavo orgânico e frutas nativas do Brasil, como a jabuticaba. Objetivou-se avaliar os efeitos do tipo de açúcar mascavo: orgânico e convencional e da presença ou ausência de polpa de jabuticaba na fermentação d
Ciênc. agrotec.. Publicado em: 09/09/2019
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8. The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods
Abstract The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry mat
Food Sci. Technol. Publicado em: 15/07/2019
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9. Use of Maldi-Tof MS biosensor in microbial assessment of Brazilian kefir grains
RESUMO O objetivo deste estudo foi avaliar o uso do biossensor de Maldi-Tof MS na avaliação microbiana de grãos de kefir. Maldi-Tof MS é uma nova metodologia para o diagnóstico rápido de micro-organismos. Um total de 358 micro-organismos foram isolados, 31 foram leveduras e 327 foram bactérias (divididas em bactérias láticas e acéticas). Colônias
Rev. Ceres. Publicado em: 2019-02
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10. Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir
Abstract The survival of Escherichia coli O157: H7 and Staphylococcus aureus, which are foodborne pathogens was investigated during fermentation and storage of kefir. The kefir grains were inoculated with 5% of the whole fat UHT cow milk and the E. coli O157: H7 and S. aureus cultures were added separately to give 105 cfu mL-1 and left to incubate at 22 °C
Food Sci. Technol. Publicado em: 22/10/2018
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11. Kefir: composição e avaliação da atividade antagonista in loco frente a Staphylococcus aureus e Escherichia coli.
RESUMO O objetivo do trabalho foi averiguar se o kefir produzido atende os padrões de identidade e qualidade de leites fermentados, verificar a possibilidade de atribuição de "declaração de propriedade nutricional" e avaliar a atividade antagonista do leite fermentado frente a Staphylococcus aureus e a Escherichia coli. Foram elaboradas duas formulaçõ
Rev. Ciênc. Agron.. Publicado em: 2018-09
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12. Atividade antibacteriana de diferentes formulações de queijo e soro produzidos com grãos de kefir
RESUMO O desenvolvimento de produtos diferenciados e que confiram benefícios à saúde da população é um desafio para quem trabalha com alimentos. O objetivo do trabalho foi elaborar duas formulações de queijo (C1 e C2) e soro (W1, W2) de kefir e avaliar a atividade antibacteriana in loco dos mesmos, frente a microrganismos de interesse em alimentos. L
Rev. Ciênc. Agron.. Publicado em: 2018-09