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milk kefir

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https://www.readbyqxmd.com/read/27822552/microbial-succession-and-flavor-production-in-the-fermented-dairy-beverage-kefir
#1
Aaron M Walsh, Fiona Crispie, Kieran Kilcawley, Orla O'Sullivan, Maurice G O'Sullivan, Marcus J Claesson, Paul D Cotter
Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, and flavor of three kefirs from distinct geographic locations change over the course of 24-h fermentations. Metagenomic sequencing revealed that Lactobacillus kefiranofaciens was the dominant bacterial species in kefir during early stages of fermentations but that Leuconostoc mesenteroides became more prevalent in later stages...
September 2016: MSystems
https://www.readbyqxmd.com/read/27497895/performance-of-holstein-calves-fed-whole-milk-with-or-without-kefir
#2
S Fouladgar, A D Foroozandeh Shahraki, G R Ghalamkari, M Khani, F Ahmadi, P S Erickson
A growing body of evidence suggests health-promoting effects of kefir consumption on different nonruminant species, leading to the speculation that kefir may act as a probiotic and benefit calf performance and health. Our objectives were to determine effects of feeding kefir on performance and health of calves in the first 70d of life. Thirty 3-d-old female Holstein calves (body weight=38.2±3.1kg) were blocked by initial body weight and assigned randomly to 1 of 3 treatments (1 calf per pen; 10 pens per treatment)...
October 2016: Journal of Dairy Science
https://www.readbyqxmd.com/read/27447094/antifungal-effect-of-kefir-fermented-milk-and-shelf-life-improvement-of-corn-arepas
#3
Raúl Ricardo Gamba, Carlos Andrés Caro, Olga Lucía Martínez, Ana Florencia Moretti, Leda Giannuzzi, Graciela Liliana De Antoni, Angela León Peláez
No abstract text is available yet for this article.
October 17, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27369085/acquisition-of-the-yeast-kluyveromyces-marxianus-from-unpasteurised-milk-by-a-kefir-grain-enhances-kefir-quality
#4
Loughlin Gethins, Mary C Rea, Catherine Stanton, R Paul Ross, Kieran Kilcawley, Maurice O'Sullivan, Suzanne Crotty, John P Morrissey
Kefir is a fermented milk beverage consumed for nutritional and health tonic benefits in many parts of the world. It is produced by the fermentation of milk with a consortium of bacteria and yeast embedded within a polysaccharide matrix. This consortium is not well defined and can vary substantially between kefir grains. There are little data on the microbial stability of kefir grains, nor on interactions between microbes in the grain and in the milk. To study this, a grain was split, with one half of each stored at -20°C and the other half passaged repeatedly in whole unpasteurised milk...
August 2016: FEMS Microbiology Letters
https://www.readbyqxmd.com/read/27291404/selected-lactobacillus-strains-isolated-from-sugary-and-milk-kefir-reduce-salmonella-infection-of-epithelial-cells-in-vitro
#5
L Zavala, M A Golowczyc, K van Hoorde, M Medrano, G Huys, P Vandamme, A G Abraham
The isolation of potentially probiotic strains and the subsequent study of their properties are very important steps to gain insight in the health benefits ascribed to sugary and milk kefir. The aim of the present study was to characterise fifteen Lactobacillus strains isolated from these beverages by determining some surface properties and their ability to antagonise enterocyte cell damage after Salmonella infection in vitro. Lactobacillus surface properties were determined by hydrophobicity, autoaggregation, and coaggregation assays with Salmonella...
September 2016: Beneficial Microbes
https://www.readbyqxmd.com/read/27289144/short-communication-the-effects-of-frozen-storage-on-the-survival-of-probiotic-microorganisms-found-in-traditionally-and-commercially-manufactured-kefir
#6
K V O'Brien, K J Aryana, W Prinyawiwatkul, K M Carabante Ordonez, C A Boeneke
Kefir is a fermented milk traditionally made from a unique starter culture, which consists of numerous bacteria and yeast species bound together in an exopolysaccharide matrix produced by certain lactic acid bacteria. Many health benefits are associated with traditionally produced kefir; however, bulging and leaking packaging, caused by secondary yeast fermentation during storage, has limited large-scale manufacture. Commercial kefir products have been designed to reduce these effects by using a pure starter culture consisting of a mixture of bacteria and yeast species that give a flavor similar to traditional kefir, but some health benefits may be lost in commercial production due to reduced microbial diversity and lack of beneficial exopolysaccharides...
September 2016: Journal of Dairy Science
https://www.readbyqxmd.com/read/27199969/the-microbiota-and-health-promoting-characteristics-of-the-fermented-beverage-kefir
#7
REVIEW
Benjamin C T Bourrie, Benjamin P Willing, Paul D Cotter
Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain. As with other fermented dairy products, kefir has been associated with a range of health benefits such as cholesterol metabolism and angiotensin-converting enzyme (ACE) inhibition, antimicrobial activity, tumor suppression, increased speed of wound healing, and modulation of the immune system including the alleviation of allergy and asthma...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27180007/administration-of-probiotic-kefir-to-mice-with-clostridium-difficile-infection-exacerbates-disease
#8
Jennifer K Spinler, Aaron Brown, Caná L Ross, Prapaporn Boonma, Margaret E Conner, Tor C Savidge
Lifeway(®) kefir, a fermented milk product containing 12 probiotic organisms, is reported to show promise as an alternative to fecal microbiota transplantation for recurrent Clostridium difficile infection (CDI). We employed a murine CDI model to study the probiotic protective mechanisms and unexpectedly determined that kefir drastically increased disease severity. Our results emphasize the need for further independent clinical testing of kefir as alternative therapy in recurrent CDI.
August 2016: Anaerobe
https://www.readbyqxmd.com/read/27003578/antibacterial-effects-of-a-cell-penetrating-peptide-isolated-from-kefir
#9
Jianyin Miao, Haoxian Guo, Feilong Chen, Lichao Zhao, Liping He, Yangwen Ou, Manman Huang, Yi Zhang, Baoyan Guo, Yong Cao, Qingrong Huang
Kefir is a traditional fermented milk beverage used throughout the world for centuries. A cell-penetrating peptide, F3, was isolated from kefir by Sephadex G-50 gel filtration, DEAE-52 ion exchange, and reverse-phase high-performance liquid chromatography. F3 was determined to be a low molecular weight peptide containing one leucine and one tyrosine with two phosphate radicals. This peptide displayed antimicrobial activity across a broad spectrum of organisms including several Gram-positive and Gram-negative bacteria as well as fungi, with minimal inhibitory concentration (MIC) values ranging from 125 to 500 μg/mL...
April 27, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/26869114/comparative-study-of-microbiological-chemical-and-sensory-properties-of-kefirs-produced-in-estonia-latvia-and-lithuania
#10
Dea Anton, Piret Raudsepp, Mati Roasto, Kadrin Meremäe, Sirje Kuusik, Peeter Toomik, Priit Elias, Katrin Laikoja, Tanel Kaart, Martin Lepiku, Tõnu Püssa
In the current study the microbiological, sensory and chemical properties of 24 kefirs (12 producers) from Estonian, Latvian and Lithuanian retail market were determined using gas chromatography (GC), high performance liquid chromatography (HPLC-MS/MS-Q-TOF and LC-ion trap MS/MS), spectrophotometry and other methods. Antihypertensive, angiotensin-converting enzyme (ACE) inhibiting, antioxidant and antibacterial peptides were found in the kefir samples. According to the results of principal component analysis of 200 most abundant compounds obtained with HPLC-MS/MS-Q-TOF analysis, Estonian kefirs differed from the rest...
February 2016: Journal of Dairy Research
https://www.readbyqxmd.com/read/26828282/increase-of-calcium-and-reduction-of-lactose-concentration-in-milk-by-treatment-with-kefir-grains-and-eggshell
#11
Brenda L Fina, Lucas R Brun, Alfredo Rigalli
Dairy products are the main source of calcium (Ca), but the loss of the consumption habit contributes to low consumption in adulthood, which leads to osteoporosis and increased fracture risk. Domestic use of kefir is straightforward and the eggshell is a natural discarded source of Ca. This paper proposes the development of an enriched Ca reduced lactose milk using eggshell and kefir. During the in vitro preparation, the pH, Ca and lactose contents were measured. Ca intestinal absorption of untreated milk and milk with kefir was compared...
2016: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/26708130/kefir-induces-apoptosis-and-inhibits-cell-proliferation-in-human-acute-erythroleukemia
#12
Fatemeh Jalali, Mohammadreza Sharifi, Rasoul Salehi
Acute erythroleukemia is an uncommon subtype of acute myeloid leukemia which has been considered to be a subtype of AML with a worse prognosis. Intensive chemotherapy is the first line of treatment. In recent years, the effect of kefir on some malignancies has been experimented. Kefir is a kind of beverage, which obtained by incubation of kefir grains with raw milk. Kefir grains are a symbiotic complex of different kinds of yeasts and bacteria, especially lactic acid bacteria which gather in a mostly carbohydrate matrix, named kefiran...
January 2016: Medical Oncology
https://www.readbyqxmd.com/read/26655888/short-term-effects-of-kefir-fermented-milk-consumption-on-bone-mineral-density-and-bone-metabolism-in-a-randomized-clinical-trial-of-osteoporotic-patients
#13
RANDOMIZED CONTROLLED TRIAL
Min-Yu Tu, Hsiao-Ling Chen, Yu-Tang Tung, Chao-Chih Kao, Fu-Chang Hu, Chuan-Mu Chen
UNLABELLED: Milk products are good sources of calcium that may reduce bone resorption and help prevent bone loss as well as promote bone remodeling and increase bone formation. Kefir is a product made by kefir grains that degrade milk proteins into various peptides with health-promoting effects, including antithrombotic, antimicrobial and calcium-absorption enhancing bioactivities. In a controlled, parallel, double-blind intervention study over 6 months, we investigated the effects of kefir-fermented milk (1,600 mg) supplemented with calcium bicarbonate (CaCO3, 1,500 mg) and bone metabolism in 40 osteoporosis patients, and compared them with CaCO3 alone without kefir supplements...
2015: PloS One
https://www.readbyqxmd.com/read/26621019/kefir-and-cancer-a-systematic-review-of-literatures
#14
REVIEW
Nahid Rafie, Sahar Golpour Hamedani, Reza Ghiasvand, Maryam Miraghajani
Some studies have suggested chemopreventive effects of kefir, a fermented milk product, on carcinogenesis. The aim of this review study was to evaluate the scientific evidence for effects of kefir on cancer prevention and treatment. We systematically searched for all relevant studies published before June 2015, using PubMed, Google scholar, Cochrane and Science Direct, SID, MedLib and Srlst databases. Relevant studies were reviewed based on systematic review (PRISMA) guidelines. From a total of 2208 papers obtained at the initial database search, 11 publications including 7 in vitro and 4 experimental studies were eligible...
December 2015: Archives of Iranian Medicine
https://www.readbyqxmd.com/read/26616950/peptidomic-analysis-reveals-proteolytic-activity-of-kefir-microorganisms-on-bovine-milk-proteins
#15
David C Dallas, Florine Citerne, Tian Tian, Vitor L M Silva, Karen M Kalanetra, Steven A Frese, Randall C Robinson, David A Mills, Daniela Barile
SCOPE: The microorganisms that make up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and consume milk proteins remains poorly understood. Peptidomics technologies were used to examine the proteolytic activity of kefir grains on bovine milk proteins. METHODS AND RESULTS: Gel electrophoresis revealed substantial digestion of milk proteins by kefir grains, with mass spectrometric analysis showing the release of 609 protein fragments and alteration of the abundance of >1500 peptides that derived from 27 milk proteins...
April 15, 2016: Food Chemistry
https://www.readbyqxmd.com/read/26544204/effect-of-milk-fermentation-by-kefir-grains-and-selected-single-strains-of-lactic-acid-bacteria-on-the-survival-of-mycobacterium-bovis-bcg
#16
C L S Macuamule, I J Wiid, P D van Helden, M Tanner, R C Witthuhn
Mycobacterium bovis that causes Bovine tuberculosis (BTB) can be transmitted to humans thought consumption of raw and raw fermented milk products from diseased animals. Lactic acid bacteria (LAB) used in popular traditional milk products in Africa produce anti-microbial compounds that inhibit some pathogenic and spoilage bacteria. M. bovis BCG is an attenuated non-pathogenic vaccine strain of M. bovis and the aim of the study was to determine the effect of the fermentation process on the survival of M. bovis BCG in milk...
January 18, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/26444286/kefir-grains-change-fatty-acid-profile-of-milk-during-fermentation-and-storage
#17
C P Vieira, T S Álvares, L S Gomes, A G Torres, V M F Paschoalin, C A Conte-Junior
Several studies have reported that lactic acid bacteria may increase the production of free fatty acids by lipolysis of milk fat, though no studies have been found in the literature showing the effect of kefir grains on the composition of fatty acids in milk. In this study the influence of kefir grains from different origins [Rio de Janeiro (AR), Viçosa (AV) e Lavras (AD)], different time of storage, and different fat content on the fatty acid content of cow milk after fermentation was investigated. Fatty acid composition was determined by gas chromatography...
2015: PloS One
https://www.readbyqxmd.com/read/26321175/effect-of-safflower-oil-on-concentration-of-conjugated-linoleic-acid-of-kefir-prepared-by-low-fat-milk
#18
Alireza Farsad-Naeimi, Saeid Imani, Seyed R Arefhosseini, Mohammad Alizadeh
BACKGROUND: Conjugated linoleic acid (CLA) is a special fatty acid in dairy products with unique antioxidant and anti-cancerous effects. Kefir, a milk product, comprises normalized homogenized cow's milk, the fructose and lactulose syrup as well as a symbiotic starter which has improved probiotic characteristics. The study was aimed to discuss patents and to examine the effect of different safflower oil concentrations on CLA content of the kefir drink prepared by low-fat milk. MATERIAL AND METHODS: Safflower oil was added at 0...
2015: Recent Patents on Food, Nutrition & Agriculture
https://www.readbyqxmd.com/read/26319718/growth-inhibition-of-cronobacter-sakazakii-in-experimentally-contaminated-powdered-infant-formula-by-kefir-supernatant
#19
Dong-Hyeon Kim, Jung-Whan Chon, Il-Byeong Kang, Hyunsook Kim, Hong-Seok Kim, Kwang-Young Song, Kun-Ho Seo
Kefir is a type of fermented milk containing lactic and acetic acid bacteria and yeast. In this study, we evaluated the antimicrobial activity of kefir supernatant against Cronobacter sakazakii in powdered infant formula (PIF). In a spot-on-lawn test, the growth of 20 C. sakazakii strains, including 10 clinical and 10 food isolates, was completely inhibited in the presence of kefir supernatant. Significant differences in the diameters of inhibition zones were observed upon treatment with kefir compared with the results for Lactobacillus kefiri and Candida kefyr culture supernatants or solutions of lactic and acetic acid and ethyl alcohol in the agar well diffusion test (P < 0...
September 2015: Journal of Food Protection
https://www.readbyqxmd.com/read/26277315/formation-of-volatile-compounds-in-kefir-made-of-goat-and-sheep-milk-with-high-polyunsaturated-fatty-acid-content
#20
D Cais-Sokolińska, J Wójtowski, J Pikul, R Danków, M Majcher, J Teichert, E Bagnicka
This article explored the formation of volatile compounds during the production of kefir from goat and sheep milks with high polyunsaturated fatty acids (PUFA) as a result of feeding animals forage supplemented with maize dried distillers grains with solubles (DDGS). The increased PUFA content of the goat and sheep milks resulted in significant changes to the fermentation process. In particular, apart from an increase in the time taken to ferment sheep milk, fermentation yielded less 2,3-butanedione. The highest quantities of this compound were assayed in kefir produced from goat milk with an increased content of PUFA...
October 2015: Journal of Dairy Science
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