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milk kefir

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https://www.readbyqxmd.com/read/29358826/co-production-of-functional-exopolysaccharides-and-lactic-acid-by-lactobacillus-kefiranofaciens-originated-from-fermented-milk-kefir
#1
Benjamas Cheirsilp, Suwannee Suksawang, Jarucha Yeesang, Piyarat Boonsawang
Kefiran is a functional exopolysaccharide produced by Lactobacillus kefiranofaciens originated from kefir, traditional fermented milk in the Caucasian Mountains, Russia. Kefiran is attractive as thickeners, stabilizers, emulsifiers, gelling agents and also has antimicrobial and antitumor activity. However, the production costs of kefiran are still high mainly due to high cost of carbon and nitrogen sources. This study aimed to produce kefiran and its co-product, lactic acid, from low-cost industrial byproducts...
January 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29358817/some-probiotic-characteristics-of-a-fermented-milk-product-based-on-microbiota-of-tibetan-kefir-grains-cultivated-in-ukrainian-household
#2
Mykola Kukhtyn, Olena Vichko, Yulia Horyuk, Olga Shved, Volodymyr Novikov
The article describes some probiotic properties of fermented product made of natural association of Tibetan kefir grains cultivated in Ukrainian household (UTKG); also, the effect of UTKG microbiota on the growth of pathogenic microbiota and sensitivity to antibiotics was studied. It was found that the test-cultures of oppurtunistic pathogens (Staphylococcus aureus, Bacillus mesentericus, and Mycobacterium luteum) were sensitive; bacteriostatic zone of the test-culture ranged from 21 to 25 mm, and highly sensitive (Proteus vulgaris and Aspergillus niger) bacteriostatic zone exceeded 25 mm to probiotic bacteria of fermented product...
January 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29342350/real-time-monitoring-of-chemical-changes-in-three-kinds-of-fermented-milk-products-during-fermentation-using-quantitative-difference-nmr-spectroscopy
#3
Yi Lu, Hiroto Ishikawa, Yeondae Kwon, Fangyu Hu, Takuya Miyakawa, Masaru Tanokura
Fermented milk products are rising in popularity throughout the world because of their health benefits, including improving digestion, normalizing the function of the immune system, and aiding in weight management. This study applies an in situ quantitative NMR method to monitor chemical changes in three kinds of fermented milk products, Bulgarian yogurt, Caspian Sea yogurt and kefir, during fermentation. As a result, the concentration changes in nine organic compounds, α/β-lactose, α/β-galactose, lactic acid, citrate, ethanol, lecithin, and creatine, were monitored in real time...
January 17, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29336590/modern-perspectives-on-the-health-benefits-of-kefir-in-next-generation-sequencing-era-improvement-of-the-host-gut-microbiota
#4
Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Kun-Ho Seo
Kefir is a natural complex fermented milk product containing more than 50 species of probiotic bacteria and yeast, and has been demonstrated to have multiple properties conferring health benefits, including antiobesity, anti-hepatic steatosis, antioxidative, antiallergenic, antitumor, anti-inflammatory, cholesterol-lowering, constipation-alleviating, and antimicrobial properties. To better understand the underlying mechanisms of these benefits, we here review research on the effect of kefir (and kefir microorganisms) consumption to modulate the host gut microbiota...
January 16, 2018: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/29285743/brazilian-kefir-fermented-sheep-s-milk-a-source-of-antimicrobial-and-antioxidant-peptides
#5
Meire Dos Santos Falcão de Lima, Roberto Afonso da Silva, Milena Fernandes da Silva, Paulo Alberto Bezerra da Silva, Romero Marcos Pedrosa Brandão Costa, José António Couto Teixeira, Ana Lúcia Figueiredo Porto, Maria Taciana Holanda Cavalcanti
Fermented milks are a source of bioactive peptides and may be considered as functional foods. Among these, sheep's milk fermented with kefir has not been widely studied and its most relevant properties need to be more thoroughly characterized. This research study is set out to investigate and evaluate the antioxidant and antimicrobial properties of peptides from fermented sheep's milk in Brazil when produced by using kefir. For this, the chemical and microbiological composition of the sheep's milk before and after the fermentation was evaluated...
December 28, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/29153184/a-100-year-review-yogurt-and-other-cultured-dairy-products
#6
Kayanush J Aryana, Douglas W Olson
The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here...
December 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29125639/chemical-physiochemical-and-microstructural-properties-and-probiotic-survivability-of-fermented-goat-milk-using-polymerized-whey-protein-and-starter-culture-kefir-mild-01
#7
Hao Wang, Cuina Wang, Mu Wang, Mingruo Guo
A set-type fermented goat milk (FGM) using polymerized whey protein (PWP) as main thickening agent and Kefir Mild 01 as starter culture was developed. The FGM with PWP (0.3%, w/v) and pectin (0.2%, w/v) had low syneresis (5.44 ± 0.92%), desirable viscosity (952.86 ± 61.52 mPa⋅s), and hardness (112.57 ± 3.23 g), which were comparable to a fermented cow milk. Sensory evaluation data showed that the FGM with PWP and pectin had higher scores of both flavor (4.41 ± 0.39) and taste (3.72 ± 0.34) than the sample without PWP...
November 2017: Journal of Food Science
https://www.readbyqxmd.com/read/29105976/therapeutic-effect-of-lyophilized-kefir-fermented-milk-on-constipation-among-persons-with-mental-and-physical-disabilities
#8
Rumiko Maki, Mayumi Matsukawa, Atsuko Matsuduka, Masahiko Hashinaga, Hirofumi Anai, Yoshio Yamaoka, Katsuhiro Hanada, Chieko Fujii
AIM: Constipation is a serious problem for persons with mental and physical disabilities in Japan. However, prophylaxis is extremely difficult because the major causes of constipation in these individuals are related to their mental and physical disabilities. Constipation can be successfully treated with glycerol enemas (GEs) and other aperients. As constipation is a lifetime issue for these persons, dietary regimens to prevent constipation can be important. METHODS: This study evaluated the probiotic effects of kefir-fermented milk for preventing constipation in 42 persons with mental and physical disabilities...
November 6, 2017: Japan Journal of Nursing Science: JJNS
https://www.readbyqxmd.com/read/29063967/sequence-analysis-of-changes-in-microbial-composition-in-different-milk-products-during-fermentation-and-storage
#9
Barbora Zalewska, Marija Kaevska, Iva Slana
The objective of this study was to analyze the changes in the microbiota of milk products during fermentation and storage. Two kinds of Yoghurt, one Kefir, and one Acidophilus milk were observed during the fermentation process and storage using 16S rDNA amplicon sequencing. Cow's, goat's, raw and pasteurized milk were also examined. The most represented organisms in all manufactured products were shown to be those of the phylum Firmicutes. In some products, Proteobacteria, Bacteroidetes and Actinobacteria were also present in high amounts...
October 24, 2017: Current Microbiology
https://www.readbyqxmd.com/read/28956261/kefir-a-powerful-probiotics-with-anticancer-properties
#10
REVIEW
Mohammadreza Sharifi, Abbas Moridnia, Deniz Mortazavi, Mahsa Salehi, Marzieh Bagheri, Abdolkarim Sheikhi
Probiotics and fermented milk products have attracted the attention of scientists from various fields, such as health care, industry and pharmacy. In recent years, reports have shown that dietary probiotics such as kefir have a great potential for cancer prevention and treatment. Kefir is fermented milk with Caucasian and Tibet origin, made from the incubation of kefir grains with raw milk or water. Kefir grains are a mixture of yeast and bacteria, living in a symbiotic association. Antibacterial, antifungal, anti-allergic and anti-inflammatory effects are some of the health beneficial properties of kefir grains...
September 27, 2017: Medical Oncology
https://www.readbyqxmd.com/read/28943774/effects-of-microbial-transglutaminase-on-physicochemical-microbial-and-sensorial-properties-of-kefir-produced-by-using-mixture-cow-s-and-soymilk
#11
Hasan Temiz, Kübra Dağyıldız
The objective of this research was to investigate the effects microbial transglutaminase (m-TGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28831964/biological-activity-of-the-non-microbial-fraction-of-kefir-antagonism-against-intestinal-pathogens
#12
Carolina Iraporda, Mário Abatemarco Júnior, Elisabeth Neumann, Álvaro Cantini Nunes, Jacques R Nicoli, Analía G Abraham, Graciela L Garrote
Kefir is a fermented milk obtained by the activity of kefir grains which are composed of lactic and acetic acid bacteria, and yeasts. Many beneficial health effects have been associated with kefir consumption such as stimulation of the immune system and inhibition of pathogenic microorganisms. The biological activity of kefir may be attributed to the presence of a complex microbiota as well as the microbial metabolites that are released during fermentation. The aim of this work was to characterise the non-microbial fraction of kefir and to study its antagonism against Escherichia coli, Salmonella spp...
August 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28703961/effect-of-addition-of-wild-garlic-allium-ursinum-on-the-quality-of-kefirs-from-sheep-s-milk
#13
Agata Znamirowska, Katarzyna Szajnar, Przemysław Rożek, Dorota Kalicka, Piotr Kuźniar, Paweł Hanus, Krzysztof Kotula, Marcin Obirek, Maciej Kluz
BACKGROUND: Sheep’s milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep’s milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but also because of their health-promoting proper- ties. The aim of the present study was to determine the effect of the addition of 1% of lyophilized wild garlic powder on the properties of kefirs from sheep’s milk...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28702019/functional-resilience-and-response-to-a-dietary-additive-kefir-in-models-of-foregut-and-hindgut-microbial-fermentation-in-vitro
#14
Gabriel de la Fuente, Eleanor Jones, Shann Jones, Charles J Newbold
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 hindgut digestive systems, an in vitro approach was followed. Either rumen fluid or horse fecal contents were used as a microbial inoculate and the inclusion of kefir (fresh, autoclaved, or pasteurized) was tested...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28576377/microbiological-biochemical-and-functional-aspects-of-sugary-kefir-fermentation-a-review
#15
REVIEW
Fernanda Assumpção Fiorda, Gilberto Vinicius de Melo Pereira, Vanete Thomaz-Soccol, Sudip Kumar Rakshit, Maria Giovana Binder Pagnoncelli, Luciana Porto de Souza Vandenberghe, Carlos Ricardo Soccol
Sugary kefir beverage is produce by fermenting raw sugar solution with kefir grains, the latter consisting of polysaccharide and microorganisms. This beverage, with great consumption in countries such as USA, Japan, France, and Brazil, represents a promising market to functional cultured drinks. This paper reviews the microbial diversity and interaction, kinetics, safety, and bioactivities of sugary kefir fermentation. The literature reviewed here demonstrates that sugary kefir possesses a similar microbial association relative to traditional milk kefir fermentation, especially among lactic acid bacteria and yeast species, such as Lactobacillus, Leuconostoc, Kluyveromyces, Pichia, and Saccharomyces...
September 2017: Food Microbiology
https://www.readbyqxmd.com/read/28551178/antioxidant-status-and-gut-microbiota-change-in-an-aging-mouse-model-as-influenced-by-exopolysaccharide-produced-by-lactobacillus-plantarum-yw11-isolated-from-tibetan-kefir
#16
Jian Zhang, Xiao Zhao, Yunyun Jiang, Wen Zhao, Ting Guo, Yongqiang Cao, Junwei Teng, Xiaona Hao, Juan Zhao, Zhennai Yang
This study investigated the effect of exopolysaccharide (EPS) produced by Lactobacillus plantarum YW11 on the oxidative status and gut microbiota in an aging mouse model induced with d-galactose. The in vitro assay of the antioxidant activity of the EPS showed concentration-dependent (0.25-3.0 mg/mL) activities. At 3.0 mg/mL, the EPS reached the highest scavenging activities with half maximal inhibitory concentration values against hydroxyl radicals at 75.10% and 1.22 mg/mL, superoxide anion at 62.71% and 1...
May 24, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28522003/lactobacillus-plantarum-cidca-8327-an-%C3%AE-glucan-producing-strain-isolated-from-kefir-grains
#17
M V Gangoiti, A I Puertas, M F Hamet, P J Peruzzo, M G Llamas, M Medrano, A Prieto, M T Dueñas, A G Abraham
Lactobacillus plantarum CIDCA 8327 is an exopolysaccharide (EPS)-producer strain isolated from kefir with promising properties for the development of functional foods. The aim of the present study was to characterize the structure of the EPS synthesized by this strain grown in skim milk or semidefined medium (SDM). Additionally, genes involved in EPS synthesis were detected by PCR. L. plantarum produces an EPS with a molecular weight of 10(4)Da in both media. When grown in SDM produce an heteropolysaccharide composed mainly of glucose, glucosamine and rhamnose meanwhile the EPS produced in milk was composed exclusively of glucose indicating the influence of the sugar source...
August 15, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28434726/short-communication-sensory-analysis-of-a-kefir-product-designed-for-active-cancer-survivors
#18
K O'Brien, C Boeneke, W Prinyawiwatkul, J Lisano, D Shackelford, K Reeves, M Christensen, R Hayward, K Carabante Ordonez, L K Stewart
Kefir is a fermented milk product that is a good source of protein and health-promoting bacteria. It has the potential to improve recovery from exercise, and the health and well-being of cancer survivors. The purpose of this study was to explore cancer survivor attitudes about and acceptance of a kefir recovery beverage made from cultured milk, whole fruit, natural sweeteners, and other natural ingredients. Kefir was made by inoculating and fermenting milk with kefir grains. The kefir was then mixed with a fruit base and given to cancer survivors (n = 52) following a bout of exercise...
April 20, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28391880/kefir-drink-causes-a-significant-yet-similar-improvement-in-serum-lipid-profile-compared-with-low-fat-milk-in-a-dairy-rich-diet-in-overweight-or-obese-premenopausal-women-a-randomized-controlled-trial
#19
RANDOMIZED CONTROLLED TRIAL
Yasamin Fathi, Naeimeh Ghodrati, Mohammad-Javad Zibaeenezhad, Shiva Faghih
BACKGROUND: Controversy exists as to whether the lipid-lowering properties of kefir drink (a fermented probiotic dairy product) in animal models could be replicated in humans. OBJECTIVE: To assess and compare the potential lipid-lowering effects of kefir drink with low-fat milk in a dairy-rich diet in overweight or obese premenopausal women. METHODS: In this 8-week, single-center, multiarm, parallel-group, outpatient, randomized controlled trial, 75 eligible Iranian women aged 25 to 45 years were randomly allocated to kefir, milk, or control groups...
January 2017: Journal of Clinical Lipidology
https://www.readbyqxmd.com/read/28384519/kefir-alleviates-obesity-and-hepatic-steatosis-in-high-fat-diet-fed-mice-by-modulation-of-gut-microbiota-and-mycobiota-targeted-and-untargeted-community-analysis-with-correlation-of-biomarkers
#20
Dong-Hyeon Kim, Hyunsook Kim, Dana Jeong, Il-Byeong Kang, Jung-Whan Chon, Hong-Seok Kim, Kwang-Young Song, Kun-Ho Seo
Kefir is a probiotic beverage containing over 50 species of lactic acid bacteria and yeast. In this study, the anti-obesity and anti-non-alcoholic fatty liver disease (NAFLD) effects of kefir were comprehensively addressed along with targeted and untargeted community analysis of the fecal microbiota in a high-fat diet (HFD)-induced obese mouse model. HFD-fed C57BL/6 mice were orally administrated either kefir or milk (control) once a day for 12 weeks, and body and organ weight, fecal microbiota and mycobiota, histopathology, blood cholesterol and cytokines and gene expressions were analyzed...
June 2017: Journal of Nutritional Biochemistry
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