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Showing 1 to 9 of 9 for “"Kefir"”.

  1. Shotgun metagenomics-based exploration of kefir microbiomes

    Walsh, LiamUniversity College Cork2023

    … the human diet. One such fermented food is milk kefir, which is regularly consumed in eastern European countries and is becoming increasingly popular in western society as a functional food, with numerous scientific studies and reviews associating health benefits with its consumption. Water kefir …

    cork Repository record

  2. EVALUATING TRADITIONAL AND COMMERCIAL KEFIR PRODUCTS FOR HUMANS AND COMPANION ANIMALS

    Metras, Breanna NicholeUniversity of Illinois at Urbana-Champaign2024

    Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2024-09-16 without embargo terms

    uiuc Repository record

  3. Pengaruh konsentrasi starter terhadap kualitas kefir susu sapi dan manfaatnya sebagai penurun kadar kolesterol darah mencit (Mus musculus)

    Nihayah, IrfatunUniversitas Islam Negeri Maulana Malik Ibrahim2015

    … dalam pembuatan produk fermentasi susu seperti kefir karena dalam susu terdapat banyak nutrisi untuk pertumbuhan mikroorganisme. Penyakit kolesterol merupakan penyakit yang harus diwasapdai karena penyakit kolesterol membawa dampak negatif bagi tubuh. Aktifitas fermentasi bakteri asam laktat …

    malang Repository record

  4. Βιοτεχνολογική αξιοποίηση τυρογάλακτος με τη χρήση της μεικτής καλλιέργειας Kefir: ανάπτυξη της τεχνολογίας σε βιομηχανικής κλίμακας ζυμώσεις

    Αθανασιάδης, Ηλίας Κ.2010

    -

    patras-thes Repository record

  5. Black tea water kefir beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand

    Subardjo, Maria Vina Kania2017

    massey

  6. MICROBES ON THE MENU: INVESTIGATING FOOD AS A VEHICLE FOR MICROORGANISMS FOR THE HUMAN INTESTINAL ECOSYSTEM

    MANTEGAZZA, GIACOMOUniversità degli Studi di Milano2024

    … consortium of LAB was isolated from traditional kefir, including Lactococcus lactis subsp. lactis K03, Leuconostoc pseudomesenteroides K05, L. mesenteroides K09, and Lentilactobacillus kefiri K10. The strains exhibited fermentation capabilities in a soy-based beverage, resulting in acidification …

    milano Repository record

  7. Estudio de las relaciones entre los Microorganismos presentes en las Fermentaciones de la Aceituna de Mesa

    Domínguez Manzano, Jesús2013

    … el vinagre, los derivados lácteos (queso, yogur, kefir), los productos vegetales (pepinillos, zanahorias, aceitunas, alcaparrones, alcachofas, berenjenas de Almagro, el chucrut o col ácida), los embutidos (pepperoni, salami, mortadela), etc. (Campbell-Platt, 1994; Di Cagno y col., 2013). Desde los …

    sevilla Repository record

  8. Neurobiological effects of food fermentation-derived metabolites for metabolic and mental health

    Carey, NathanUniversity College Cork2023

    … foods like kimchi (a fermented cabbage product), kefir (a fermented milk product) and kombucha (a fermented sweet tea beverage). While human studies on fermented foods remain sparce, one recent finding recorded lower perceived stress in human adults who underwent a dietary intervention that …

    cork Repository record

  9. Functional and evolutionary analysis of sugar transporters in Kluyveromyces marxianus

    Varela, Javier A.University College Cork2018

    … in fermented dairy products such as yogurt and kefir. Because of its association with these products, this yeast has a QPS/GRAS status that facilitates applications in the food industry. K. marxianus is also known for possessing remarkable physiological traits: the yeast is thermotolerant, has a …

    cork Repository record