Cargando…

Tailoring the Optimized Fermentation Conditions of SCOBY-Based Membranes and Milk Kefir Grains to Promote Various Functional Properties

Kombucha culture (named SCOBY-Symbiotic Culture of Bacteria and Yeasts) and milk kefir grains represent multiple consortia of wild microorganisms that include lactic acid bacteria, acetic acid bacteria and yeasts with valuable functional properties. Their fermentative potential provides a wide range...

Descripción completa

Detalles Bibliográficos
Autores principales:	Pihurov, Marina, Păcularu-Burada, Bogdan, Cotârleț, Mihaela, Bahrim, Gabriela Elena
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563321/ https://www.ncbi.nlm.nih.gov/pubmed/36230183 http://dx.doi.org/10.3390/foods11193107

Ejemplares similares

Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement
por: Pihurov, Marina, et al.
Publicado: (2023)

Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
por: Pihurov, Marina, et al.
Publicado: (2021)

Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks
por: Kruk, Marcin, et al.
Publicado: (2021)

Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation
por: Cotârleț, Mihaela, et al.
Publicado: (2020)

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs
por: Păcularu-Burada, Bogdan, et al.
Publicado: (2020)

Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage
por: Vieira, C. P., et al.
Publicado: (2015)

Storage Stability of Antioxidant in Milk Products Fermented with Selected Kefir Grain Microflora
por: Biadała, Agata, et al.
Publicado: (2021)

Development of fermented and flavoured kefir milk
por: Melo, Aline, et al.
Publicado: (2014)

Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics
por: Vlad, Camelia Cristina, et al.
Publicado: (2022)

Walter Scobie Findlay
Publicado: (1942)

Differences in Immune Response and Biochemical Parameters of Mice Fed by Kefir Milk and Lacticaseibacillus paracasei Isolated from the Kefir Grains
por: Karaffová, Viera, et al.
Publicado: (2021)

Microbiome and Metabiotic Properties of Kefir Grains and Kefirs Based on Them
por: Ding Fan, et al.
Publicado: (2022)

Metagenomic analysis and antimicrobial activity of two fermented milk kefir samples
por: Tenorio‐Salgado, Silvia, et al.
Publicado: (2021)

Partial characterization of cold active amylases and proteases of Streptomyces sp. from Antarctica
por: Cotârleţ, Mihaela, et al.
Publicado: (2011)

Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains
por: Luo, Jiaqi, et al.
Publicado: (2023)

A Big World in Small Grain: A Review of Natural Milk Kefir Starters
por: Nejati, Fatemeh, et al.
Publicado: (2020)

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture
por: Yousefvand, Amin, et al.
Publicado: (2022)

Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract
por: Ursu, Mioara Gabriela Slavu, et al.
Publicado: (2022)

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources
por: Marsh, Alan J., et al.
Publicado: (2013)

Effect of Agave Fructans on Changes in Chemistry, Morphology and Composition in the Biomass Growth of Milk Kefir Grains
por: Moreno-León, Germán R., et al.
Publicado: (2023)

SCOBY Cellulose Modified with Apple Powder—Biomaterial with Functional Characteristics
por: Bryszewska, Malgorzata Anita, et al.
Publicado: (2023)

Effects of kefir fermented milk beverage on sodium dextran sulfate (DSS)-induced colitis in rats
por: Nascimento da Silva, Karina, et al.
Publicado: (2022)

Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process
por: Laureys, David, et al.
Publicado: (2022)

Nanofiltration of the Remaining Whey after Kefir Grains’ Cultivation
por: Simonič, Marjana
Publicado: (2022)

Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties
por: Golovkina, Darya A., et al.
Publicado: (2022)

Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times
por: Dalabasmaz, Sevim, et al.
Publicado: (2023)

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications
por: Hurtado-Romero, Alejandra, et al.
Publicado: (2021)

The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir
por: Bourrie, Benjamin C. T., et al.
Publicado: (2016)

Chemical Constitution and Antimicrobial Activity of Kefir Fermented Beverage
por: Al-Mohammadi, Abdul-Raouf, et al.
Publicado: (2021)

Use of mandarin and persimmon fruits in water kefir fermentation
por: Güzel‐Seydim, Zeynep B., et al.
Publicado: (2023)

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds
por: Łopusiewicz, Łukasz, et al.
Publicado: (2020)

Isolation of a Lactobacillus paracasei Strain with Probiotic Attributes from Kefir Grains
por: Plessas, Stavros, et al.
Publicado: (2020)

Technologically Driven Approaches for the Integrative Use of Wild Blackthorn (Prunus spinosa L.) Fruits in Foods and Nutraceuticals
por: Nistor, Oana Viorela, et al.
Publicado: (2023)

Three Types of Beetroot Products Enriched with Lactic Acid Bacteria
por: Barbu, Vasilica, et al.
Publicado: (2020)

Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore—Use for Defense Against Enteric Bacterial Pathogens
por: Tan, Li Ling, et al.
Publicado: (2022)

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
por: Walsh, Aaron M., et al.
Publicado: (2016)

A Non-yeast Kefir-like Fermented Milk Development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6
por: Lee, Bomee, et al.
Publicado: (2020)

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures
por: Rejdlová, Anita, et al.
Publicado: (2023)

Valorization of Bioactive Compounds from Two Underutilized Wild Fruits by Microencapsulation in Order to Formulate Value-Added Food Products
por: Konaré, Mamadou Abdoulaye, et al.
Publicado: (2023)

Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America
por: Harrison, Keisha, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_ke9ksjdsfb43lq4sf16dgje6kj