Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical
composition, which is reflected in its excellent nutritional value. Physicochemical and …

In this work, an advanced analysis of the 3D surface microtexture of the microbial films
grown on Kefir loaded with Açaí extract was performed. Atomic force microscopy was used …

Cheese whey (CW) is the liquid by-product of cheese and yogurt making. This potential
pollutant has high-quality nutrients exploitable through fermentation processes. Using high …

Kefir grains represent a symbiotic association group of yeasts, lactic acid bacteria and acetic
acid bacteria within an exopolysaccharide and protein matrix known as kefiran. The …

Microalgae Chlorella Vulgaris is enriched in vitamin B12 and cobalt ion which is positioned
in the center of the vitamin molecule. This study aimed to investigate how different …

Fermentation of pumpkin puree and mature coconut water using water kefir grains is a
potential method for producing a novel functional non-dairy-based probiotic drink. In the …

Prebiotic effects have been attributed to agave fructans through bacterial and yeast
fermentations, but there are few reports on their use as raw materials of a carbon source …

Kefiran is a water-soluble polysaccharide, which can be isolated from kefir grains biomass.
Rheological behaviour and physico-chemical characteristics of kefiran solutions were …

The present study aimed to investigate the effect of type of milk, fermentation time,
temperature, and stirring conditions on the antibacterial activity of fermented milk by kefir …

This article is devoted to the optimization of the formulations of mincemeat products (cutlets)
based on the semifinished product from the freshwater mussel of the genus Anodonta …