Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and
yeasts to milk. The composition of kefir varies according to factors such as milk type and the …

Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly
disappearing from households and communities due to the advancement of manufacturing …

Kefir has a long tradition in human nutrition due to its presupposed health promoting effects.
To investigate the potential contribution of bioactive peptides to the physiological effects of …

Kefir Optima merupakan jenis minuman fermentasi yang dibuat dengan menambahkan kefir
grains ke dalam susu, selain itu juga menjadi sumber probiotik utama dan memiliki banyak …

Kefiran, an exopolysaccharide produced by lactic acid bacteria, has received a great interest
due to a variety of health claims. In this study, we aim to investigate the physicochemical and …

Microbial exopolysaccharides (EPSs) have been widely studied in recent decades due to
similarity to gums used in the food industry. Exopolysaccharides can be used in food …

The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the
microbial viability, texture, and chemical characteristics of Kefir beverages prepared with …

The study aimed to determine the effect of starter cultures (kefir grains and natural kefir
starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on …

Herein we report the preparation of nut milks followed by kefir production from Almond,
peanut, hazelnut, walnut, and cashew. Nut-based milks were used to make kefir from 100 …

An apple juice and whey based novel beverage fermented using kefir grains was prepared.
Effects of the kefir grain amount (2-8%, w/v) and fermentation temperature (20-30° C) on …