Add to ORKGThe subject of the study is the improvement of Kefir culture. For this investigation it was used Kefir culture and two series of experiments were carried out. Yeasts from probiotic strain Saccharomyces boulardii were added in the first series and the lactic acid bacteria (LAB) of Streptococcus thermophilus strain, with a polysaccharide activity were added to Kefir culture in the second series. The fermentation conditions were 30°C, duration 16 hours and cooling 4 hours up to 4°C. The characteristics of Kefir were analyzed by determination of: pH, acidity, qualitative reaction for existence of diacetyl, cell number of LAB and yeasts. The structural properties of Kefir were evaluated by microscopic study
Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the "kefir ...
Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in t...
Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditio...
In this study, the microbiological, physicochemical, and sensory properties and volatile aromatic co...
Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbi...
Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or...
Probiotics are supplementary foods developed by microbial strains that improve animal health beyond ...
Kefir is a fermented beverage produced using sugar water or milk, kefir grains, either water kefir g...
Kefir is a traditional fermented refreshing beverage which is known for its valuable and beneficial ...
Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeast...
The objectives of research were to find out physico-chemical characters and to detect flavor volatil...
Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeast...
Probiotics are live microorganisms which when administered in sufficient amounts confer a health ben...
The research was carried out in UAB „X“ milk processing company. A combination of three yeasts - pro...
Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, shee...
Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the "kefir ...
Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in t...
Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditio...
In this study, the microbiological, physicochemical, and sensory properties and volatile aromatic co...
Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbi...
Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or...
Probiotics are supplementary foods developed by microbial strains that improve animal health beyond ...
Kefir is a fermented beverage produced using sugar water or milk, kefir grains, either water kefir g...
Kefir is a traditional fermented refreshing beverage which is known for its valuable and beneficial ...
Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeast...
The objectives of research were to find out physico-chemical characters and to detect flavor volatil...
Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeast...
Probiotics are live microorganisms which when administered in sufficient amounts confer a health ben...
The research was carried out in UAB „X“ milk processing company. A combination of three yeasts - pro...
Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, shee...
Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the "kefir ...
Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in t...
Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditio...