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Items: 1 to 20 of 126

1.

Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage.

de Oliveira Leite AM, Miguel MA, Peixoto RS, Rosado AS, Silva JT, Paschoalin VM.

Braz J Microbiol. 2013 Oct 30;44(2):341-9. doi: 10.1590/S1517-83822013000200001. eCollection 2013. Review.

2.

Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.

Zanirati DF, Abatemarco M Jr, Sandes SH, Nicoli JR, Nunes ÁC, Neumann E.

Anaerobe. 2015 Apr;32:70-6. doi: 10.1016/j.anaerobe.2014.12.007. Epub 2014 Dec 24.

PMID:
25542841
3.

Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.

Magalhães KT, Pereira MA, Nicolau A, Dragone G, Domingues L, Teixeira JA, de Almeida Silva JB, Schwan RF.

Bioresour Technol. 2010 Nov;101(22):8843-50. doi: 10.1016/j.biortech.2010.06.083. Epub 2010 Jul 8.

PMID:
20619643
4.

Kefir: a symbiotic yeasts-bacteria community with alleged healthy capabilities.

Lopitz-Otsoa F, Rementeria A, Elguezabal N, Garaizar J.

Rev Iberoam Micol. 2006 Jun;23(2):67-74.

5.

[Analysis of bacterial diversity of kefir grains by denaturing gradient gel electrophoresis and 16S rDNA sequencing].

Wang YY, Li HR, Jia SF, Wu ZJ, Guo BH.

Wei Sheng Wu Xue Bao. 2006 Apr;46(2):310-3. Chinese.

PMID:
16736598
6.

Kefir: a multifaceted fermented dairy product.

Nielsen B, Gürakan GC, Unlü G.

Probiotics Antimicrob Proteins. 2014 Dec;6(3-4):123-35. doi: 10.1007/s12602-014-9168-0. Review.

PMID:
25261107
7.

Short communication: Evaluation of the microbiota of kefir samples using metagenetic analysis targeting the 16S and 26S ribosomal DNA fragments.

Korsak N, Taminiau B, Leclercq M, Nezer C, Crevecoeur S, Ferauche C, Detry E, Delcenserie V, Daube G.

J Dairy Sci. 2015 Jun;98(6):3684-9. doi: 10.3168/jds.2014-9065. Epub 2015 Mar 28.

PMID:
25828663
8.

Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a kefir grain enhances kefir quality.

Gethins L, Rea MC, Stanton C, Ross RP, Kilcawley K, O'Sullivan M, Crotty S, Morrissey JP.

FEMS Microbiol Lett. 2016 Aug;363(16). pii: fnw165. doi: 10.1093/femsle/fnw165. Epub 2016 Jul 1.

PMID:
27369085
9.

Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir.

O'Brien KV, Aryana KJ, Prinyawiwatkul W, Ordonez KMC, Boeneke CA.

J Dairy Sci. 2016 Sep;99(9):7043-7048. doi: 10.3168/jds.2015-10284. Epub 2016 Jun 8.

PMID:
27289144
10.

Milk kefir: nutritional, microbiological and health benefits.

Rosa DD, Dias MMS, Grześkowiak ŁM, Reis SA, Conceição LL, Peluzio MDCG.

Nutr Res Rev. 2017 Jun;30(1):82-96. doi: 10.1017/S0954422416000275. Epub 2017 Feb 22.

PMID:
28222814
11.

Determination of lactic microflora of kefir grains and kefir beverage by using culture-dependent and culture-independent methods.

Kesmen Z, Kacmaz N.

J Food Sci. 2011 Jun-Jul;76(5):M276-83. doi: 10.1111/j.1750-3841.2011.02191.x. Epub 2011 May 9.

PMID:
22417438
12.

Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains.

Hsieh HH, Wang SY, Chen TL, Huang YL, Chen MJ.

Int J Food Microbiol. 2012 Jun 15;157(1):73-81. doi: 10.1016/j.ijfoodmicro.2012.04.014. Epub 2012 Apr 21.

PMID:
22578996
13.

Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review.

Fiorda FA, de Melo Pereira GV, Thomaz-Soccol V, Rakshit SK, Pagnoncelli MGB, Vandenberghe LPS, Soccol CR.

Food Microbiol. 2017 Sep;66:86-95. doi: 10.1016/j.fm.2017.04.004. Epub 2017 Apr 7. Review.

PMID:
28576377
14.

Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources.

Marsh AJ, O'Sullivan O, Hill C, Ross RP, Cotter PD.

PLoS One. 2013 Jul 19;8(7):e69371. doi: 10.1371/journal.pone.0069371. Print 2013.

15.

Fine structure of Tibetan kefir grains and their yeast distribution, diversity, and shift.

Lu M, Wang X, Sun G, Qin B, Xiao J, Yan S, Pan Y, Wang Y.

PLoS One. 2014 Jun 30;9(6):e101387. doi: 10.1371/journal.pone.0101387. eCollection 2014.

16.

Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study.

Fiorda FA, de Melo Pereira GV, Thomaz-Soccol V, Rakshit SK, Soccol CR.

Food Sci Technol Int. 2016 Dec;22(8):732-742. Epub 2016 Apr 26.

PMID:
27118768
17.

Bacteria and yeast microbiota in milk kefir grains from different Italian regions.

Garofalo C, Osimani A, Milanović V, Aquilanti L, De Filippis F, Stellato G, Di Mauro S, Turchetti B, Buzzini P, Ercolini D, Clementi F.

Food Microbiol. 2015 Aug;49:123-33. doi: 10.1016/j.fm.2015.01.017. Epub 2015 Feb 7.

PMID:
25846922
18.

Kefir and health: a contemporary perspective.

Ahmed Z, Wang Y, Ahmad A, Khan ST, Nisa M, Ahmad H, Afreen A.

Crit Rev Food Sci Nutr. 2013;53(5):422-34. doi: 10.1080/10408398.2010.540360. Review.

PMID:
23391011
19.

A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics.

Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D.

Int J Food Microbiol. 2013 Oct 1;167(1):44-56. doi: 10.1016/j.ijfoodmicro.2013.06.016. Epub 2013 Jun 20. Review.

PMID:
23859403
20.

Effect of freeze-drying on viability and in vitro probiotic properties of a mixture of lactic acid bacteria and yeasts isolated from kefir.

Bolla PA, Serradell Mde L, de Urraza PJ, De Antoni GL.

J Dairy Res. 2011 Feb;78(1):15-22. doi: 10.1017/S0022029910000610. Epub 2010 Sep 8.

PMID:
20822567

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