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Items: 1 to 20 of 106

1.

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.

2.

Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis.

Zhou J, Liu X, Jiang H, Dong M.

Food Microbiol. 2009 Dec;26(8):770-5. doi: 10.1016/j.fm.2009.04.009. Epub 2009 May 4.

PMID:
19835760
3.

Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China.

Bai M, Qing M, Guo Z, Zhang Y, Chen X, Bao Q, Zhang H, Sun TS.

Can J Microbiol. 2010 Sep;56(9):707-14. doi: 10.1139/w10-056.

PMID:
20921981
4.

Investigation on culturable microflora in Tibetan kefir grains from different areas of China.

Gao J, Gu F, Abdella NH, Ruan H, He G.

J Food Sci. 2012 Aug;77(8):M425-33. doi: 10.1111/j.1750-3841.2012.02805.x.

PMID:
22860591
5.

Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods.

Mei J, Guo Q, Wu Y, Li Y.

PLoS One. 2014 Oct 31;9(10):e111648. doi: 10.1371/journal.pone.0111648. eCollection 2014.

6.

Characterization and stability of lactobacilli and yeast microbiota in kefir grains.

Vardjan T, Mohar Lorbeg P, Rogelj I, Čanžek Majhenič A.

J Dairy Sci. 2013 May;96(5):2729-36. doi: 10.3168/jds.2012-5829. Epub 2013 Mar 15.

PMID:
23497996
7.

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
8.

[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
9.

Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains.

Chen TH, Wang SY, Chen KN, Liu JR, Chen MJ.

J Dairy Sci. 2009 Jul;92(7):3002-13. doi: 10.3168/jds.2008-1669.

PMID:
19528577
10.

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
11.

Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis.

Leite AM, Mayo B, Rachid CT, Peixoto RS, Silva JT, Paschoalin VM, Delgado S.

Food Microbiol. 2012 Sep;31(2):215-21. doi: 10.1016/j.fm.2012.03.011. Epub 2012 Apr 1.

12.

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
13.

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.

14.

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
15.

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.

16.

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
17.

Cascade cell lyses and DNA extraction for identification of genes and microorganisms in kefir grains.

Kowalczyk M, Kolakowski P, Radziwill-Bienkowska JM, Szmytkowska A, Bardowski J.

J Dairy Res. 2012 Feb;79(1):26-32. doi: 10.1017/S0022029911000677. Epub 2011 Oct 13.

PMID:
22008413
18.

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
19.

Sequence-based analysis of the microbial composition of water kefir from multiple sources.

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

FEMS Microbiol Lett. 2013 Nov;348(1):79-85. doi: 10.1111/1574-6968.12248. Epub 2013 Sep 19.

20.

Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods.

Chen HC, Wang SY, Chen MJ.

Food Microbiol. 2008 May;25(3):492-501. doi: 10.1016/j.fm.2008.01.003. Epub 2008 Jan 29.

PMID:
18355674

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