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| NOGUEIRA,Lara Kozlowski; AGUIAR-OLIVEIRA,Elizama; KAMIMURA,Eliana Setsuko; MALDONADO,Rafael Resende. |
| ABSTRACT Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oleracea) berry pulp fermented by two different kefir cultures: one specific for milk and one specific for sugared water, adapted to milk. Based on the fermentation yield, pH and sensory analysis, the culture adapted to milk obtained the best results in a composition (g 100 g-1) of 70 of whole milk and 30 of açaí berry pulp, at room temperature (~25°C), without agitation and fermented for 24 h. The results obtained by this formulation were an increase of 12% in the kefir biomass, 93% of fermentation yield, pH 5.10 and overall sensory acceptance... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Euterpe oleracea; Kefir; Milk; Fermentation; Sensorial acceptance.. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672016000400417 |
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| Santos,João Paulo Victorino; Araújo,Tatiane Ferreira; Ferreira,Célia Lúcia de Luces Fortes; Goulart,Simone Machado. |
| In this study, the potential of kefir grains, obtained from three different towns/cities in the Southeast Region of Brazil to inhibit the growth of the five pathogenic microorganisms was evaluated. The samples showed the growth inhibition from 42.80-69.15 for Staphylococcus aureus ATCC 6538, 30.73-59.89 for Escherichia coli ATCC 11229, 44.99-73.05 for Salmonela typhi ATCC 6539, 41.45-54.18 for Listeria monocytogenes ATCC 15313 and 70.38-86.80 for Bacillus cereus RIBO 1222-173-S4. These results indicated that the kefir grains evaluated had antagonistic activity toward the different pathogens tested. The ability to inhibit, although differently depending on the regional microbiota, indicated a potential for their use as a functional food. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Kefir; Antagonism; Inhibitors; Functional foods. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500014 |
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| Kaskatepe,Banu; Yildiz,Sulhiye; Gumustas,Mehmet; Ozkan,Sibel A.. |
| The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 9027 strain, which is known as rhamnolipid producer, was included in the study. Initially, rhamnolipid production by the strains was determined in Mineral Salt Medium (MSM) and then in media prepared by using kefir and fish meal. The obtained rhamnolipids were purified and quantified according to Dubois et al. (1956). The quantity of rhamnolipids of ATCC, H1 and SY1... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biosurfactant; Pseudomonas aeruginosa; Rhamnolipid; Kefir; Fish meal. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000300855 |
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| Leite,Analy Machado de Oliveira; Miguel,Marco Antonio Lemos; Peixoto,Raquel Silva; Rosado,Alexandre Soares; Silva,Joab Trajano; Paschoalin,Vania Margaret Flosi. |
| Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Probiotic; Microbial diversity; Kefir grains; Fermented milk; Kefir. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200001 |
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| Stülp,Marcibela; Gnas,Bruna Barbara Bucalão; Clemente,Edmar. |
| Lengthening the post-harvest life of fruits from temperate climates is one of the greatest challenges of modern agriculture, which aims at diminishing the losses and increasing the offer period of the product in national and international market. The use of eatable pellicles has been explored to cover fruits, since its usage represents an economical advantage, due to its low price and reduction of post-harvest losses. Thus, the aim of this work was to evaluate the quality of blueberry, cultivar Florida M, produced in an organic production system and covered with eatable covering based on kefir grains associated with different storage temperatures. Thus, it was observed that the most efficient treatment to reduce blueberry post-harvest loss was the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Post-harvest; Blueberry; Kefir. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000400006 |
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