265 related articles for article (PubMed ID: 27930854)
1. The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process.
Laureys D; De Vuyst L
J Appl Microbiol; 2017 Mar; 122(3):719-732. PubMed ID: 27930854
[TBL] [Abstract][Full Text] [Related]
2. Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process.
Laureys D; Van Jean A; Dumont J; De Vuyst L
Appl Microbiol Biotechnol; 2017 Apr; 101(7):2811-2819. PubMed ID: 28070662
[TBL] [Abstract][Full Text] [Related]
3. The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation.
Laureys D; Aerts M; Vandamme P; De Vuyst L
Front Microbiol; 2019; 10():2876. PubMed ID: 31921054
[TBL] [Abstract][Full Text] [Related]
4. The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process.
Laureys D; Leroy F; Hauffman T; Raes M; Aerts M; Vandamme P; De Vuyst L
Front Microbiol; 2021; 12():628599. PubMed ID: 33643256
[TBL] [Abstract][Full Text] [Related]
5. Oxygen and diverse nutrients influence the water kefir fermentation process.
Laureys D; Aerts M; Vandamme P; De Vuyst L
Food Microbiol; 2018 Aug; 73():351-361. PubMed ID: 29526223
[TBL] [Abstract][Full Text] [Related]
6. Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation.
Laureys D; De Vuyst L
Appl Environ Microbiol; 2014 Apr; 80(8):2564-72. PubMed ID: 24532061
[TBL] [Abstract][Full Text] [Related]
7. Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel
Verce M; De Vuyst L; Weckx S
Front Microbiol; 2019; 10():479. PubMed ID: 30918501
[TBL] [Abstract][Full Text] [Related]
8. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures.
Zanirati DF; Abatemarco M; Sandes SHC; Nicoli JR; Nunes ÁC; Neumann E
Anaerobe; 2015 Apr; 32():70-76. PubMed ID: 25542841
[TBL] [Abstract][Full Text] [Related]
9. Metabolic activity and symbiotic interactions of lactic acid bacteria and yeasts isolated from water kefir.
Stadie J; Gulitz A; Ehrmann MA; Vogel RF
Food Microbiol; 2013 Sep; 35(2):92-8. PubMed ID: 23664259
[TBL] [Abstract][Full Text] [Related]
10. Kefir micro-organisms: their role in grain assembly and health properties of fermented milk.
Bengoa AA; Iraporda C; Garrote GL; Abraham AG
J Appl Microbiol; 2019 Mar; 126(3):686-700. PubMed ID: 30218595
[TBL] [Abstract][Full Text] [Related]
11. An update on water kefir: Microbiology, composition and production.
Lynch KM; Wilkinson S; Daenen L; Arendt EK
Int J Food Microbiol; 2021 May; 345():109128. PubMed ID: 33751986
[TBL] [Abstract][Full Text] [Related]
12. Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis.
Viana RO; Magalhães-Guedes KT; Braga RA; Dias DR; Schwan RF
Braz J Microbiol; 2017; 48(3):592-601. PubMed ID: 28283415
[TBL] [Abstract][Full Text] [Related]
13. Lactic acid bacteria and yeasts in kefir grains and kefir made from them.
Simova E; Beshkova D; Angelov A; Hristozova Ts; Frengova G; Spasov Z
J Ind Microbiol Biotechnol; 2002 Jan; 28(1):1-6. PubMed ID: 11938463
[TBL] [Abstract][Full Text] [Related]
14. Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae.
Xu D; Behr J; Geißler AJ; Bechtner J; Ludwig C; Vogel RF
Int J Food Microbiol; 2019 Apr; 294():18-26. PubMed ID: 30711889
[TBL] [Abstract][Full Text] [Related]
15. Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison.
Gökırmaklı Ç; Güzel-Seydim ZB
J Appl Microbiol; 2022 Jun; 132(6):4349-4358. PubMed ID: 35301787
[TBL] [Abstract][Full Text] [Related]
16. Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process.
Laureys D; Leroy F; Vandamme P; De Vuyst L
Front Microbiol; 2022; 13():871550. PubMed ID: 35602025
[TBL] [Abstract][Full Text] [Related]
17. The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains.
Wang L; Zhong H; Liu K; Guo A; Qi X; Cai M
Food Sci Technol Int; 2016 Oct; 22(7):598-608. PubMed ID: 26924844
[TBL] [Abstract][Full Text] [Related]
18. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
Simova E; Simov Z; Beshkova D; Frengova G; Dimitrov Z; Spasov Z
Int J Food Microbiol; 2006 Mar; 107(2):112-23. PubMed ID: 16297479
[TBL] [Abstract][Full Text] [Related]
19. Short communication: Physicochemical features and microbial community of milk kefir using a potential probiotic Saccharomyces cerevisiae KU200284.
Hong JY; Lee NK; Yi SH; Hong SP; Paik HD
J Dairy Sci; 2019 Dec; 102(12):10845-10849. PubMed ID: 31629522
[TBL] [Abstract][Full Text] [Related]
20. 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; 157(1):73-81. PubMed ID: 22578996
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]