Background Milk kefir (MK) and water kefir (WK) are traditionally produced from different
unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir …

In recent years, there has been a strong focus on beneficial foods with probiotic
microorganisms and functional organic substances. In this context, there is an increasing …

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 …

Kefir grains are a unique symbiotic association of different microrganisms, mainly lactic acid
bacteria, yeasts and occasionally acetic acid bacteria, cohabiting in a natural …

Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known
traditional Turkish fermented non-alcoholic beverages. The first three are obtained from …

Fermented foods and beverages, whether of plant or animal origin, play an important role in
the diet of people in many parts of the world. Fermented foods not only provide important …

Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The
microorganisms associated with Brazilian kefir were investigated using a combination of …

The microflora of Tibetan kefir grains was investigated by culture-independent methods.
Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria …

Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and
yeasts to milk. The composition of kefir varies according to factors such as milk type and the …

Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the
“kefir grain” on the carbohydrates in the milk. Containing many bacterial species already …