The consumption of fermented foods posing health-promoting attributes is a rising global
trend. In this manner, fermented dairy products represent a significant subcategory of …

Considering harmful effects of the environmental pollution and increased concerns about
the synthetic polymers, kefiran has been introduced as a biodegradable polymer due to its …

The natural starter for kefir production is kefir grains, which house many yeast and bacterial
species in a polysaccharide matrix, called kefiran. Kefiran has many beneficial properties …

Concerns about plastic pollution have driven research into novel bio-derived and
biodegradable polymers with improved properties. Among the various classes of …

Kefir is produced through the fermentation of milk using kefir grain as a starter culture. Kefir
grains include heterogeneous microorganisms embedded in a polysaccharide matrix called …

Kefiran is an exopolysaccharide produced by the microflora of kefir grains used to produce
the fermented milk beverage kefir. The health-promoting and physicochemical properties of …

Kefiran, which was isolated from kefir grains, was used for the fabrication of cryogel-films in
the presence of plasticizers, such as glycerol and sorbitol. Varying concentration ratios of the …

Kefiran, a high-molecular weight exopolysaccharide produced by microorganisms present in
the kefir grains or in the fermented milk prepared with them, has displayed an increased …

For centuries, Greek traditional foods have been consumed as a part of the Mediterranean
diet. As time passed by, traditional fermented foods have evolved with regard to the local …

Antonia Terpou and Ioanna Mantzourani Chapter Authors: Antonia Terpou (https://orcid.
org/0000-0002-9956-5727" xmlns: xlink=" https://www. w3. org/1999/xlink"> https://orcid …