All Stories

  1. Comparative metatranscriptome analysis of Brazilian milk and water kefir beverages
  2. Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products
  3. Unraveling molecular interactions in whey protein-kefiran composite films to understand their physicochemical and mechanical properties
  4. β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activity
  5. Acerca del uso del término “sinbióticos” en lengua española
  6. Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed
  7. Changes in lifestyle behaviors during COVID-19 isolation in Argentina: A cross-sectional study
  8. Physicochemical and functional characterisation of a food ingredient based on okara containing probiotics
  9. Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage
  10. Inulin addition improved probiotic survival in soy-based fermented beverage
  11. Inulin from Jerusalem artichoke (Helianthus tuberosus L.): From its biosynthesis to its application as bioactive ingredient
  12. Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing Strains
  13. Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders
  14. Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties
  15. Modulatory properties of Lactobacillus paracasei fermented milks on gastric inflammatory conditions
  16. Exopolysaccharides From Lactobacillus paracasei Isolated From Kefir as Potential Bioactive Compounds for Microbiota Modulation
  17. Kefiran fermentation by human faecal microbiota: Organic acids production and in vitro biological activity
  18. Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin
  19. Prebiotic emulsions stabilised by whey protein and kefiran
  20. “Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir”
  21. Influence of inulin rich carbohydrates from Jerusalem artichoke (Helianthus tuberosus L.) tubers on probiotic properties of Lactobacillus strains
  22. Whey protein-kefiran films as driver of probiotics to the gut
  23. Kefir micro-organisms: their role in grain assembly and health properties of fermented milk
  24. Impact of growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus paracasei strains isolated from kefir grains
  25. Simulated gastrointestinal conditions increase adhesion ability of Lactobacillus paracasei strains isolated from kefir to Caco-2 cells and mucin
  26. Biological activity of the non-microbial fraction of kefir: antagonism against intestinal pathogens
  27. Lactobacillus plantarum CIDCA 8327: An α-glucan producing-strain isolated from kefir grains
  28. Calcium-inulin wheat bread: prebiotic effect and bone mineralisation in growing rats
  29. Local Treatment with Lactate Prevents Intestinal Inflammation in the TNBS-Induced Colitis Model
  30. Shear and extensional properties of kefiran
  31. SelectedLactobacillusstrains isolated from sugary and milk kefir reduceSalmonellainfection of epithelial cellsin vitro
  32. Oral administration of kefiran exerts a bifidogenic effect on BALB/c mice intestinal microbiota
  33. Kefir-isolated bacteria and yeasts inhibit Shigella flexneri invasion and modulate pro-inflammatory response on intestinal epithelial cells
  34. Edible kefiran films as vehicle for probiotic microorganisms
  35. Lactate and short chain fatty acids produced by microbial fermentation downregulate proinflammatory responses in intestinal epithelial cells and myeloid cells
  36. Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks
  37. Is lactate an undervalued functional component of fermented food products?
  38. Gelling ability of kefiran in the presence of sucrose and fructose and physicochemical characterization of the resulting cryogels
  39. The role of lactate on the immunomodulatory properties of the nonbacterial fraction of kefir
  40. Cheese whey fermented with kefir micro‐organisms: Antagonism againstSalmonellaand immunomodulatory capacity
  41. Fermented whey as poultry feed additive to prevent fungal contamination
  42. Fermented milk obtained with kefir grains as an ingredient in breadmaking
  43. Application of culture-dependent and culture-independent methods for the identification of Lactobacillus kefiranofaciens in microbial consortia present in kefir grains
  44. Lactobacillus plantarum isolated from kefir: Protection of cultured Hep-2 cells against Shigella invasion
  45. Lactobacillus plantarum isolated from kefir protects vero cells from cytotoxicity by type-II shiga toxin from Escherichia coli O157:H7
  46. Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation
  47. Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir
  48. Kefiran films plasticized with sugars and polyols: water vapor barrier and mechanical properties in relation to their microstructure analyzed by ATR/FT-IR spectroscopy
  49. Oral Administration of Kefiran Induces Changes in the Balance of Immune Cells in a Murine Model
  50. Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties
  51. Inhibitory Activity of Cheese Whey Fermented with Kefir Grains
  52. Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions
  53. Exopolysaccharides produced by Lactobacillus and Bifidobacterium strains abrogate in vitro the cytotoxic effect of bacterial toxins on eukaryotic cells
  54. Preservation of probiotic strains isolated from kefir by spray drying
  55. Kefiran protects Caco-2 cells from cytopathic effects induced by Bacillus cereus infection
  56. Films based on kefiran, an exopolysaccharide obtained from kefir grain: Development and characterization
  57. Heterogeneity of S-layer proteins from aggregating and non-aggregating Lactobacillus kefir strains
  58. Interaction between Lactobacillus kefir and Saccharomyces lipolytica isolated from kefir grains: evidence for lectin-like activity of bacterial surface proteins
  59. Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain
  60. Characterization of homofermentative lactobacilli isolated from kefir grains: potential use as probiotic
  61. Kefiran antagonizes cytopathic effects of Bacillus cereus extracellular factors
  62. Inhibition of Bacillus cereus in Milk Fermented with Kefir Grains
  63. Protective action of Lactobacillus kefir carrying S-layer protein against Salmonella enterica serovar Enteritidis
  64. Rapid discrimination of lactobacilli isolated from kefir grains by FT-IR spectroscopy
  65. Kefiran improves rheological properties of glucono-δ-lactone induced skim milk gels
  66. Development of an immunochemical method to detectLactobacillus kefir
  67. Lactobacilli isolated from kefir grains: evidence of the presence of S-layer proteins
  68. Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey
  69. Chemical and microbiological characterisation of kefir grains
  70. Polysaccharide production by kefir grains during whey fermentation
  71. Inhibitory Power of Kefir: The Role of Organic Acids
  72. Technological Properties of Milks Fermented with Thermophilic Lactic Acid Bacteria at Suboptimal Temperature
  73. Application of Polyacrylamide Gel Electrophoresis and Capillary Gel Electrophoresis to the Analysis of Lactobacillus delbrueckii Whole-Cell Proteins
  74. Characterization of kefir grains grown in cows' milk and in soya milk
  75. Characteristics of kefir prepared with different grain∶milk ratios
  76. Preservation of Kefir Grains, a Comparative Study
  77. Proteolytic Activity of Lactobacillus bulgaricus Grown in Milk
  78. Effect of calcium on the cryopreservation of Lactobacillus bulgaricus in different freezing media
  79. Trehalose, a cryoprotectant for Lactobacillus bulgaricus