Relevant bibliographies by topics / Kefir yeast isolates

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Kefir yeast isolates'

Author: Grafiati
Published: 10 January 2023
Last updated: 28 January 2023

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Journal articles on the topic "Kefir yeast isolates"

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Adriansyah, Putri Nabila Adinda, Winiati Pudji Rahayu, Harsi Dewantari Kusumaningrum, and Osamu Kawamura. "Aflatoxin M1 reduction by microorganisms isolated from kefir grains." International Food Research Journal 29, no. 1 (2022): 78–85. http://dx.doi.org/10.47836/ifrj.29.1.09.

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Aflatoxin M1 (AFM1) is a mycotoxin that often contaminates milk. Like other mycotoxins, it is thermostable and potentially carcinogenic. The present work was carried out to evaluate the ability of microorganisms isolated from Indonesian kefir grains to reduce AFM1 in contaminated phosphate buffer saline (PBS). Fourteen isolates of lactic acid bacteria, both aerobic (LAE) and anaerobic (LAN), and nine isolates of yeast (YEA) were used. The significantly highest AFM1 reduction percentage was shown by the isolate LAE7 (29.3 ± 0.6%) after 4 h incubation. DNA sequencing of LAE7 and YEA2 isolates sh
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KIM, DONG-HYEON, JUNG-WHAN CHON, IL-BYEONG KANG, et al. "Growth Inhibition of Cronobacter sakazakii in Experimentally Contaminated Powdered Infant Formula by Kefir Supernatant." Journal of Food Protection 78, no. 9 (2015): 1651–55. http://dx.doi.org/10.4315/0362-028x.jfp-15-119.

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Kefir is a type of fermented milk containing lactic and acetic acid bacteria and yeast. In this study, we evaluated the antimicrobial activity of kefir supernatant against Cronobacter sakazakii in powdered infant formula (PIF). In a spot-on-lawn test, the growth of 20 C. sakazakii strains, including 10 clinical and 10 food isolates, was completely inhibited in the presence of kefir supernatant. Significant differences in the diameters of inhibition zones were observed upon treatment with kefir compared with the results for Lactobacillus kefiri and Candida kefyr culture supernatants or solution
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Kurniawati, Murni, Nurliyani Nurliyani, Wiratni Budhijanto, and Widodo Widodo. "Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol." Fermentation 8, no. 4 (2022): 183. http://dx.doi.org/10.3390/fermentation8040183.

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Kefir is traditionally produced by fermenting cow’s milk using kefir grains as a starter culture. As the viability of microbes within kefir grains is limited and preparing the grains for kefir fermentation is laborious, here, a single starter that ferments lactose and produces ethanol is developed. For this purpose, it is important to isolate yeasts that can ferment lactose and subsequently produce alcohol. This study aimed to isolate and identify yeasts from kefir and characterise their ability as single starters to produce kefir. Based on morphological and physiological evaluations, 15 presu
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Syrokou, Maria K., Marina Papadelli, Ioanna Ntaikou, Spiros Paramithiotis, and Eleftherios H. Drosinos. "Sugary Kefir: Microbial Identification and Biotechnological Properties." Beverages 5, no. 4 (2019): 61. http://dx.doi.org/10.3390/beverages5040061.

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Background: The aim of the present study was to assess the microecosystem composition of three different fruit kefir grains used for the fermentation of apple juice (NAJ), cherry juice (SCN), and a solution of sugary water, enriched with plums (BSS). Methods: Yeast and bacterial populations were enumerated using classical microbiological techniques, clustered by RAPD-PCR genotyping, and identified by sequencing of the D1/D2 region of 26S-rRNA gene and the V1-V3 region of 16S-rRNA gene, respectively. The caseinolytic/lipolytic activities and the production of antimicrobial compounds were assess
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Krivorutchenko, Yu, M. Kirsanova, O. Postnikova, I. Andronovskaja, and E. Sheiko. "Multidrug resistance to fluconazole, amphotericin B and antiseptic miramistin in Candida spp. isolated from patients with various pathology in region of Crimea." Immunopathology, Allergology, Infectology 2021, no. 3 (2021): 79–85. http://dx.doi.org/10.14427/jipai.2021.3.79.

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To overcome spreading of multidrug resistance to antimycotics in yeast fungi using combination therapy, it is necessary to monitor the sensitivity of clinical fungal isolates to antifungal drugs and antiseptics. The aim of this work was to study multidrug resistance to fluconazole (FLU), amphotericin B (AMB) and antiseptic miramistin (MST) in Candida fungi isolated from patients with various pathologies in Crimea in 2010-2016. Material and methods. The sensitivity of 25 clinical isolates of fungi species C. albicans, C. dubliniensis, C. parapsilosis, C. lusitaniae, C. tropicalis, C. famata, C.
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Talib, Mohamad, Yeap, et al. "Isolation and Characterization of Lactobacillus spp. from Kefir Samples in Malaysia." Molecules 24, no. 14 (2019): 2606. http://dx.doi.org/10.3390/molecules24142606.

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Kefir is a homemade, natural fermented product comprised of a probiotic bacteria and yeast complex. Kefir consumption has been associated with many advantageous properties to general health, including as an antioxidative, anti-obesity, anti-inflammatory, anti-microbial, and anti-tumor moiety. This beverage is commonly found and consumed by people in the United States of America, China, France, Brazil, and Japan. Recently, the consumption of kefir has been popularized in other countries including Malaysia. The microflora in kefir from different countries differs due to variations in culture con
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Gientka, Iwona, Marek Kieliszek, Karolina Jermacz, and Stanisław Błażejak. "Identification and Characterization of Oleaginous Yeast Isolated from Kefir and Its Ability to Accumulate Intracellular Fats in Deproteinated Potato Wastewater with Different Carbon Sources." BioMed Research International 2017 (2017): 1–19. http://dx.doi.org/10.1155/2017/6061042.

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The search for efficient oleaginous microorganisms, which can be an alternative to fossil fuels and biofuels obtained from oilseed crops, has been going on for many years. The suitability of microorganisms in this regard is determined by their ability to biosynthesize lipids with preferred fatty acid profile along with the concurrent utilization of energy-rich industrial waste. In this study, we isolated, characterized, and identified kefir yeast strains using molecular biology techniques. The yeast isolates identified wereCandida inconspicua,Debaryomyces hansenii,Kluyveromyces marxianus,Kazac
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Fan, Ding, Anna A. Krasilnikova, Lidiya G. Stoyanova, and Alexander I. Netrusov. "PRIMARY IDENTIFICATION OF THE MICROBIOME OF KEFIR GRAINS FROM DIFFERENT TERRITORIAL ZONES AND THEIR FILM-FORMING ABILITY." Problems of veterinary sanitation, hygiene and ecology 2, no. 42 (2022): 160–69. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202202003.

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From samples of kefir grains (KG) of home-made kefirs from different traditional territorial zones of their production and use: the Caucasus (North Ossetia), China (Tibet) and Russia (Moscow region), 2 species of lactobacilli were isolated and identified: Lactobacillus kefiri and L.casei, 3 yeast species Pichia fermentans (from Moscow), Yarrowia lipolytica and Pichia fermentans (from Tibet), Galactomyces candidus (from North Ossetia). The ability of the studied cultures to form biofilms was shown, which is an important indicator for the creation of sustainable probiotic microbial communities a
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Gamba, Raúl Ricardo, Shihori Yamamoto, Mahmoud Abdel-Hamid, et al. "Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk." International Journal of Microbiology 2020 (May 12, 2020): 1–11. http://dx.doi.org/10.1155/2020/7019286.

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Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36.20 mg 100 mL−1 for cow’s milk and soy milk kefir, respectively. Glutamic acid was majority in both, suggesting that microbial proteolysis leads to an increase in free amino acids including glutamic acid. 108–109 CFU mL−1 LAB, 106–107 CFU mL−1 AAB, and 106–107 CFU mL−1 yeasts were counted in cow’s mi
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RAJKOWSKA, KATARZYNA, and ALINA KUNICKA-STYCZYŃSKA. "Probiotic Properties of Yeasts Isolated from Chicken Feces and Kefirs." Polish Journal of Microbiology 59, no. 4 (2010): 257–63. http://dx.doi.org/10.33073/pjm-2010-039.

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The probiotic potential of 3 yeasts strains of Saccharomyces cerevisiae isolated from kefirs and feces was investigated and compared with 3 isolates from medicines and 2 collection strains (ATCC) of Saccharomyces cerevisiae var. boulardii. Genetic identification of yeasts based on karyotypes indicated their affiliation to Saccharomyces spp. although chromosomal polymorphism was observed. Concerning probiotic characteristics survival in simulated gastric and intestinal environment were examined. The survival of all tested yeasts in medium of pH 2.5 was comparable and equaled 86.8-97.1% after 8
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Dissertations / Theses on the topic "Kefir yeast isolates"

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Gut, Abraham Majak. "Anti-Salmonella Properties of Kefir and Kefir Yeast Isolates: Potential Application in Infection Control and Prevention." Thesis, 2022. https://vuir.vu.edu.au/43476/.

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The rise of antibiotic resistance has increased the need for alternative ways of controlling and preventing enteric bacterial infections. Various probiotic bacteria have been used in animals and humans prophylactically and therapeutically. Kefir is an acidic and low alcoholic beverage produced by fermentation of milk, fruit juice, or sugary water with kefir grains and its consumption is associated with prophylactic and therapeutic properties conferred by probiotics components. There is scarce research conducted on kefir and kefir yeast isolates despite claimed potential preventative and
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Liou, Je-Ruei, and 劉嚞睿. "Identification and characteristics of lactic acid bacteria and yeasts isolated from kefir starters." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/11744303020840284922.

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碩士<br>國立臺灣大學<br>畜產學系<br>85<br>This study was conducted to investigate the isolation, identification and characteristics of lactic acid bacteria and yeasts in kefir starters. The kefir starters were obtained from Xien-zhu and Taipei region in Taiwan. counts of lactic acid bacteria in kefir form Xien-zhu and Taipei were 8.6±0.1log CFU/ml and 8.9±0.1 log CFU/ml, respectively. Counts of yeast in these two kinds of kefir were 6.9±0.1 log CFU/ml and 5.2±0.1 log CFU/ml, respectively. Kefir f
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Book chapters on the topic "Kefir yeast isolates"

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Akal, H. Ceren, Şebnem Öztürkoğlu Budak, and Atila Yetisemiyen. "Potential Probiotic Microorganisms in Kefir." In Microbial Cultures and Enzymes in Dairy Technology. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch015.

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Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of microbial balance immune system and oral health, provision of cholesterol-lowering effect, and antimicrobial activity against a wide variety of bacteria and some fungi. Kefir microbiota contains active living microorganisms. Many researches were carried out that potential probiotic bacteria such as Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus kefir, Lactobacillus kefiranofaciens, Leuconostoc mesenteroides, or yeasts like microorganisms such as Saccharomyces cerevisiae, Kluyveromyces lactis, and Kluyveromyces marxianus were isolated from kefir grains. This chapter presents the data both on the probiotic bacteria isolated from kefir grains or kefir and the probiotic properties of kefir produced with these microorganisms.
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