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There are 40011 results for: content related to: Sequence-based analysis of the microbial composition of water kefir from multiple sources

  1. The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

    Journal of Applied Microbiology

    Volume 122, Issue 3, March 2017, Pages: 719–732, D. Laureys and L. De Vuyst

    Version of Record online : 15 FEB 2017, DOI: 10.1111/jam.13370

  2. Detection and Enumeration of Lactic Acid Bacteria, Acetic Acid Bacteria and Yeast in Kefir Grain and Milk Using Quantitative Real-Time PCR

    Journal of Food Safety

    Volume 35, Issue 1, February 2015, Pages: 102–107, Dong-Hyeon Kim, Jung-Whan Chon, Hyunsook Kim, Hong-Seok Kim, Dasom Choi, Dae-Geun Hwang and Kun-Ho Seo

    Version of Record online : 7 NOV 2014, DOI: 10.1111/jfs.12153

  3. Influence of adjunct cultures on angiotensin-converting enzyme (ACE)-inhibitory activity, organic acid content and peptide profile of kefir

    International Journal of Dairy Technology

    Tuba Şanli, Havva Ceren Akal, Atila Yetişemiyen and Ali Adnan Hayaloglu

    Version of Record online : 29 NOV 2016, DOI: 10.1111/1471-0307.12346

  4. Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1421–1430, Hasan Temiz and Gizem Kezer

    Version of Record online : 23 SEP 2014, DOI: 10.1111/jfpp.12361

  5. Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture-Dependent and Culture-Independent Methods

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: M276–M283, Zülal Kesmen and Nazife Kacmaz

    Version of Record online : 9 MAY 2011, DOI: 10.1111/j.1750-3841.2011.02191.x

  6. You have free access to this content
    High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain

    FEMS Microbiology Letters

    Volume 320, Issue 1, July 2011, Pages: 56–62, Alleson Dobson, Orla O'Sullivan, Paul D. Cotter, Paul Ross and Colin Hill

    Version of Record online : 13 MAY 2011, DOI: 10.1111/j.1574-6968.2011.02290.x

  7. A modelling study on kefir grain biomass growth: Influence of various minerals

    International Journal of Dairy Technology

    Volume 64, Issue 3, August 2011, Pages: 402–407, ELÇIN DEMIRHAN, DILEK KILIÇ APAR, GIZEM PAYER and BELMA ÖZBEK

    Version of Record online : 19 MAY 2011, DOI: 10.1111/j.1471-0307.2011.00696.x

  8. Comparison of free amino acids and volatile components in three fermented milks

    International Journal of Dairy Technology


    Version of Record online : 14 JUN 2012, DOI: 10.1111/j.1471-0307.2012.00855.x


    Journal of Texture Studies

    Volume 43, Issue 4, August 2012, Pages: 299–308, TAXIARHOULA I. MAGRA, KLIO D. ANTONIOU and EVDOXIOS I. PSOMAS

    Version of Record online : 28 MAY 2012, DOI: 10.1111/j.1745-4603.2011.00343.x

  10. Thermal conductivity measurement of biological materials: a case study in moderate ambient temperatures

    Asia-Pacific Journal of Chemical Engineering

    Volume 12, Issue 3, May/June 2017, Pages: 432–439, Marek Markowski, Ewa Ropelewska and Piotr Kołakowski

    Version of Record online : 6 APR 2017, DOI: 10.1002/apj.2086

  11. You have free access to this content
    Comparative phylobiomic analysis of the bacterial community of water kefir by 16S rRNA gene amplicon sequencing and ARDRA analysis

    Journal of Applied Microbiology

    Volume 114, Issue 4, April 2013, Pages: 1082–1091, A. Gulitz, J. Stadie, M.A. Ehrmann, W. Ludwig and R.F. Vogel

    Version of Record online : 29 JAN 2013, DOI: 10.1111/jam.12124

  12. Isolation and molecular identification of yeasts in Greek kefir

    International Journal of Dairy Technology

    Volume 70, Issue 2, May 2017, Pages: 261–268, Mary S Kalamaki and Apostolos S Angelidis

    Version of Record online : 12 OCT 2016, DOI: 10.1111/1471-0307.12329

  13. You have free access to this content
    Whey-cheese production using freeze-dried kefir culture as a starter

    Journal of Applied Microbiology

    Volume 103, Issue 4, October 2007, Pages: 1170–1183, D. Dimitrellou, Y. Kourkoutas, I.M. Banat, R. Marchant and A.A. Koutinas

    Version of Record online : 13 APR 2007, DOI: 10.1111/j.1365-2672.2007.03337.x

  14. Effect of natural starter culture activity on ethanol content in fermented dairy products

    International Journal of Dairy Technology

    Volume 63, Issue 1, February 2010, Pages: 113–118, KATJA ZAJŠEK and ANDREJA GORŠEK

    Version of Record online : 11 DEC 2009, DOI: 10.1111/j.1471-0307.2009.00549.x

  15. The quality of plain and supplemented kefir from goat's and cow's milk

    International Journal of Dairy Technology

    Volume 59, Issue 1, February 2006, Pages: 40–46, LJUBICA TRATNIK, RAJKA BOŽANIĆ, ZORAN HERCEG and IDA DRGALIĆ

    Version of Record online : 19 JAN 2006, DOI: 10.1111/j.1471-0307.2006.00236.x

  16. Production of Kefir, Koumiss and other Related Products

    Fermented Milks

    M. Wszolek, B. Kupiec-Teahan, H. Skov Guldager, A. Y. Tamime, Pages: 174–216, 2007

    Published Online : 26 NOV 2007, DOI: 10.1002/9780470995501.ch8

  17. The effect of isomaltooligosaccharide as a fat replacer on the quality of nonfat kefir manufacture

    International Journal of Dairy Technology

    Volume 70, Issue 3, August 2017, Pages: 407–414, Jun Mei, Fei Feng and Yunfei Li

    Version of Record online : 15 NOV 2016, DOI: 10.1111/1471-0307.12363

  18. The Antiallergic Effect of Kefir Lactobacilli

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: H244–H253, Wei-Sheng Hong, Yen-Po Chen and Ming-Ju Chen

    Version of Record online : 20 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01787.x

  19. Restoration of kefir grains subjected to different treatments

    International Journal of Dairy Technology

    Volume 65, Issue 1, February 2012, Pages: 140–145, PIOTR KOŁAKOWSKI and MAGDALENA OZIMKIEWICZ

    Version of Record online : 17 NOV 2011, DOI: 10.1111/j.1471-0307.2011.00746.x

  20. Effect of fat replacers on kefir quality

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 4, 15 March 2010, Pages: 543–548, Bilge Ertekin and Zeynep B Guzel-Seydim

    Version of Record online : 18 DEC 2009, DOI: 10.1002/jsfa.3855