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 known for their probiotic properties, it has long been popular in Eastern Europe for its purported health benefits, where it is routinely administered to patients in hospitals and recommended for infants and the infirm. It is beginning to gain a foothold in the USA as a healthy probiotic beverage, mostly as an artisanal beverage, home fermented from shared grains, but also recently as a commercial product commanding shelf space in retail establishments. This is similar to the status of yogurts in the 1970s when yogurt was the new healthy product. Scientific studies into these reported benefits are being conducted into these health benefits, many with promising results, though not all of the studies have been conclusive. Our review provides an overview of kefir's structure, microbial profile, production, and probiotic properties. Our review also discusses alternative uses of kefir, kefir grains, and kefiran (the soluble polysaccharide produced by the organisms in kefir grains). Their utility in wound therapy, food additives, leavening agents, and other non-beverage uses is being studied with promising results.

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Multivalent cations have been known to be important components of activated sludge floc structure due to their bridging ability of the negatively charged sites on the biopolymer network. Recently in batch systems it was found that excess concentration of monovalent cations led to the deterioration in settleability, dewaterability of sludges and effluent quality of the system. In this study, effect of influent monovalent cations (potassium and sodium) on activated sludge floc structure was investigated in semi-continuous reactors. Results revealed that the increase in concentration of both ions correlated to the general increase in total EPS concentration. The zeta potential values were affected by the cation type and dose in such a way that sludge from sodium reactors had always higher zeta potential values (higher negative charge) than the sludges from potassium reactors. Flocs from sodium reactors were more fragile and weak and the capillary suction time values of these sludges were higher compared to those from potassium reactors. The findings of this research conclude that the floc structure is significantly weakened with the increase of monovalent cations. Even though EPS is produced, it is unable to bind the floc components together. With this, the physical properties of sludge deteriorate for both cations.

Gamma irradiation sensitivity of a strain of Listeria monocytogenes was determined in trypticase soy broth supplemented with yeast extract (TSB-YE), in a slurry of chicken breast meat and in raw ground beef. D10 values in these different media were 0.364, 0.599, and 0.699 kGy, respectively. This organism appeared most sensitive in TSB-YE, more resistant in minced fresh chicken breast meat, and most resistant in fresh minced beef. It was found that irradiation at 2.5 kGy prior to refrigeration is an efficient way for the preservation of meat products contaminated at 10(3) to 10(4) per gram initial load of L. monocytogenes for about 7 d. However, with this initial load, the injured cells might repair themselves and cause a health hazard during storage at 4 C in the presence of air after 7 d.

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