A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

Altay, Filiz; Karbancıoğlu-Güler, Funda; Daşkaya-Dikmen, Ceren; Heperkan, Dilek

doi:10.1016/j.ijfoodmicro.2013.06.016

Cited by 227 publications

(172 citation statements)

References 70 publications

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“…Regarding kefir production, the activity of the microbial populations are affected by the quality of kefir grains, the ratio between grains and substrate, duration and temperature of incubation, sanitation conditions and storage (Güzel-Seydim et al, 2011;Altay et al, 2013). Moreover, several interactions can determine an increase or, on the contrary, a decrease of the number of kefir microorganisms (Sieuwerts et al, 2008;Nambou et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

et al. 2016

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Section: Discussionmentioning

confidence: 99%

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

et al. 2016

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“…Putrescine, cadaverine and spermidine were determined in all samples while tyramine was found to be an abundant biogenic amine (Altay et al, 2013).…”

Section: Nutritional Characteristicsmentioning

confidence: 96%

“…The type and volume of milk affect its sensory, chemical and textural properties (Altay, Karbancıoglu-Güler, Daskaya-Dikmen, & Heperkan, 2013). In addition, the composition of its grains and cultures and the production process influence its properties (Otles & Cagindi, 2003).…”

Section: Chemical Compositionmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

117

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Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir's distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan.Keywords: kefir; composition; nutrition; fermented milk product; microbiological properties El kéfir, una leche fermentada ligeramente agria se produce añadiendo bacterias ácido-lácticas (BAL) y levadura a la leche. La composición del kéfir cambia según los diferentes factores como: el tipo de leche, la composición microbiológica de los gránulos de kéfir y su cultivo. El kéfir posee un sabor distintivo gracias a la combinación de ácidos lácticos, etanol, dióxido de carbono y otros aditivos, como el acetaldehído y la acetoína. Los microorganismos en el kéfir producen vitaminas, crean degradación proteínica y provocan hidrólisis de lactosa. Por ese motivo, el kéfir se ha convertido en un alimento muy nutritivo y digestivo. La composición microbiológica del kéfir ha sido investigada utilizando varios enfoques microbiológicos y moleculares. La composición microbiológica y química del kéfir indica que se trata de un alimento probiótico muy complejo. Los Lactobacillus generalmente son conocidos como microorganismos dominantes en el kéfir. El consumo de kéfir está creciendo en algunas partes del mundo como en Asia, Europa, Norteamérica y Japón.

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“…Kefir is a fermented milk drink that originated in the north Caucasus Mountains made with kefir "grains", a yeast/bacterial fermentation starter.It is prepared by inoculating cow, goat, or sheep milk with kefir grains [7] and moreover these grains called kefiran contain bacterial colonies especially mesophyllic living symbiotically with yeasts.…”

Section: Introductionmentioning

confidence: 99%

Kefir and Champagne vinegar to defeat bacterial vaginosis in woman, avoiding oral metronidazole, clindamycin and bothersome douchings

Brzezinski¹,

Martini²

2018

Our Dermatol Online

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A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

Cited by 227 publications

References 70 publications

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

A review: chemical, microbiological and nutritional characteristics of kefir

Kefir and Champagne vinegar to defeat bacterial vaginosis in woman, avoiding oral metronidazole, clindamycin and bothersome douchings

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