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Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods.
A combined method of cultivation with PCR-DGGE and subsequent DNA sequencing could successfully identify four LAB strains from three kefir grains from Taiwan (named Hsinchu, Mongolia and Ilan), and it was interesting to find that all three ke firs contain similar LAB species. Expand
Optimization of incorporated prebiotics as coating materials for probiotic microencapsulation
ABSTRACT ABSTRACT ABSTRACT ABSTRACT: The purpose of this research was to improve probiotic microencapsulation using prebiotics and : The purpose of this research was to improve probioticExpand
Optimal thermotolerance of Bifidobacterium bifidum in gellan–alginate microparticles
The results of heat treatments demonstrated that the addition of gellan gum in the walls of probiotic microcapsules provided improved protection for B. bifidum. Expand
Characterization of Polysaccharide and Volatile Compounds Produced by Kefir Grains Grown in Soymilk
The characteristics of polysaccharides isolated from milk and soymilk kefir grains, and the composition of flavor and volatile compounds from soymilk kefic were investigated. Soymilk kefir grainsExpand
Antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir.
It is suggested that milk-kefir and soymilk-kefIR may be considered among the more promising food components in terms of preventing mutagenic and oxidative damage. Expand
Antioxidative Activities of Kefir
This study aims to evaluate the antioxidative activities of cow-milk kefir and goat-milk kefir. Antioxidative mechanisms, including radical-scavenging effects, ferrous-ion chelating ability, reducingExpand
Diversity in gut bacterial community of school-age children in Asia
Children living in Japan harbored a less diversified microbiota with high abundance of Bifidobacterium and less number of potentially pathogenic bacteria, which may reflect their living environment and unique diet. Expand
Effects of kefir supernatant and lactic acid bacteria isolated from kefir grain on cytokine production by macrophage
Kfir supernatants, obtained from kefir fermented more than 24 h, induced the production of pro-inflammatory cytokines in RAW 264.7 cells, and blocking toll-like receptor (TLR)-2 using anti-TLR- 2 mAb and TLR-2 −/− mice showed a significant inhibition. Expand
The anti‐allergenic properties of milk kefir and soymilk kefir and their beneficial effects on the intestinal microflora
Consumption of milk kefir and soymilk keFir suppressed the IgE and IgG1 responses and altered the intestinal microflora in the authors' supplemented group, suggesting that milk ke fir may be considered among the more promising food components in terms of preventing food allergy and enhancement of mucosal resistance to gastrointestinal pathogen infection. Expand