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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
Antitumor Activity of Milk Kefir and Soy Milk Kefir in Tumor-Bearing Mice
Results suggest that milk and soy milk kefirs may be considered among the more promising food components in terms of cancer prevention and enhancement of mucosal resistance to gastrointestinal infection. Expand
Nutritional composition in the chia seed and its processing properties on restructured ham-like products.
Due to both nutritional addition and improvements on physicochemical and sensorial properties of restructured ham-like products, CHIA seeds have great potential on the development of healthy and good-quality meat products. 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
Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters
It is demonstrated that soyamilk-kefir may be considered to be among the more promising food components in terms of preventing CVD through its hypocholesterolaemic action. Expand
Investigation of microorganisms involved in biosynthesis of the kefir grain.
The purpose of this study was to understand the significance of each microorganism in grain formation by evaluating their microbial aggregation and cell surface properties during co-aggregation of LAB and yeasts together with an investigation of biofilm formation, and to propose that grain formation begins with the self-agggregation of Lb. Expand
Novel ultrafiltration membranes with excellent antifouling properties and chlorine resistance using a poly(vinyl chloride)-based copolymer
Abstract Novel antifouling and chlorine-resistant ultrafiltration membranes were successfully fabricated using poly(vinyl chloride-co-acrylonitrile-co-sodium 4-styrenesulfonate) (PVC-PAN-PSS), aExpand
Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains.
It is hypothesized that the grains originally may contain many different microorganisms and the identified changes are an adaption to each specific medium during grain formation and growth and the distribution of strains thus may vary depending on the carbon and energy sources available for grain fermentation. Expand
Antioxidant activities of chicken liver hydrolysates by pepsin treatment
Summary This study was divided into two parts: (i) an optimal hydrolysing procedure of chicken liver hydrolysates (CLHs) and (ii) the in vivo antioxidant properties of CLHs via aExpand
Effects of a novel encapsulating technique on the temperature tolerance and anti-colitis activity of the probiotic bacterium Lactobacillus kefiranofaciens M1.
It is demonstrated that encapsulation of M1 using this novel technique is able to provide good protection from temperature changes and SGFT treatment and also does not affect the organism's anti-colitis activity. Expand