Health Benefits of Green Banana Consumption: A Systematic Review
Abstract: Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We ...
A novel beer fermented by kefir enhances antiinflammatory and anti-ulcerogenic activities found isolated in its constituents
AB S T R A C TKefir grown in molasses was activated to ferment malt for the production of beer. As kefir and beer are known to exhibit some beneficial health properties, anti-inflammatory and anti-ulcerogenic activities of a beer made with kefir were assessed using rat paw edema and ethanol-induced gastric ulcer model, ...
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms
a b s t r a c tThe aim of this work was to explore the use of several Mediterranean fruit juices as fermentable substrates to develop new non-dairy fermented beverages. Microbiological, chemical and sensory features of kefir-like beverages obtained after the fermentation of juices extracted from fruits cultivated in Sicily ...
Lactobacillus kefiranofaciens and Lactobacillus satsumensis isolatedfrom Brazilian kefir grains produce alpha-glucans that are potentiallysuitable for food applications
Ab s t r a c tLactic acid bacteria produce exopolysaccharides, which have broad application in the food industry, especially as thickeners, stabilizers, and gelling agents. Additionally, some biopolymers have been regarded as health promoters due to their role as prebiotics ...
Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review
Abstract: Kefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic acid bacteria, and yeasts, creating complex symbiotic community and widely used in fermented dairy products. The microbiological and chemical composition of kefir grains indicate that they are very complex probiotic, with lactic ...
Characterization of kefir-like beverages produced from vegetable juices
a b s t r a c tThe aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent backsloppingfermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices ...
Water kefir as a promising low-sugar probiotic fermented beverage
BackgroundWater kefir is a slightly sweet, acidic, fruity, sparkling, and slightly alcoholic fermented beverage produced with water kefir grains, the latter consisting of polysaccharides and micro-organisms. The micro-organisms involved inwater kefir fermentation comprise yeast, lactic acid bacteria, bifidobacteria, and acetic acid bacteria. Some strains of micro-organisms in ...
Microbial Species Diversity, Community Dynamics, and MetaboliteKinetics of Water Kefir Fermentation
Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during ...
