OBJECTIVE We aimed to investigate the effect of kefir on Ischemia-Reperfusion (I/R) injury on rats. MATERIALS AND METHODS 24 male Sprague-Dawley rats between 250-350 g were selected. Rats were divided into three groups, and there were eight rats in each group. Rats were fed for 60 days. All of the rats were fed with the same diet for the first 30 days. In the second thirty days, kefir [10 cc/...

Water kefir is a sparkling fermented beverage produced by fermenting water grains in sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence substrate composition on fermentation kinetics and culture-dependent microbial kefir. First, impact different substrates nitrogen limitation examined. Fermentation fruit-based media with sing...

Effects of starter cultures, Lactobacillus sake and Pediococcus acidilactici, on the survival of Yersinia enterocolitica were studied in Turkish dry sausage (sucuk). Inoculated Y. enterocolitica (approximately 5.0 log CFU/ g) was eliminated completely in sausages by L. sake (about 7.0 log CFU/g) and P. acidilactici (about 7.0 log CFU/g) by the 3rd d of fermentation but was not totally eliminate...

BACKGROUND Fermented milk products have been shown to affect serum cholesterol concentrations in humans. Kefir, a fermented milk product, has been traditionally consumed for its potential health benefits but has to date not been studied for its hypocholesterolemic properties. METHODS Thirteen healthy mildly hypercholesterolemic male subjects consumed a dairy supplement in randomized crossover...

Aflatoxin G1 (AFG1) is one of the main toxic contaminants in pistachio nuts and causes potential health hazards. Hence, AFG1 reduction is one of the main concerns in food safety. Kefir-grains contain symbiotic association of microorganisms well known for their aflatoxin decontamination effects. In this study, a central composite design (CCD) using response surface methodology (RSM) was applied ...

ABSTRACT: Fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. In this study, the use of suitable L. plantarum starter culture with L.bulgaricus and S. thermophilus to improve the cucumber fermentation process with high quality has been studied. Cucumbers in brine containing 4 to 6% NaCl and 0.2 to 0.4% Inulin (w/v) were inoculated with...

Background: Table olives are nutritionally a complete food and considered as one of the oldest fermented products. This study aimed to evaluate the effect of Lactiplantibacillus plantarum 11 as a starter culture on the fermentation of table olives at two incubation temperatures 22 and 30 °C and different salt concentrations (0, 4, 8, and 12% m/v) of sodium chloride (NaCl). Methods: The ferment...

abstract: fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. in this study, the use of suitable l. plantarum starter culture with l.bulgaricus and s. thermophilus to improve the cucumber fermentation process with high quality has been studied. cucumbers in brine containing 4 to 6% nacl and 0.2 to 0.4% inulin (w/v) were inoculated with...