TNF-α is a pro-inflammatory cytokine in insulin resistance. Cytokine-induced increase production by the iNOS pathway plays an important role diabetes. This study was designed to determine effect of cow's milk kefir as antidiabetic and expression gene. Twenty-five Wistar rats were divided into 5 groups. Group cow’s dose variation (50%, 75%, 100%). showed that levels DM control rat group higher c...

Kefir adalah minuman probiotik hasil olahan susu fermentasi yang banyak dikenal masyarakat karena manfaatnya. Salah satu manfaat diketahui menurunkan kadar kolesterol darah. mengandung lebih dari 50 jenis mikroorganisme termasuk bakteri probiotik. Produk dapat membantu mengurangi melalui aktifitas BAL (Bakteri Asam Laktat). Review ini berusaha menjelaskan bagaimana mekanisme dalam pada Hasil re...

The ban on using triclosan as an antiseptic in bath soap various countries has given rise to new ideas apply natural ingredients alternative. Curd kefir, a ingredient, can be used alternative antiseptic. In this study, the manufacturing of tallow-based been developed by adding kefir curd improve soap's quality and inhibit growth Escherichia coli. results showed no significant difference free al...

The creation of new types functional food products is an actual direction the development industry at present time. purpose work was to develop technology, investigate properties and quality indicators kefir using celery puree. Experimental studies organoleptic, physicochemical microbiological were conducted in laboratory department technology milk dairy products. For production we used a ferme...

Kefir semakin populer sebagai produk makanan fermentasi. Secara makroskopis butiran kefir memiliki struktur warna yang ireguler, multilobular, lengket dan berwarna kekuningan. Simbiosis mikrobiota antara bakteri khamir merupakan komponen utama dalam biji kefir. Bakteri paling banyak ditemukan pada butir adalah Lactobaccilus sp. Lactococcus sedangkan khamirnya didominasi oleh Saccharomyces Kluve...

The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented i...

Nippon Eiyo Shokuryo Gakkaishi (J. Jpn. Soc.Nutr. Food Sci.) 47, 55~59 (1994) Lactic acid bacteria (3 strains of cocci and 10 strains of bacilli) and lactose-fermenting yeasts (18 strains) were isolated from a 24 h cultured of kefir milk. The lactococci and yeasts were identified as Streptococcus lactis and Kluyveromyees marxianus var. marxianus, respectively. The lactobacilli were of the heter...

The probiotic potential of 3 yeasts strains of Saccharomyces cerevisiae isolated from kefirs and feces was investigated and compared with 3 isolates from medicines and 2 collection strains (ATCC) of Saccharomyces cerevisiae var. boulardii. Genetic identification of yeasts based on karyotypes indicated their affiliation to Saccharomyces spp. although chromosomal polymorphism was observed. Concer...