Minuman probiotik merupakan minuman yang baik untuk kesehatan dengan banyak mengandung sejumlah bakteri yaitu asam laktat (BAL) bermanfaat bagi saluran pencernaan meningkatkan keseimbangan di dalam mikroflorausus. Adapun produk sebagai kekinian sehat dapat disajikan bentuk kombucha/scoby (Symbiotic Culture of Bacteria and Yeast), kefir, water kefir. Produk nan secara luas sudah dikenal oleh mas...

This study evaluated that effect of prebiotic food containing oligosaccharide to enhance the growth and activity of probiotic strains. Barley grains probioticated using different strains of probiotics are Lactobacillus kefiranofaciens, Candida kefir,and saccharomyces boluradii. To select a suitable prebiotics like inulin for the development of Synbiotic barley and tested for antibacterial activ...

Milk kefir grains (KGs) are composed of a complex symbiotic microbial mixture of bacteria and yeasts growing in kefiran, an extracellular polysaccharide substance of bacterial origin. This is the first report documenting a successful attempt at reforming KGs using pure mixed starter-cultures of microorganisms isolated from KGs, and gain insight into an otherwise hidden world. A milk pouch syste...

The aim of this study was to examine the effect different incubation times on shelf life kefir. For purpose, kefir samples were first incubated for 8, 12, 18, 24 and 36 hours, creating 5 groups. It then stored at 4±1°C 21 days.. Microbiological (Lactobacillus spp., Lactococcus yeast), chemical (pH, titratable acidity), sensory analyses groups performed during storage period. Lactobacillus (7.80...

Kefir has attracted interest in the scientific community due to its beneficial properties, such as: improving digestion, antimicrobial action, hypocholesterolemic, antihypertensive, and anti-inflammatory effects, control of plasma glucose levels, antioxidant, anticarcinogenic, antiallergic activity. The comparative characteristics microbiomes kefir grains (KG) obtained from regions their histor...

The aim of this research was to determine the microbiota commercial kefir, koumiss and homemade kefir samples using metagenomic analysis compare some probiotic properties lactic acid bacteria isolated from these beverages Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available with different brands, 1 were as samples. Microbial diversity determined by analysis, tar...