In order to expand the range of dairy products for elderly, a technology has been developed preparing fermented milk drink with stevia, using combined starter culture from kefir fungi, bulgarian bacillus, thermophilic streptococcus and bifidobacteria. During research, modern standard methods were used. The research was carried out in laboratory Research Institute Agroecology Gorsk State Agraria...

Breast cancer is the most commonly diagnosed cancer in women. Resistance to therapy is the major reason for failure of cancer treatment (Mesner et al., 1997). There is a critical need to identify new chemotherapeutic agents that can increase susceptibility to anti-breast cancer drugs or overcome resistance mechanisms, which would improve patient outcomes, prevent relapse, and prolong patient su...

Kelurahan Kalipuro merupakan terletak di Kecamatan Kabupaten Banyuwangi mengalami permasalahan dalam penanganan susu kambing. Penanganan yang dilakukan selama ini belum ada sehingga berdampak pada menurunnya kualitas kambing menyebabkan penurunan ekonomi dan kerugian. Fermentasi solusi etawa menjadi bernilai jual dengan membuat produk baru yaitu kefir. Kefir dibuat proses fermentasi antara sega...

Pure and/or mixed isolated microbial cultures, in the dairy sector known as starters, are widely used in the manufacture of numerous fermented (cultured) milk products as well as in butter and cheese making (Bylund, 1995). The starter is added to the sterilized milk-based fermentation media and allowed to grow under controlled and, if necessary, on-line regulated process conditions. During the ...

Tibetan kefir grains (TKGs), a kind of natural starter for fermented milk in Tibet, China, host various microorganisms of lactic acid bacteria, yeasts, and occasionally acetic acid bacteria in a polysaccharide/protein matrix. In the present study, the fine structure of TKGs was studied to shed light on this unusual symbiosis with stereomicroscopy and thin sections. The results reveal that TKGs ...

Water kefir is a mildly sour and alcoholic drink fermented by a stable microbial multispecies community. With its high sugar content and low amino acid concentration water kefir medium represents a demanding habitat. In this ecological niche only well adapted microorganisms which are fit to the consortium are able to grow and mutually provide essential nutrients. The synergism between main repr...