Background: Mycotoxins naturally occur in foods. Aflatoxins can cause serious health problems in consumers. Nowadays, biological detoxification method is considered to decrease the aflatoxins level in foods. The aim of this study was to evaluate the effect of kefir starter microorganisms to decrease the aflatoxin M1 (AFM1) levels in milk. Methods: The study was carried out at Shabestar branch,...

background :  kefir contains lactic acid bacteria ( lactobacillus , lactococcus , leuconostoc , acetobacter and streptococcus ) and yeasts ( kluyveromyces , torula , candida , and saccharomyces ). kefiran is the polysaccharide produced by lactic acid bacteria in kefir.   methods :  kefiran was prepared from milk containing 0.5% fat and 10 grams kefir grains and was separated from kefir by ethan...

Goat milk has an hypoallergenic effects, and allergic diseases related to abnormal of intestinal flora. Probiotic microorganisms do exert an activity on the immune system in the skin of the individual.The purpose of this study are to determine the number of leukocyte and lymphocyte proliferation in rat supplemented with fermented goat milk (acidophilus milk and kefir) and sensitized with dinitr...

Fermented herbal juices are widely consumed all over the world especially in Thailand. Thai people believe that these herbal juices can prevent and cure disease, and are supplemented as a health promoting beverage said to have anti-aging properties. Lactic acid bacteria (LAB) fermented beverages (LAFB) such as EM-X, fermented soybean broth, and Kefir have been widely used by world population. E...

The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 90...

in this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. results of statistical analysis showed that the type of starter culture had a signific...

The objective of the present study was to investigate yeast communities in kefir grains and viili starters in Taiwan through conventional microbiological cultivation and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The DNA sequencing was used as a validity technique to ensure that all isolates within each group belonged to just one species, and to confirm the id...

Recebido para publicação em 25/11/2008 Aceito para publicação em 18/7/2009 (003957) 1 Animal Sciences, Universidade José do Rosário Vellano – UNIFENAS 2 Pharmacy Student, Universidade José do Rosário Vellano – UNIFENAS 3 Federal University of Alfenas – UNIFAL 4 Biology and Physiology Laboratory of Microorganisms, Universidade José do Rosário Vellano – UNIFENAS,Rod. MG, Km 179, CEP 37130-000, Al...