Review
References
|
Abd-Rabou NS, Zaghloul AH, Seleet FL, El-Hofi MA (2010). Properties of Edam cheese fortified by dietary zinc salts. J. Am. Sci. 6:441-446. |
|
|
Ahmed Z, Wang Y, Ahmad A, Khan ST, Nisa M, Ahma H, Afreen A (2013). Kefir and health: a contempo- rary perspective. Crit. Rev. Food Sci. Nutr. 53:422-434. |
|
|
Alsayadi MS, Jawfi YA, Belarbi M, Sabri FZ (2013). Antioxidant Potency of Water Kefir. J. Microbiol. Biotechnol. Food Sci. 2:2444-2447. |
|
|
Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D (2013). A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. Int. J. Food Microbiol. 167:44-56. |
|
|
Andrade RP, Melo CN, Genisheva Z, Schwan RF, Duarte WF (2017). Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation. Food Res. Int. 91:72-79. |
|
|
Christaki E, Florou-Paneri P, Bonos E (2011). Microalgae: a novel ingredient in nutrition. Int. J. Food Sci. Nutr. 62:794-799. |
|
|
Corona O, Randazzo W, Miceli A, Guarcello R, Francesca N, Erten H, Moschetti G, Settanni L (2016). Characterization of kefir-like beverages produced from vegetable juices. LWT Food Sci. Technol. 66:572-581. |
|
|
Cui XH, Chen SJ, Wang Y, Han JR (2013). Fermentation conditions of walnut milk beverage inoculated with kefir grains. LWT Food Sci. Technol. 50:349-352. |
|
|
De Oliveira Leite AM, Miguel MAL, Peixoto RS, Rosado AS, Silva JT, Paschoalin V MF (2013). Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Braz. J. Microbiol. 44:341-349. |
|
|
Dhaliwal SS, Oberoia SH, Sandhua SK, Nandab D, Kumarb D, Uppalc SK (2011). Enhanced ethanol production from sugarcane juice by galactose adaptation of a newly isolated thermotolerant strain of Pichia kudriavzevii. Bioresour. Technol. 102:5968-5975. |
|
|
Dias DR, Schwan RF, Freire ES, Serôdio R (2007). Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. Int. J. Food Sci. Technol. 42:319-329. |
|
|
Diniz RO, Garla LK, Carvalho JCT, Schneedorf JM (2003). Study of anti-inflammatory activity of tibetan mushroom, a symbiotic culture of bacteria and fungi encapsulated into a polysaccharide matrix. Pharmacol. Res. 47:49-52. |
|
|
Duarte WF, Dias D R, Oliveira JM, Teixeira JA, Silva JBA, Schwan R (2010). Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. LWT Food Sci. Technol. 43:1564-1572. |
|
|
Figueira FDS, Crizel TDM, Silva CR, Salas-Mellado M, De Las M (2011). Pão sem glúten enriquecido com a microalga Spirulina platensis. Braz. J. Food Technol. 14:308-316. |
|
|
Fiorda FA, Pereira GVM, Thomaz-Soccol V, Medeiros AP, Rakshit SK, Soccol CR (2016). Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey. LWT Food Sci. Technol 86:690-607. |
|
|
Garofalo C, Osimani A, Milanovic V, Aquilanti L, De Filippis F, Stellato G, Di Mauro S, Turchetti B, Buzzini P, Ercolini D, Clementi F (2015). Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiol. 49:123-133. |
|
|
Grønnevik H, Falstad M, Narvhus JA (2011). Microbiological and chemical properties of Norwegian kefir during storage. Int. Dairy J. 21:601-606. |
|
|
Hoseini SM, Khosravi-Darani K, Mozafari MR (2013). Nutritional and medical applications of Spirulina microalgae. Mini Rev. Med. Chem. 13:1231-1237. |
|
|
Guedes AC, Barbosa CR, Amaro HM, Pereira CI, Malcata FX (2011). Microalgae and cyanobacterial cell extracts for use as natural antibacterial additives against food pathogens. Int. J. Food Sci. Technol. 46:862-870. |
|
|
Guedes JDS, Magalhães-Guedes KT, Dias DR, Schwan RF, Braga-Jr. RA (2014). Assessment of biological activity of kefir grains by laser biospeckle technique. Afr. J. Microbiol. Res. 28:2639-2642. |
|
|
Leite AMO, Miguel MAL, Peixoto RS, Rosado AS, Silva JT, Paschoalin, VMF (2013). Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Braz. J. Microbiol. 44:341-349. |
|
|
Magalhães KT, Pereira MA, Nicolau A, Dragone G, Domingues L, Teixeira JA, Almeida Silva JB, Schwan RF (2010). Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations. Bioresour. Technol. 101:8843-8850. |
|
|
Marsh AJ, O'Sullivan O, Hill C, Ross RP, Cotter PD (2013). Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources. PloS one 8(7):e69371. |
|
|
Mata TM, Martins AA, Caetano NS (2010). Microalgae for biodiesel production and other applications: a review. Renew. Sustain. Energy Rev. 14:217-232. |
|
|
Moreira MEC, Santos MH, Zolini GPP, Wouters ATB, Carvalho JCT, Schneedorf JM (2008). Anti-Inflammatory and Cicatrizing Activities of a Carbohydrate Fraction Isolated from Sugary Kefir. J. Med. Food 11:356-361. |
|
|
Nalbantoglu U, Cakar A, Dogan H, Abaci N, Ustek D, Sayood K, Can H (2014). Metagenomic analysis of the microbial community in kefir grains. Food Microbiol. 41:42-51. |
|
|
Pangestuti R, Kim SK (2011). Biological activities and health benefit effects of natural pigments derived from marine algae. J. Funct. Foods 3:255-266. |
|
|
Puerari C, Magalhães KT, Schwan RF (2012). New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis. Food Res. Int. 48:634-640. |
|
|
Rabelo SF, Lemes AC, Takeuchi KP, Frata MT, Carvalho JCM, De Danesi EDG (2013). Development of cassava doughnuts enriched with Spirulina platensis biomass. Braz. J. Food Technol. 16:42-51. |
|
|
Rodrigues KL, Araújo TH, Schneedorf JM, Ferreira CS, Moraes GOI, Coimbra RS, Rodrigues MR (2016). A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents. J. Funct. Foods 21:58-69. |
|
|
Vaz BS, Moreira JB, de Morais MG, Costa JAV (2016). Microalgae as a new source of bioactive compounds in food supplements. Curr. Opin. Food Sci. 7:73-77. |
|
|
Viana RO, Magalhães-Guedes KT, Bragar Junior RA, Dias DR, Schwan RF (2017). Fermentation process for production of apple-based kefir vinegar: Microbiological, chemical and sensory analysis. Braz. J. Microbiol. In Press. |
|
|
Vílchez C, Forján E, Cuaresma M, Bédmar F, Garbayo I, Veja JM (2011). Marine carotenoids: biological functions and commercial applications. Mar. Drugs 9:319-333. |
|
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
