Nutritional Effects and Antimicrobial Activity of Kefir (Grains)
Author:
Funder
National Research Foundation of Korea
Publisher
Korean Society of Milk Science and Biotechnology
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jmsb.2018.36.1.1
Reference28 articles.
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2. Chen, H. C., Wang, S. Y. and Chen, M. J., 2008. Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods. Food Microbiology 25:492-501 10.1016/j.fm.2008.01.003 18355674
3. Diniz, R. O. 2003. Study of anti-inflammatory activity of Tibetan mushroom, a symbiotic culture of bacteria and fungi encapsulated into a polysaccharide matrix. Pharmaceutical Research 47:49-52 10.1016/S1043-6618(02)00240-2
4. Farnworth, E. R. 2005. Kefir - a complex probiotic. Food Science & Technology 2:1-17 10.1616/1476-2137.13938
5. Furukawa, N., Matsuoka, A. and Yamanaka, Y. 1990. Effects of orally administered yogurt and kefir on tumor growth in mice. J. Japan. Soc. Nutr. Food Sci. 43:450-453 10.4327/jsnfs.43.450
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