Kefir characteristics and antibacterial properties - Potential applications in control of enteric bacterial infection
Author:
Funder
Victoria University
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference121 articles.
1. Protective effect of Lactobacillus diolivorans 1Z, isolated from Brazilian kefir, against Salmonella enterica serovar Typhimurium in experimental murine models;Abatemarco Júnior;Frontiers in Microbiology,2018
2. Exploring the antimicrobial and hepatoprotective effects of kefir; a probiotic fermented milk;AbdEl-Mogheith;Journal of Pure and Applied Microbiology,2017
3. Characterization of headspace volatile flavor compounds formed during kefir production: Application of solid phase microextraction;Aghlara;International Journal of Food Properties,2009
4. Antimicrobial potential of bacteriocins: In therapy, agriculture and food preservation;Ahmad;International Journal of Antimicrobial Agents,2017
5. Evaluation of survival of SalmonellaTyphimurium in homemade kefir;Aksu;Kafkas Üniversitesi Veteriner Fakültesi Dergisi,2016
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3. Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects;Food Research International;2024-01
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