Literature DB >> 5602464

Kefiran, a novel polysaccharide produced in the kefir grain by Lactobacillus brevis.

J W La Rivière, P Kooiman.   

Abstract

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Year:  1967        PMID： 5602464     DOI： 10.1007/BF00406340

Source DB:  PubMed          Journal:  Arch Mikrobiol        ISSN： 0003-9276


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  7 in total

1.  A MILLENNIUM OF FUNGI, FOOD, AND FERMENTATION.

Authors:  C W HESSELTINE
Journal:  Mycologia       Date:  1965 Mar-Apr       Impact factor: 2.696

2.  [Separation of simple sugars on cellulose lavers].

Authors:  A SCHWEIGER
Journal:  J Chromatogr       Date:  1962-11

3.  An antigenic analysis of Lactobacillus acidophilus.

Authors:  C EFTHYMIOU; P A HANSEN
Journal:  J Infect Dis       Date:  1962 May-Jun       Impact factor: 5.226

4.  [Microflora of kefir grain].

Authors:  E P FEOFILOVA
Journal:  Mikrobiologiia       Date:  1958 Mar-Apr

5.  [Biochemical study of the material output of growth of an aerobic bacterium: Bacillus megatherium].

Authors:  J P AUBERT
Journal:  Ann Inst Pasteur (Paris)       Date:  1951-06

6.  Detection of sugars on paper chromatograms.

Authors:  W E TREVELYAN; D P PROCTER; J S HARRISON
Journal:  Nature       Date:  1950-09-09       Impact factor: 49.962

7.  An accurate and rapid method for the determination of proteins in small amounts of blood serum and plasma.

Authors:  T E WEICHSELBAUM
Journal:  Am J Clin Pathol       Date:  1946-03       Impact factor: 2.493
  7 in total
  8 in total

1.  Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains.

Authors:  Nayereh Sabokbar; Faramarz Khodaiyan
Journal:  J Food Sci Technol       Date:  2015-09-29       Impact factor: 2.701

2.  Optimization of processing conditions to improve antioxidant activities of apple juice and whey based novel beverage fermented by kefir grains.

Authors:  Nayereh Sabokbar; Faramarz Khodaiyan; Marzieh Moosavi-Nasab
Journal:  J Food Sci Technol       Date:  2014-05-14       Impact factor: 2.701

3.  Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains.

Authors:  Nayereh Sabokbar; Faramarz Khodaiyan
Journal:  J Food Sci Technol       Date:  2014-06-13       Impact factor: 2.701

4.  Volatilomics-Based Microbiome Evaluation of Fermented Dairy by Prototypic Headspace-Gas Chromatography-High-Temperature Ion Mobility Spectrometry (HS-GC-HTIMS) and Non-Negative Matrix Factorization (NNMF).

Authors:  Charlotte C Capitain; Fatemeh Nejati; Martin Zischka; Markus Berzak; Stefan Junne; Peter Neubauer; Philipp Weller
Journal:  Metabolites       Date:  2022-03-28

Review 5.  Prospects of kefiran as a food-derived biopolymer for agri-food and biomedical applications.

Authors:  Kei-Xian Tan; Vidya N Chamundeswari; Say Chye Joachim Loo
Journal:  RSC Adv       Date:  2020-07-03       Impact factor: 4.036

6.  Sequencing-based analysis of the bacterial and fungal composition of kefir grains and milks from multiple sources.

Authors:  Alan J Marsh; Orla O'Sullivan; Colin Hill; R Paul Ross; Paul D Cotter
Journal:  PLoS One       Date:  2013-07-19       Impact factor: 3.240

Review 7.  The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir.

Authors:  Benjamin C T Bourrie; Benjamin P Willing; Paul D Cotter
Journal:  Front Microbiol       Date:  2016-05-04       Impact factor: 5.640

8.  Bioprocess development for kefiran production by Lactobacillus kefiranofaciens in semi industrial scale bioreactor.

Authors:  Daniel Joe Dailin; Elsayed Ahmed Elsayed; Nor Zalina Othman; Roslinda Malek; Hiew Siaw Phin; Ramlan Aziz; Mohamad Wadaan; Hesham Ali El Enshasy
Journal:  Saudi J Biol Sci       Date:  2015-06-10       Impact factor: 4.219
  8 in total

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