지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국낙농식품응용생물학회 Journal of Dairy Science and Biotechnology Journal of Milk Science and Biotechnology Vol.36 No.1
- 발행연도
- 2018.1
- 수록면
- 1 - 13 (13page)
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초록· 키워드
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Kefir exhibits antimicrobial activity in vitro against gram-positive and gram negative bacteria, as well as some fungi. The ability of LAB to inhibit the growth of closely related bacteria is well known. This inhibition of pathogenic and spoilage microbes may be due to the production of organic acids, hydrogen peroxide, acetaldehyde, diacetyl, carbon dioxide, or bacteriocins. Lactobacilli are the major contributors to acid production and, hence, a determining factor in the flavor development in kefir. Lactic acid, proteolytic activity, and acetaldehyde are the essential flavor compounds in kefir. Both acid and bacteriocins contribute to the antimicrobial activity of k1efir and kefir grains. Kefir is rich in proteins, calcium, vitamin B12, niacin, and folic acid. Many studies have investigated the benefits of consuming kefir and have shown that it is a natural probiotic, which when consumed regularly, can help relieve intestinal disorders, promote bowel movement, reduce flatulence, and improve the overall health of the digestive system. Tibetan kefir, which is different from traditional kefir, is produced in China. It has been reported to exhibit antimicrobial activity that is nearly identical to that of traditional kefir. Kefir production is considered a rapidly growing food industry in China.
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참고문헌 (26)
참고문헌 신청
Cevikbas, A. / 1994 / Antitumoural, antibacterial and antifungal activities of kefir and kefir grain / Phytother. Res. 8:78~82
Chen, H. C. / 2008 / Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods / Food Microbiology 25:492~501
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
Farnworth, E. R. / 2005 / Kefir - a complex probiotic / Food Science & Technology 2:1~17
Furukawa, N. / 1990 / Effects of orally administered yogurt and kefir on tumor growth in mice / J. Japan. Soc. Nutr. Food Sci. 43:450~453
Chen, H. C. / 2008 / Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods / Food Microbiology 25:492~501
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
Farnworth, E. R. / 2005 / Kefir - a complex probiotic / Food Science & Technology 2:1~17
Furukawa, N. / 1990 / Effects of orally administered yogurt and kefir on tumor growth in mice / J. Japan. Soc. Nutr. Food Sci. 43:450~453
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