Bioactive Components in Kefir and Koumiss

Bioactive Components in Milk and Dairy Products

Volumn , Issue , 2009, Pages 251-262

  Lv, Jia Ping ^a   Wang, Li Min ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Bioactive components in kefir and koumiss; CLA formation strains of lactic acid bacteria; Flow chart of kefir manufacture technology; Koumiss, traditional drink of nomadic cattle breeders in Central Asia; Nutritional values of koumiss; Probiotics' role in human health; Processing technology of koumiss; Yeast, important in kefir fermentation

Indexed keywords

EID: 84887817652     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780813821504.ch10     Document Type: Chapter

References (33)

1. Ana A., Beatriz M., Victoria S., Maria I.G., Juan E.S., and Ana R. 2007. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce. Food Microbiology 24: 759-766.
2. Analie L.H., and Bennie C.V. 2001. Yogurt as probiotic carrier food. International Dairy Journal 11: 1-17.
3. Chopin A. 1993. Organization and regulation of gene for amino acid biosynthesis in lactic acid bacteria. FEMS Microbiology Reviews 12: 21-25.
4. Edward R.F. 2005. Kefir-a complex probiotic. Food Science and Technology Bulletin: Functional Foods 2 (1): 1-17.
5. Emilina S., Zhelyasko S., Dora B., Ginka F., Zhechko D., and Zdravko S. 2006. Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them. International Journal of Food Microbiology 107: 112-123.
6. Gabriel V., Gabriela P., Jairo D., Deepa T., Edward F., and Chantal M. 2006. Effects of kefir fractions on innate immunity. Immunobiology 211 (3): 149-156.
7. Ha S.S.R., A M.G.L., and Mang L. 2003. Koumiss and its medical value. China Journal of Chinese Materia Medica 28 (1): 11-14.
8. Hu X.Y., and Huang A.X. 2006. Bioactive properties and manufacture of kefir. Food and Nutrition in China 4: 45-46.
9. Huo Y., and Ha S.S.R., A M.G.L. 2002. Studies on the bioactive composition of koumiss. Inner-Mongolia Farming Sciences 6: 22-23.
10. Irigoyen A., Arana I., Castiella M., Torre P., and Ibanez F.C. 2005. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry 90: 613-620.
11. Jin S.L. 1999. Ancient but new style milk beverage-kefir. China Dairy Industry 27 (2): 18-23.
12. Kailasaphaty K., and Rybka S. 1997. L. acidophilus and Bifidobacterium spp.-their therapeutic potential and survival in yogurt. The Australian Journal of Dairy Technology 52: 28-35.
13. Keizo A., Takahiro T., and Susumu A. 1990. Immunofluorescence microscopic studies on distribution of Lactobacillus kefianofaciens and Lactobacillus kefir in kefir grains. International Journal of Food Microbiology 11 (2): 127-134.
14. Kodama N., Komuta K., and Nanba H. 2003. Effect of maitake (Grifola frondosa) D-fraction on the activation of NK cells in cancer patients. Journal of Medical Food 6: 371-377.
15. Kücükcetin A., Yaygin H., Hinrichs J., and Kulozik U. 2003. Adaptation of bovine milk towards mares'milk composition by means of membrane technology for koumiss manufacture. International Dairy Journal 13: 945-951.
16. Li X.K., Li K.X., and Zhou S.D. 2006. Koumiss. China Dairy 7: 58-60.
17. Liu hui. 2004. Modern Food Microbiology. China Light Industry Press, China, p. 468.
18. Liu J.R., Chen M.J., and Lin C.W. 2002. Characterization of polysaccharide and volatile compounds produced by kefir grains grown in soymilk. Journal of Food Science 67: 104-108.
19. Marcela Z., Richardo W., Eric P., Cinthia G., Ricardo C., and Jose B. 2001. Effect of probiotics and functional foods and their use in different diseases. Nutrition Research 21: 569-579.
20. Micaela M., Pablo F.P., and Analia G.A. 2008. Kefiran antagonizes cytopathic effects of Bacillus cereus extracellular factors. International Journal of Food Microbiology 122: 1-7.
21. Motaghi M., Mazaheri M., Moazami N., Farkhondeh A., Fooladi M.H., and Goltapeh E.M. 1997. Short communication: kefir production in Iran. World Journal of Microbiology & Biotechnology 13: 579-581.
22. Paraskevopoulou A., Athanasiadis I., Kanellaki M., Bekatorou A., Blekas G., and Kiosseoglou V. 2003. Functional properties of single cell protein produced by kefir microflora. Food Research International 36: 431-438.
23. Seppänen T.L., Laakso I., and Hiltunen R. 2002. Analysis of fatty acids by gas chromatography, and its relevance to research on health and nutrition. Analytica Chimica Acta 465: 39-62.
24. Sipola M., Fickenberg P., Korpela R., Vapaatalo H., and Nurminen M.L. 2002. Effect of long term intake of milk products on blood pressure in hypertensive rats. Journal of Dairy Research 69: 103-111.
25. Svetla D., Kaloyan P., Plamen P., and Penka P. 2005. Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. International Journal of Dairy Technology 58 (2): 100-105.
26. Tamime A.Y.., and R obinson P.K. 1985. Yogurt science and technology. Pergamon Press Ltd, UK.
27. Zeynep G.S., Jennifer T., Atif C.S., and Annel K.G. 2005. Turkish kefir and kefir grains: microbial enumeration and electron microscopic observation. Society of Dairy Technology. 58 (1): 25-29.
28. Zhang H.P., Zhang L.B., et al. 2005. Handbook of Modern Dairy Industry. China Light Industry Press, China.
29. Zhang L.B., and Cheng T. 1997. The nutritional characteristics and health-care effects of kefir. China Dairy Industry 25 (3): 36-38.
30. Zhang R.H., Mustafa A.F., and Zhao X. 2006. Effects of feeding oilseeds rich in linoleic and linolenic fatty acids to lactating ewes on cheese yield and on fatty acid composition of milk and cheese. Animal Feed Science and Technology 127: 220-233.
31. Zhou C.Y, Nie M., and Wan J. 2003. An old and new type fermentation milk of kefir. Food and Machinery 5: 46-47.
32. Zisu B., and Shah N.P. 2007. Texture characteristics and pizza bake properties of low-fat mozzarella cheese as influenced by preacidification with citric acid and use of encapsulated and ropy exopolysaccharide producing cultures. International Dairy Journal 17: 985-997.
33. Yan B.W., and Jian Z.H. 2007. The role of probiotic cell wall hydrophobicity in bioremediation of aquaculture. Aquaculture 269: 349-354.