Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Hyunsook Kim | - |
dc.date.accessioned | 2019-12-06T04:19:47Z | - |
dc.date.available | 2019-12-06T04:19:47Z | - |
dc.date.issued | 2018-03 | - |
dc.identifier.citation | Journal of Milk Science and Biotechnology, v. 36, no. 1, page. 1-13 | en_US |
dc.identifier.issn | 2384-0269 | - |
dc.identifier.issn | 2508-3635 | - |
dc.identifier.uri | https://www.ejmsb.org/archive/view_article?doi=10.22424/jmsb.2018.36.1.1 | - |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/117846 | - |
dc.description.abstract | 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. | en_US |
dc.description.sponsorship | This research was supported by Basic Science Research Program through the NationalResearch Foundation of Korea (NRF) funded by the Ministry of Education (NRF2017R1D1A1B03035427). | en_US |
dc.language.iso | en_US | en_US |
dc.publisher | 한국유가공학회 | en_US |
dc.subject | kefir | en_US |
dc.subject | kefir grains | en_US |
dc.subject | nutritional value | en_US |
dc.subject | antimicrobial activity | en_US |
dc.subject | kefir’s production | en_US |
dc.title | Nutritional Effects and Antimicrobial Activity of Kefir (Grains) | en_US |
dc.type | Article | en_US |
dc.relation.no | 1 | - |
dc.relation.volume | 36 | - |
dc.identifier.doi | 10.22424/jmsb.2018.36.1.1 | - |
dc.relation.page | 1-13 | - |
dc.relation.journal | Journal of Milk Science and Biotechnology | - |
dc.contributor.googleauthor | Shen, Ying | - |
dc.contributor.googleauthor | Kim, Dong-Hyeon | - |
dc.contributor.googleauthor | Chon, Jung-Whan | - |
dc.contributor.googleauthor | Kim, Hyunsook | - |
dc.contributor.googleauthor | Song, Kwang-Young | - |
dc.contributor.googleauthor | Seo, Kun-Ho | - |
dc.relation.code | 2018020198 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyunsk15 | - |
dc.identifier.orcid | https://orcid.org/0000-0001-7345-4167 | - |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.