Art

J-GLOBAL ID：201902289121789911   Reference number：19A0619552

Microbiological and Functional Characterization of Kefir Grown in Different Sugar Solutions

異なる糖溶液中で増殖したケフィアの微生物学的および機能的特性化

Author (7)： GAMBA Raul Ricardo (Ishikawa Prefectural Univ., Ishikawa, JPN) ,  YAMAMOTO Shihori (Ishikawa Prefectural Univ., Ishikawa, JPN) ,  SASAKI Tetsuya (Industrial Res. Inst. of Ishikawa, Ishikawa, JPN) ,  MICHIHATA Toshihide (Industrial Res. Inst. of Ishikawa, Ishikawa, JPN) ,  MAHMOUD Abdel-Hamid (Cairo Univ., Giza, EGY) ,  KOYANAGI Takashi (Ishikawa Prefectural Univ., Ishikawa, JPN) ,  ENOMOTO Toshiki (Ishikawa Prefectural Univ., Ishikawa, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 25  Issue： 2  Page： 303-312  Publication year： Mar. 2019 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *fermented milk ,...
Semi thesaurus term： Gluconobacter ,...

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JST classification (3)： General  (FK04010W) ,  Microorganism ecology  (EG03040J) ,  Microbial metabolite production  (FK03020A)

Reference (35)：

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• Bourrie, B. C. T., Willing, B. P., and Cotter, P. D. (2016). The microbiota and health promoting characteristics of the fermented beverage kefir. Front. Microbiol., 7, 1-17.
• Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., Moschetti, G., and Settanni, L. (2016). Characterization of kefir-like beverages produced from vegetable juices. LWT - Food Sci. Technol., 66, 572-581.
• Dávalos, A., Gómez-Cordovés, C., and Bartolomé, B. (2004). Extending applicability of the oxygen radical absorbance capacity (ORAC-Fluorescein) Assay. J. Agric. Food Chem., 52, 48-54.

Terms in the title (5)： 糖溶液 ,  増殖 ,  ケフィア ,  微生物学 ,  特性化