Cow Milk Kefir Research Articles

Kajian pengembangan agrotechnopreneurship berbasis potensi sektor pertanian di Kabupaten Jember

Jember Regency is an agricultural area in East Java Province that produces various agricultural commodities that can be used as a base in developing agrotechnopreneurship activities. In general, this research aims to analyze the potential for agrotechnopreneurship development based on the potential of the agricultural sector in Jember Regency, including subsectors of food crops, horticulture, plantations, fisheries, and livestock. The aspects studied in detail include identifying agrotechnopreneurship products that have the potential to be developed in Jember Regency, determining potential agrotechnopreneurship products in each agricultural subsector, calculating the added value obtained, and estimating market opportunities for potential agrotechnopreneurship products. There are several methods used in this research, including descriptive methods for the identification of agrotechnopreneurship products, the MPE method to determine potential agrotechnopreneurship products, the Hayami method to calculate the added value of potential agrotechnopreneurship products, and Least Square method to calculate the estimated amount of market demand for potential agrotechnopreneurship products. The results showed that the number of agrotechnopreneurship products identified was recorded at 93 products, including products from the food crop subsector (23 products), horticulture subsector (28 products), plantation subsector (17 products), livestock subsector (5 products), and fishery subsector (20 products). Agrotechnopreneurship products selected as potential products include mocaf flour (food crops), chili sauce (horticulture), coconut briquettes (plantation), cow's milk kefir (livestock), and shredded catfish (fishery). Agrotechnopreneurship products that have the highest added value are coconut briquettes (49%) and shredded catfish (45%), followed by cow's milk kefir (39%), mocaf (18%), and chili sauce (10%). The results of the market potential analysis show that the potential agrotechnopreneurship products analyzed have good market prospects and tend to increase market demand.

Evaluation of butterfly pea powder addition to cow’s milk kefir on the antibacterial activity against bacteria causing foodborne disease

Abstract Foodborne diseases are caused by consuming food contaminated with pathogens such as bacteria, viruses, parasites, or toxic chemicals, as well as biotoxins. Bacteria responsible for foodborne disease include Escherichia coli and Staphylococcus aureus. The typical approach to managing foodborne disease involves the use of antibiotics, which might lead to resistance over time. Kefir is a probiotic drink that can help maintain health by balancing the natural gut microflora. This study aims to investigate the impact of adding butterfly pea powder to kefir on its antibacterial activity against the bacteria that cause foodborne disease. Kefir was prepared by adding butterfly pea powder in six different concentrations (0%, 0.5%, 1%, 1.5%, 2%, and 2.5%) with four replications. Kefir’s pH, total titrated acid, total LAB, and its antibacterial activity using the microdilution method were observed. The results revealed that the addition of butterfly pea flower powder at various concentrations significantly influenced the pH value, total acidity, and antibacterial effects against E.coli and S.aureus but did not significantly affect the total LAB count. Butterfly pea flower powder reduced the pH value, increased the total acidity, and enhanced the antibacterial activity, resulting in a higher percentage of inhibition against the tested bacteria without adversely affecting LAB growth. It was concluded that adding butterfly pea powder to cow milk kefir potentially improves the antibacterial functions against bacteria causing foodborne disease.

Comparison of selected nutritional analysis of goat and cow milk kefir using Indonesian kefir grains

Kefir is a fermented dairy beverage produced with kefir grains. It is high in probiotics and provides nutrition and health benefits. The effect of different level of kefir grains and incubation time on the chemical characteristics of goat and cow milk kefir was investigated. Kefir samples were prepared using 3 and 5% (w/v) kefir grains with incubation times of 12 and 24 hours. The addition of kefir grains significantly affected the pH, acidity, lactose, and protein content compared to control. There is no significant difference on pH, acidity, lactose, and protein in between both kefirs prepared in this study regardless of the treatments. The results showed that 5% (w/v) kefir grains with 24 hours incubation time was suggested to be the best milk kefir preparation for both goat milk and cow milk kefir.

Analisis prospektif pengembangan agrotechnopreneurship berbasis potensi sektor pertanian di Kabupaten Jember [Prospective analysis of potential-based agrotechnopreneurship development in the agricultural sector in Jember Regency

The pandemic several years ago has impacted employment problems with the increase in the number of unemployed in Jember Regency. One effort can be made to develop agrotechnopreneurship as a community business. This study aims to analyze the prospects for developing agrotechnopreneurship by utilizing the potential of the agricultural sector in Jember Regency. The analysis focused on potential agrotechnopreneurship products developed in Jember Regency today: mocaf, chili sauce, coconut briquettes, shredded catfish, and cow's milk kefir. This research uses a prospective analysis method structured based on states that may occur in the future. The results showed several scenarios for developing potential agrotechnopreneurship in Jember Regency, generally including optimistic and pessimistic scenarios. The development of agrotechnopreneurship in chili sauce, coconut briquettes, shredded catfish, and cow's milk kefir has an optimistic scenario, indicating a promising potential for future growth. This optimistic scenario can be realized if the key factors in the development of agrotechnopreneurship can be improved as expected. Meanwhile, the development of mocaf agrotechnopreneurship has a pessimistic scenario. Keywords: agrotechnopreneurship, Jember Regency, prospective analysis, the agricultural sector

Pemberdayaan Masyarakat Desa Gadingkulon Dau Kabupaten Malang melalui Pelatihan Pembuatan Kefir untuk Meningkatkan Nilai Ekonomis Susu Sapi

Gadingkulon Village, Dau District, Malang Regency, is one of the villages producing cow's milk, which is quite productive. To increase the economic value of cow's milk, one way of processing it is to make it into kefir. Kefir is a fermented drink made from cow's milk using kefir seeds, which has the benefit of being a probiotic that is needed to maintain body immunity, especially during a pandemic. Training on making cow's milk kefir for a group of cow's milk farmers in Gadingkulon village can provide another alternative for processing cow's milk to produce a halal probiotic product to increase people's immunity during a pandemic while at the same time increasing the selling value of cow's milk which has the potential to increase the income of cow's milk farmers. This empowerment activity was carried out using the observation and training method with the target of PKK women in Gadingkulon Village. The information results stated that the activity participants needed to become more familiar with the terms and benefits of kefir as a probiotic drink, which helps increase body immunity. The results of the community empowerment showed that the participants could understand and practice how to make cow's milk kefir, pack it aseptically, and form a kefir community in the Gadingkulon village.

Evaluation of the Effect of Cow’s Milk Kefir on Serum Tumor Necrosis Factor-alpha (TNF-α) and Expression of Inducible Nitric Oxide Synthase (iNOS) Gene in Liver Rats

TNF-α is a pro-inflammatory cytokine in insulin resistance. Cytokine-induced increase in TNF-α production by the iNOS pathway plays an important role in diabetes. This study was designed to determine the effect of cow's milk kefir as an antidiabetic and expression of the iNOS gene. Twenty-five Wistar rats were divided into 5 groups. Group cow’s milk kefir dose variation (50%, 75%, and 100%). This study showed that TNF-α levels in the DM control rat group were higher compared to other DM rat groups that were given cow’s milk kefir treatment. The cow's milk kefir treatment group (50%) had a higher average TNF-α content (146.3± 6.68) compared to the other two treatment groups given 75% cow's milk kefir (169.9± 6.39) and 100% cow's milk kefir (175.3± 4.66). There were differences in TNF-α levels between treatment groups (p=0.0013). The expression of the iNOS gene in the healthy control group was highest found in the M rat groupgiven 50% milk kefir and the lowest in the DM rat group given 100% milk kefir. There weresignificant differences in iNOS gene expression between groups (p = 0.0019). There was a significant difference between the DM rat group that was treated in the form of 50% group with DM Rats (positive controls) (p= 0.0048) and DM cow’s milk Kefir rats 75% milk with DM Rats (Positive controls) (p=0.0128). This study shows that there is an effect of cow's milk kefir as an antidiabetic on TNF-α and iNOS gene expression.

Studi Pendahuluan Pengembangan Agrotechnopreneurship Potensial di Kabupaten Jember

This research is a preliminary study to develop potential agrotechnopreneurship in Jember Regency. This study aims to identify agrotechnopreneurship products that can be developed in Jember Regency as a business base for community entrepreneurial activities, as well as an effort to utilize the agricultural potential in Jember Regency. The exploration of agrotechnopreneurship products uses documentation studies, while the determination of potential agrotechnopreneurship products uses the exponential comparison method (MPE). The results showed that the number of agrotechnopreneurship products that were considered feasible to be developed in Jember Regency was 92 products, including products based on livestock sub-sector (4 products), food crops (23 products), plantation (17 products), horticulture (28 products), and fisheries (20 products). Agrotechnopreneurship products are the most potential for community entrepreneurial activities among other products based on aspects of market opportunity, cost, profit potential, and human resource capabilities, namely cow's milk kefir (animal husbandry), mocaf flour (food crops), coconut husk briquettes (plantation), chili sauce (horticulture), and shredded catfish (fishing).

Kualitas Kefir Susu Sapi dengan Tambahan Madu Hutan Selama Penyimpanan Suhu Rendah

Kefir is a highly acidic dairy product with various health benefits. The addition of forest honey plays a role in improving the quality and taste of kefir. This study aimed to evaluate the effect of honey addition and storage time on the physicochemical and organoleptic properties of cow's milk kefir during refrigerator storage. The study was conducted with a 3´3 factorial randomized block design with three replications. The first factor was the added honey (0%, 5%, 10%, and 15%), and the second was the storage time (0, 7, and 14 days). Analysis of variance and Duncan's test were used to analyze the data. The results showed that the added honey significantly affected water activity (P <0.05). In addition, the high concentration of added honey increased the panelists’ preference for kefir acceptance. This study confirmed that the addition of honey and storage time significantly affected the characteristics of the cow's milk kefir. The best treatment was a 15% addition of honey with a storage time of 0 day.
 
 Keywords: honey, kefir, milk, physicochemical, storage time

Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk

In this study, donkey milk and cow milk used for kefir production and the kefir samples were characterised based on compositional and microbiological properties, volatile aroma compounds, amino acid composition, and sensory analyses during storage for 21 days at 5 °C. Compared to cow milk kefir (CMK), donkey milk kefir (DMK) had lower contents of total solids, fat, and protein. Using donkey milk resulted in a weaker body characteristic in the kefir sample due to its low total solids content and the low ratio of casein. Acetaldehyde and acetic acid formation were at a remarkable level in DMK. Besides, the high lactose content of donkey milk caused more ethanol production in the kefir. Tyrosine, valine, and arginine were the primary amino acids in DMK. Donkey milk kefir was evaluated as acceptable in the aspect of sensorial properties such as taste and odour. Based on the present results, it could be concluded that a probiotic fermented beverage can be produced from donkey milk.

Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by high‐throughput sequencing

This study determined changes in the live lactic microflora of cow and goat milk kefirs, traditionally produced using kefir grain and freeze stored for 30 days, using high-throughput sequencing. In kefir grains, 71.29% Lactococcus, 16.27% Enterococcus, and 12.3% Serratia were found in the M17 agar, and 69.93% Lacticaseibacillus and 24.54% Lactobacillus were found in MRS agar. In the M17 agar of cow milk kefir, 78.26% Lactococcus was found on day 0, and this rate was 91.68%, 87.98%, and 88.14%, on the 7th, 14th, and 30th days, respectively. As for goat milk kefir, Lactococcus levels were 82.98%, 93.28%, 87.77%, and 84.92%, respectively. On the MRS agar in cow milk kefirs, Lacticaseibacillus levels were found as 56.98%, 61.21%, 87.54%, and 75.50%, on days 0, 7, 14, and 30 of storage, respectively, while the rates were 48.95%, 77.02%, 87.85%, and 83.38% for goat milk kefirs, respectively. As a result, although kefir beverages frozen at −25°C contain sufficient levels of Lactobacillus and Lactococcus, it has been determined that the genus Serratia, which is one of the main spoilage factors in dairy products, is also increasing. Novelty impact statement In this study, the changes in the living lactic microflora during the frozen storage of traditional kefir beverages, whose production is increasing, were determined by high-throughput sequencing. It is thought that it is important to determine the effect of the freezing process on the viability of lactic acid bacteria, which are thought to have probiotic properties, for the long-term storage of these beverages. However, while lactic acid bacteria maintain their viability, it should be taken into account that microorganisms that are resistant to freeze conditions and cause spoilage can also develop.

Antifungal Activity of Peptides Derived From Iranian Traditional Kefir

Background: Probiotic products contain metabolites that have positive effects on the intestinal microorganisms and well-being of the host as well as possess antimicrobial properties. Objective: This study aimed to investigate the antifungal activities of the water-soluble peptides (WSPs) found in ewe and cow milk kefir fermented by the traditional kefiran of Semnan (Semnan province, Iran). Materials and Methods: Kefir samples were prepared by inoculating Iranian traditional kefiran into pasteurized milk. WPSs were extracted and antifungal activity was evaluated. Results: During the 28-day storage, the concentration of the amino acids increased except for a decrease detected in the concentration of arginine, aspartic acid, cysteine, and glycine; and the total amino acid concentration in ewe milk and kefir was higher than that in cow’s milk and kefir. The WSPs of both kefir samples showed considerable inhibitory activities against the growth of Candida albicans and Aspergillus niger, but Penicillium sp. had the lowest sensitivity when treated with WSPs. The antifungal activity of WSPs of ewe kefir was significantly higher than that of cow kefir. The highest growth inhibitory potential of WSPs between two kefir samples was found for C. albicans. The antifungal potential of WSPs of ewe kefir was considerably higher than that of cow kefir. Conclusion: The higher antifungal potential of ewe kefir was likely associated with the high concentration of protein, extensive degradation of proteins, and diversity of amino acids produced during the fermentation.

Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide

Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-11 accompanied with fructooligosaccharide (FOS) were used individually to develop a synbiotic kefir from cow and goat milk. Influence of milk type, as well as the probiotic strain was evaluated on the physicochemical, rheological, sensory, volatile flavor properties and probiotic viabilities of kefirs during 28d of storage. The results of this study highlight, L. acidophilus in combination with FOS had a supportive effect on the content of acetaldehyde, probiotics viability and overall sensory appreciation of samples at the end of storage. Particularly, cow milk kefir produced with Lb. acidophilus was found to be more effective on acetaldehyde formation (17.4 ppm mean value). Furthermore, cow milk favored the sensory properties of kefirs than goat milk. In conclusion, cow milk kefir supplemented with Lb. acidophilus and FOS was more appreciated. With regard to probiotic counts and rheological properties, while goat milk supported the survival of probiotics, cow milk had a positive effect on consistency index of samples. Therefore, these ingredients which could be used to provide synbiotic effect in kefirs could be preferred according to the targeted feature to meet the customer satisfaction by enhancing the aspects of products such as rheology, flavor and probiotic content.

CHARACTERISATION OF LACTIC ACID BACTERIA ISOLATED FROM KEFIR MILK MADE FROM DAIRY AND NON-DAIRY SOURCES AND THEIR SENSORY ACCEPTANCE

Kefir is a fermented milk obtained by fermenting milk with kefir grains. The chemical composition of dairy and non-dairy sources may affect the growth and characterisation of lactic acid bacteria (LAB). In this study, different sources of milk (cow milk) and non-dairy milk (soymilk and coconut milk) were used as the fermentation media for kefir products. The objectives of the study were to isolate and characterise LAB from kefir drink produced from dairy and non-dairy milk. LAB was isolated using different cultural methods, such as MRS Agar, MRS with 0.8% CaCO3, and M17 Agar. The characteristics of the LAB isolates were determined using morphological, biochemical tests and the API 50 CHL kit. The physicochemical composition of the samples was determined using titratable acidity and pH level. Sensory evaluation of the kefir drink samples was also carried out. Results confirmed that the isolates were identified as Lactobacillus buchneri, Lactobacillus brevis 1, Leuconostoc mesenteroides, Lactobacillus acidophilus 3 and Lactobacillus plantarum 1. The L. buchneri, L. brevis, Leu. mesenteroides and L. acidophilus are heterofermentative bacteria, whereas L. plantarum is a homofermentative bacterium. Four LAB isolates have the potential to be used as probiotic strains due to their high resistant to low pH and bile salt. The sensory scores of these products range between 5.00 and 8.00 in the 9-point hedonic scale. Most of the sensory panelists preferred cow milk kefir (p < 0.05) compared with coconut milk kefir and soy milk kefir during the sensory evaluation of all attributes. Meanwhile, the preference between coconut milk kefir and soy milk kefir was similar (p>0.05) in all attributes. Therefore, this study will be useful for probiotic manufacturers in the production of alternative probiotic drinks using dairy and non-dairy milk.

The effects of different dietary fiber use on the properties of kefir produced with cow's and goat's milk

The present study investigated the effects of quinoa flour and inulin on some properties of cow milk kefir and goat milk kefir. In samples produced with both types of milk, inulin addition significantly (p < .05) increased viscosity and decreased syneresis. The lowest pH value was obtained in cow milk kefir produced with 0.5% quinoa flour at the end of storage period. Storage and various formulations of kefir samples had significant effects on the syneresis, viscosity, Streptococci and Lactobacilli counts, total phenolic content, antioxidant activity, titratable acidity and L*, a*, and b* values. Antioxidant activities in cow milk and goat milk kefir varied between 15.27 and 33.71 and between 9.00 and 20.45 (µmol Trolox Equivalent/L), respectively. Quinoa flour addition led to a decrease in the general appreciation score. The highest taste-aroma and general acceptability scores were obtained with the sample that included 1% inulin in both milk types. Novelty impact statement Goat milk kefir exhibited lower total phenolic content and antioxidant activity when compared to cow milk kefir. Kefir with 1% inulin exhibited the highest Lactobacilli count at the beginning of storage. Inulin addition enhanced sensory properties, especially general acceptability and taste-aroma scores.

Effect of temperature and time storage towards alcohol level in cow milk kefir

Kefir is an acidic-alcoholic fermented milk product with little acidic taste and creamy consistency and has a distinctive yeasty aroma. Bacteria in the grain produce lactic acid and flavor components, carbon dioxide, and alcohol. Increased alcohol levels can occur with longer storage. The optimal temperature for the growth of alcohol-producing microorganisms can be at room temperature, whereas low temperatures can inhibit microbial growth and biochemical processes. This study aimed to determine the effect of temperature and storage time on the alcohol content of cow milk kefir. The research method used Randomized Block Design Factorial with two factors and three levels. The first factor was the storage time that consists of 7, 14 and 21 days. While, the second factor was storage temperature that consists of freezing storage (-10°C), refrigerator storage (15°C), and room storage (20°C). Data were analysed using ANOVA, then the further test DMRT with a 95% confidence interval. The best treatment result was tested using Zeleny. The best treatment result was attributed to freezing storage (day 7) at -10°C, with physical parameters include pH of 4.47 and total soluble solids of 10.00% Brix. Then, chemical parameters are total sugar (3.07%), total acid (0.26%), and alcohol content (0.04%). Lastly, microbiological parameters include the total of lactic acid bacteria (5.91 Log CFU/ml) and the total of yeast (6.56 Log CFU/ml). Kefir with the best treatment could decrease the alcohol level and safe for consumption.

Evaluation of Antioxidant and Antimicrobial Activity of Water-Soluble Peptides Extracted from Iranian Traditional Kefir

Kefir, a traditional fermented milk product, is considered as a rich source of biofunctional compounds like peptides that are beneficial to human health. The objective of this study was to extract water-soluble peptides from cow and ewe milk kefir (produced by local kefir grains of Semnan, Iran) and investigate their antioxidant and antimicrobial activities. Evaluation of the chemical composition of the cow and ewe pasteurized milk and kefir showed a decrease in protein, total carbohydrate, and lactose content. There was no difference between the mineral profile of fresh milk and kefir. The count of lactic acid bacteria was almost stable during the 28 days of storage period. From the 1st to the 28th day of storage, the population of Lactococci (LC) was 11.5–12.1 and 11.4–12.2 log10 CFU/mL for cow and ewe milk kefir, respectively. A great antioxidant potential (DPPH and ABTS assay) was observed for the peptides extracted from cow and ewe kefir (at a concentration of 1.25 mg/mL) on day 28 storage. Also, ewe kefir peptides had higher antioxidant activity than peptides of cow kefir. The antimicrobial activity of water-soluble peptides of ewe milk kefir was superior to those of cow milk kefir (at the same concentration of 20 mg/mL). The results of this work expressed great functional properties of peptides derived from ewe milk produced by local kefir grains of Semnan.

İnek ve Keçi Sütleri Kullanımının Kefirin Antioksidan, Reolojik ve Duyusal Özellikleri Üzerine Etkisi

Son yıllarda keçi sütü ile üretilen ürünlere talep artmaktadır. Buna karşın, keçi sütünün inek sütüne kıyasla bileşen ve lezzet farklılıkları keçi sütü ile üretilen ürünlerin özelliklerinde önemli farklılıklara sebep olabilmekte ve ürünün kabul edilebilirliğini etkilemektedir. Bu çalışmada, keçi sütü ile üretilen kefirin antioksidan kapasitesinin, reolojik ve duyusal özelliklerinin inek sütüyle üretilen kefirin, söz konusu özellikleriyle kıyaslanması amaçlanmıştır. Bu çerçevede, inek sütü, keçi sütü ve 1:1 oranında inek ve keçi sütlerinin karışımıyla kefir üretilmiş, fiziko-kimyasal, reolojik ve duyusal analizleri gerçekleştirilmiştir. Bütün kefir örneklerinin reolojik özelliklerinin psödoplastik davranış gösterdiği ve üssel modele uygun olduğu belirlenmiştir. Keçi sütü ile üretilen kefir örneğinin ise görünür viskozite değerleri inek sütü ile üretilen kefirlere kıyasla düşük bulunmuştur. Keçi sütü kefirinin toplam antioksidan kapasitesinin de inek sütü kefirine kıyasla daha yüksek, renkte a ve b değerlerinin ise daha düşük olduğu tespit edilmiştir. Buna karşın, keçi sütü kefirinde, panelistler tarafından daha düşük kıvam ve kefir lezzeti algılanarak tüm izlenim açısından da daha düşük puanlar almıştır. Keçi sütüne %50 oranında inek sütü ilavesi ise, keçi sütünün yarattığı bu durumu etkilemiş ve duyusal özellikleri tamamıyla inek sütü kefirinin duyusal özelliklerine benzerlik göstermiştir. Dolayısıyla, inek sütü karışımı olumlu sonuçlar vermekle birlikte, sadece keçi sütünden kefir üretiminde daha iyi kıvam ve lezzet eldesi için daha ileri çalışmaların yapılması gerektiği sonucuna varılmıştır.

The Effect of Incorporating Ginger Extract (Zingiber officinale) to Cow Milk Kefir: An Analysis of Antioxidant and Microbiological and Physicochemical Characteristics

This study aimed to analyze the antioxidant activities and microbiological and physicochemical characteristics of cow milk kefir fortified with ginger extract (Zingiber officinale). The ginger extract was incorporated together with grain before the fermentation. The levels of ginger extract concentrate were 0, 0.5, 1.0, 1.5, and 2.0 % (w/w). The ginger used in this study is a thick ginger extract that is added before the kefir fermentation process. The result showed that a higher level of ginger extract added to the fermentation could improve the antioxidant activities of the cow milk kefir. The kefir sample fortified with 2.0% ginger extract produced the highest antioxidant activities, particularly DPPH IC50 (0.32%) and a total polyphenol of 0.72%. This study found that the higher the ginger extract level, the lower the total count, total LAB, and total yeast. The average value of physicochemical characteristics for free fatty acid, lactic acids, alcohol, and pH in the present study was 0.5503 mg/KOH, 1.0005%, 1.628 g/dL, and 4.42, respectively. In conclusion, the ginger extract was effective for producing kefir with high antioxidant activities (DPPH IC50) and total polyphenol.

An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt

In the present study, the antimicrobial activity of kefir and probiotic yogurt produced from cow, camel, ewe, and goat milk on pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella enterica) and fungi (Aspergillus niger, Penicillium sp., and Fusarium sp.) during 20-day storage period at 4 oC was investigated. The carbohydrate content and pH of milk samples decreased during the fermentation process to produce probiotic yogurt and kefir, also the acidity increased significantly. The results revealed that kefir samples had stronger antifungal and antibacterial effect than probiotic yogurt samples. Among kefir samples, the ewe and cow milk kefir expressed the highest and the lowest antimicrobial activity, respectively. A. niger, S. aureus, and L. monocytogenes were the most sensitive and Penicillium sp. and E. coli were the most resistant microorganisms against treatment by kefir and probiotic yogurt.

Comparing microbiological profiles, bioactivities, and physicochemical and sensory properties of donkey milk kefir and cow milk kefir

Comparing microbiological profiles, bioactivities, and physicochemical and sensory properties of donkey milk kefir and cow milk kefir