Kefir - Wikipedia

^ Jump up to: a b .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}"KEFIR – Ecosaving.net – EU GREEN REVOLUTION". 2020-04-05. Archived from the original on 2020-04-05. Retrieved 2020-12-22. ^ "kefir". Oxford Dictionaries. ^ kefir. dictionary.reference.com ^ Jump up to: a b Мусаевич, Мизиев, Исмаил (2010-03-07). История Балкарии и Карачая в трудах Исмаила Мизиева: В 3 т. (in Russian). Нальчик: Издательство М. и В. Котляровых. ISBN 978-5-93680-337-6. ^ А., ТАРАСОВ (1925). "Нельзя забывать, что в Карачае издревле вырабатывается замечательная "лактобацил-линовая" простокваша "айран", нельзя забывать, что родиной кефира, кефирного молока считается Карачай. Только здесь можно купить в засушенном виде похожие на крупную дробь кефирные грибки ("гыпы", по-карачаевски). Германские ученые также считают Карачай родиной этого грибка…". Северо-Кавказский край. (in Russian). 9: 84. ^ Jump up to: a b Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D (October 2013). "A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics". 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"Reclassification of Lactobacillus kefirgranum Takizawa et al. 1994 as Lactobacillus kefiranofaciens subsp. kefirgranum subsp. nov. and emended description of L. kefiranofaciens Fujisawa et al. 1988". International Journal of Systematic and Evolutionary Microbiology. 54 (Pt 2): 551–556. doi:10.1099/ijs.0.02912-0. PMID 15023974. ^ Federici F, Manna L, Rizzi E, Galantini E, Marini U (August 2018). Dennehy JJ (ed.). "Draft Genome Sequence of Lactobacillus kefiri SGL 13, a Potential Probiotic Strain Isolated from Kefir Grains". Microbiology Resource Announcements. 7 (4): e00937–18, e00937–18. doi:10.1128/MRA.00937-18. PMC 6256422. PMID 30533877. ^ Jump up to: a b c d de Oliveira Leite AM, Miguel MA, Peixoto RS, Rosado AS, Silva JT, Paschoalin VM (October 2013). "Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage". Brazilian Journal of Microbiology. 44 (2): 341–9. doi:10.1590/S1517-83822013000200001. PMC 3833126. PMID 24294220. ^ Ninane V, Berben G, Romne J, Oger R (2005). "Variability of the microbial abundance of kefir grain starter cultivated in partially controlled conditions" (PDF). Biotechnologie, Agronomie, Société et Environnement. 5 (3): 191–194. Archived from the original (PDF) on 2010-02-16. ^ Kourkoutas Y, Kandylis P, Panas P, Dooley JS, Nigam P, Koutinas AA (September 2006). "Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production". Applied and Environmental Microbiology. 72 (9): 6124–35. doi:10.1128/AEM.03078-05. PMC 1563647. PMID 16957238. ^ Mei J, Guo Q, Wu Y, Li Y (2014-10-31). Al-Ahmad A (ed.). "Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods". PLOS ONE. 9 (10): e111648. Bibcode:2014PLoSO...9k1648M. doi:10.1371/journal.pone.0111648. PMC 4216126. PMID 25360757. ^ Nikolaou A, Sgouros G, Mitropoulou G, Santarmaki V, Kourkoutas Y (January 2020). "Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking". Foods. 9 (2): 115. doi:10.3390/foods9020115. PMC 7073665. PMID 31973003. ^ Jump up to: a b Van Wyk J (2019). "12 - Kefir: The Champagne of Fermented Beverages". Fermented Beverages. 5: 473–527. doi:10.1016/B978-0-12-815271-3.00012-9. ISBN 978-0-12-815271-3. ^ Farnworth ER (2005). "Kefir – a complex probiotic" (PDF). Food Science and Technology Bulletin: Functional Foods. 2 (1): 1–17. CiteSeerX 10.1.1.583.6014. doi:10.1616/1476-2137.13938. Archived from the original (PDF) on 2013-10-29. ^ Laureys D, De Vuyst L (April 2014). Griffiths MW (ed.). "Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation". Applied and Environmental Microbiology. 80 (8): 2564–72. doi:10.1128/aem.03978-13. PMC 3993195. PMID 24532061. ^ Rabl W, Liniger B, Sutter K, Sigrist T (March 1994). "[Ethanol content of Kefir water]". Blutalkohol (in German). 31 (2): 76–9. PMID 8204224. ^ Gorgus E, Hittinger M, Schrenk D (September 2016). "Estimates of Ethanol Exposure in Children from Food not Labeled as Alcohol-Containing". Journal of Analytical Toxicology. 40 (7): 537–42. doi:10.1093/jat/bkw046. PMC 5421578. PMID 27405361. ^ Jump up to: a b Farnworth E (2008). Handbook of fermented functional foods (second ed.). Boca Raton: CRC Press. ISBN 978-1-4200-5328-9. OCLC 646745830. ^ Jump up to: a b Guzel-Seydim ZB, Kok-Tas T, Greene AK, Seydim AC (March 2011). "Review: functional properties of kefir". Critical Reviews in Food Science and Nutrition. 51 (3): 261–8. doi:10.1080/10408390903579029. PMID 21390946. S2CID 19963871. ^ Jump up to: a b c "Nutrition facts for fluid sheep milk, one US cup, 245 ml". Conde Nast, Nutritiondata.com, USDA Nutrient Database, Standard Reference, version 21. 2014. Retrieved 19 November 2014. ^ Odet G (1995). "Fermented Milks". 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"Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains" (PDF). Journal of Dairy Science. 92 (7): 3002–13. doi:10.3168/jds.2008-1669. PMID 19528577. ^ Maeda H, Zhu X, Suzuki S, Suzuki K, Kitamura S (August 2004). "Structural characterization and biological activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2B(T)". Journal of Agricultural and Food Chemistry. 52 (17): 5533–8. doi:10.1021/jf049617g. PMID 15315396. ^ Abraham AG, De Antoni GL (May 1999). "Characterization of kefir grains grown in cows' milk and in soya milk". The Journal of Dairy Research. 66 (2): 327–33. doi:10.1017/S0022029999003490. PMID 10376251.