Journal of Dairy Science
 2013
DOI: 10.3168/jds.2012-6263
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Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes

A.M.O. Leite
1
,
Deborah Catharine de Assis Leite2,
Eduardo Mere Del Aguila3
et al.

Abstract: The microbial community composition and chemical characteristics of a Brazilian milk kefir sample produced during its manufacturing and refrigerated storage were investigated by culture-dependent and -independent methods and HPLC. Lactococcus lactis ssp. cremoris and ssp. lactis, Leuconostoc mesenteroides, Acetobacter lovaniensis, and Saccharomyces cerevisiae were isolated, whereas the detected bands on denaturing gel gradient electrophoresis corresponded to Lactobacillus kefiranofaciens, Lactobacillus kefiri,… Show more

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Cited by 137 publications

(145 citation statements)
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“…At the end of the first phase of fermentation, the lactose concentration was 26.7 mg/ml indicating that 23% of lactose was utilized. This value was similar to the previously reported value for the fermentation of Brazilian kefir produced by direct inoculation with kefir grains, where the lactose utilization was 24% for the first 24 h [18]. In the second phase of fermentation, the lactose intake starts after 4 h (Fig.…”
Section: Resultssupporting
confidence: 91%
Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.
“…At the end of the first phase of fermentation, the lactose concentration was 26.7 mg/ml indicating that 23% of lactose was utilized. This value was similar to the previously reported value for the fermentation of Brazilian kefir produced by direct inoculation with kefir grains, where the lactose utilization was 24% for the first 24 h [18]. In the second phase of fermentation, the lactose intake starts after 4 h (Fig.…”
Section: Resultssupporting
confidence: 91%
Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.
“…The increment of yeast counts in case cow's milk may be due to that outer grain portions is suitable for yeasts, unlike bacteria which often located in the inner grain portions, our observation is in consistent with the notes of Leite et al, 2013b).…”
Section: Resultssupporting
confidence: 90%
Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.
“…As expected, the two types of kefir differed significantly in the contents of major carbohydrates ( Table 1 ). Lactose content in the traditional kefir (about 3.6 g/100 g) was in accordance with literature data of kefir stored for 7 or 8 days, while lactose level in the lactose-free kefir samples amounted to 0.1 g/100 g [ 31 , 34 , 35 ]. For a food product to be considered lactose-free, the level of lactose must not exceed 0.1 g/100 g, according to the recommendation of the European Food Safety Agency [ 36 ].…”
Section: Resultssupporting
confidence: 88%
Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.
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