Development of a Novel Whey Beverage by Fermentation with Kefir Granules. Effect of Various Treatments

No abstract is available for this paper.

• Publication year

  2004

• Venue

  Biotechnology progress (Print)

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1021/bp0343458PMID 15296434
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Whey liquid waste of the dairy industry as raw material for potable alcohol production by kefir granules.

  2002cited by this paper
• Effect of manganese on Lactobacillus casei fermentation to produce lactic acid from whey permeate

  2001cited by this paper
• Production, purification and partial characterization of two extracellular proteases from Serratia marcescens grown in whey

  2001cited by this paper
• Effect of carbohydrate substrate on fermentation by kefir yeast supported on delignified cellulosic materials.

  2001cited by this paper
• Factors affecting the fermentative lactic acid production from renewable resources(1).

  2000cited by this paper
• Air pressure effects on biomass yield of two different Kluyveromyces strains.

  2000cited by this paper
• Influence of milk whey, nitrogen and phosphorus concentration on oxalic acid production by Aspergillus niger

  1999cited by this paper
• Nisin Production by a Mixed-Culture System Consisting of Lactococcus lactis andKluyveromyces marxianus

  1999cited by this paper
• Low-temperature alcoholic fermentation by delignified cellulosic material supported cells of kefir yeast.

  1999cited by this paper
• Acetate production from whey lactose using co-immobilized cells of homolactic and homoacetic bacteria in a fibrous-bed bioreactor.

  1998cited by this paper
• Continuous production of galacto-oligosaccharides from lactose by Bullera singularis beta-galactosidase immobilized in chitosan beads

  1998cited by this paper
• Kinetic modelling of continuous production of ethanol from cheese whey

  1997cited by this paper
• A mathematical model of ethanol fermentation from cheese whey

  1997cited by this paper
• ROOM AND LOW TEMPERATURE BREWING WITH YEAST IMMOBILIZED ON GLUTEN PELLETS

  1997cited by this paper
• Supplementation of whey with glucose and different nitrogen sources for lactic acid production by Lactobacillus delbrueckii

  1996cited by this paper
• Effect of fermentation conditions on the production of citric acid from cheese whey by Aspergillus niger.

  1996cited by this paper
• Influence of immobilization supports on the kinetic constants of anaerobic digestion of cheese whey

  1994cited by this paper
• Microflora present in kefir grains of the Galician region (North-West of Spain)

  1993cited by this paper
• Fermentation of sweet whey by ethanologenic Escherichia coli

  1992cited by this paper
• Consumer acceptance of sweetened and flavoured kefir

  1991cited by this paper
• Carbon dioxide synthesis by immobilized yeast cells in kefir production

  1989cited by this paper
• WHEY : COMPOSITION , PROPERTIES , PROCESSING AND USES

  year unknowncited by this paper

• Techno-Functional Properties and Recent Advances in the Manufacturing of Whey Beverages: A Review

  2025cites this paper
• Production of Kefir and Kefir-like Beverages: Fundamental Aspects, Advances, and Future Challenges

  2025cites this paper
• Comparative Analysis of Three Types of Whey as Substrate for Fermentation by Kluyveromyces marxianus and its Influence on Isoamyl Acetate Synthesis

  2024cites this paper
• Evaluation of Kefir Grain Microbiota, Grain Viability, and Kefir Bioactivity from Fermenting Dairy Processing By-Products.

  2024cites this paper
• Development of Functional Nutritional Whey Beverage with Herbal Extract and Its Sensory Quality

  2024influential citation
• Pro-pre and Postbiotic Fermentation of the Dietetic Dairy Matrix with Prebiotic Sugar Replacers

  2023cites this paper
• Effect of glucan addition on complexed zinc concentration and physico-chemical attributes of buffalo milk paneer whey

  2022cites this paper
• Chemical Profiles of Selected Jordanian Foods

  2021cites this paper
• Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems

  2021cites this paper
• Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia)

  2021cites this paper
• Shaneenah, a Fermented Dairy Drink. Chemical Features

  2021cites this paper
• Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey.

  2021cites this paper
• Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties

  2021cites this paper
• An evaluation of the quality characteristics of kefir fortified with olive (Olea europaea) leaf extract

  2021cites this paper
• The ameliorative effects of probiotic‐fermented soymilk on acute alcoholic liver injury

  2021cites this paper
• Pilot consumer study and costing of fortified whey kefir drink: A healthy substitute for carbonated beverages

  2020cites this paper
• Optimal Fermentation Conditions and Storage Period of Fermented Beverages Made from Demineralized Whey Using Kluyveromyces marxians

  2020cites this paper
• Application of multiple sensory evaluations to produce fermented beverages made from sole whey usingKluyveromyces marxianus

  2020cites this paper
• Valorization of Zante currant side‐streams for the production of phenolic‐rich extract and bacterial cellulose: a novel biorefinery concept

  2020cites this paper
• Physicochemical composition and fermentation kinetics of a novel Palm Sap-based Kefir Beverage from the fermentation of Borassus aethiopum Mart. fresh sap with kefir grains and ferments

  2020cites this paper
• Probiotic fermented beverages based on acid whey.

  2019cites this paper
• Synthesis of lactose lauryl ester in organic solvents using aluminosilicate zeolite as a catalyst.

  2019cites this paper
• Revealing new promoters in whey fermentation leads to a new research concept

  2019cites this paper
• Technological Utilization of Whey towards Sustainable Exploitation

  2019cites this paper
• Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

  2019cites this paper
• Technology of Dairy-Based Beverages

  2019cites this paper
• Synthesis and characterization of lactose fatty acid ester biosurfactants using free and immobilized lipases in organic solvents.

  2018cites this paper
• Probiotics Consumption Increment through the Use of Whey- Based Fermented Beverages

  2018cites this paper
• Synbiotic Fermentation for the Co‐Production of Lactic and Lactobionic Acids from Residual Dairy Whey

  2017cites this paper
• Abating whey organic load through ethanol and lactic acid production by kefir

  2016cites this paper
• Lactose: Production and Upgrading

  2016cites this paper
• Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey

  2016cites this paper
• Fermented dairy products based on ovine cheese whey

  2015cites this paper
• Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications

  2015cites this paper
• Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

  2015cites this paper
• CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GOAT MILK KEFIR DURING STORAGE UNDER DIFFERENT TEMPERATURES

  2015cites this paper
• Fermentacija rižinog, bademovog, kravljeg i lješnjakovog mlijeka nacijepljenih kefirnim zrncima

  2015cites this paper
• Wykorzystanie serwatki w procesach biotechnogicznych

  2014cites this paper
• Single cell oil (SCO) production by Fusarium species using cheese whey as a substrate

  2014cites this paper
• A novel approach of direct formulation of defined starter cultures for different kefir-like beverage production

  2014cites this paper
• Fermentation conditions of walnut milk beverage inoculated with kefir grains

  2013cites this paper
• Physicochemical and Amino Acid Profiling of Cheese Whey

  2013cites this paper
• Production of Dairy Products

  2013cites this paper
• Dietary Supplementation Of Prebiotics In Whey Based Functional Drink

  2013cites this paper
• Innovative Unit Operations

  2013cites this paper
• Lactose uptake rate measurements by 14C-labelled lactose reveals promotional activity of porous cellulose in whey fermentation by kefir yeast.

  2012cites this paper
• Selection of Lactobacillus Strains for Functional Whey-Based Beverage Production

  2012cites this paper
• Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey

  2012cites this paper
• Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage

  2012cites this paper
• Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation

  2012cites this paper
• Production of Unique Naturally Immobilized Starter: A Fractional Factorial Design Approach Towards the Bioprocess Parameters Evaluation

  2011cites this paper
• A modelling study on kefir grain biomass growth: Influence of various minerals

  2011cites this paper
• Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

  2011cites this paper
• Chemical composition and sensory analysis of cheese whey‐based beverages using kefir grains as starter culture

  2011cites this paper
• Inhibitory activity of cheese whey fermented with kefir grains.

  2011cites this paper
• Research perspectives and role of lactose uptake rate revealed by its study using 14C-labelled lactose in whey fermentation.

  2011cites this paper
• Brazilian kefir: structure, microbial communities and chemical composition

  2011cites this paper
• Modelling of batch kefir fermentation kinetics for ethanol production by mixed natural microflora

  2010cites this paper
• Functional fermented whey-based beverage using lactic acid bacteria.

  2010cites this paper
• Effect of natural starter culture activity on ethanol content in fermented dairy products

  2010cites this paper
• Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

  2009cites this paper
• Lactose uptake rate by kefir yeast using 14C-labelled lactose to explain kinetic aspects in its fermentation.

  2009cites this paper
• Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

  2009cites this paper
• Kefir and Koumiss: Microbiology and Technology

  2009cites this paper
• Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains.

  2009cites this paper
• Whey-based functional beverages

  2009cites this paper
• Production of freeze-dried kefir culture using whey

  2008cites this paper
• Fermentation efficiency of thermally dried kefir.

  2008cites this paper
• Fermentation efficiency of thermally dried immobilized kefir on casein as starter culture

  2008cites this paper
• Kefir grains production—An approach for volume optimization of two-stage bioreactor system

  2008cites this paper
• Upgrading of discarded oranges through fermentation using kefir in food industry

  2008cites this paper
• Yeasts as Biocatalysts

  2006cites this paper
• Kefir ? a complex probiotic

  2005influential citation