ارزیابی ویژگیهای ضداکسیدانی و پری‌بیوتیکی آرد کینوا و بررسی پذیرش کلی استفاده از آن در یک دسرلبنی

Ahmad V, Khan MS, Jamal QMS, Alzohairy MA, Al Karaawi MA and Siddiqui MU, 2017. Antimicrobial potential of bacteriocins: In therapy, agriculture and food preservation. International Journal of Antimicrobial Agents 49: 1-11.

Ajam F and Koohsari H, 2020. Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains. Journal of Food Processing and Preservation 44 (12): e14913.

Alakomi HL, Skytta E, Saarela M, Mattila-Sandholm T, Latva-Kala K and Helander IM, 2000. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane. Applied and environmental microbiology 66 (5): 2001-2005.

Altay F, Karbancıoglu-Guler F, Daskaya-Dikmen C and Heperkan D, 2013. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics. International Journal of Food Microbiology 167: 44–56.

Anderson JW and Gilliland SE, 1999. Effect of fermented milk (yogurt) containing Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic humans. Journal of the American College of Nutrition 18: 43-50.

Barbosa AF, Santos PG, Lucho AMS and Schneedorf JM, 2011. Kefiran can disrupt the cell membrane through induced pore formation. Journal of Electroanalytical Chemistry 653: 61-66.

Ba´u TR, Garcia S and Ida EI, 2015. Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production. International Journal of Food Sciences and Nutrition 66: 845–850.

Biadała A, Szablewski T, Lasik-Kurdys M and Cegielska-Radziejewska R, 2020. Antimicrobial activity of goat's milk fermented by single strain of kefir grain microflora. European Food Research and Technology 246: 1231-1239.

Blair JM, Webber MA, Baylay AJ, Ogbolu DO and Piddock LJ, 2015. Molecular mechanisms of antibiotic resistance. Nature Reviews Microbiology 13 (1): 42-51.

Carasi P, Diaz M, Racedo SM, De Antoni G, Urdaci MC and Serradell ML, 2014. Safety characterization and antimicrobial properties of kefir-isolated Lactobacillus kefiri,” BioMed Research International 2014: Article ID e208974.

Chifiriuc MC, Cioaca AB and Lazar V, 2011. In vitro assay of the antimicrobial activity of kephir against bacterial and fungal strains. Anaerobe 17:433-435.

Dadkhah SH, Pourahmad R, Mazaheri Assadi M, Moghimi A, 2011.  Kefir production from soymilk. Annals of Biological Research 2 (6): 293-299.

Dinua M, Abbatea R, Gensinia GF, Casinia A and Sofi F, 2017. Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta-analysis of observational studies. Critical Reviews in Food Science and Nutrition 57: 3640–3649.

Farnworth ER, 2005. Kefir. A complex probiotic. Food Science Technology, Bulletin. 2: 1-17.

Frengova GI, Simova ED, Beshkova DM and Simov ZI, 2002. Exopolysaccharides produced by lactic acid bacteria of kefir grains, Zeitschrift für Naturforschung C 57: 805-810.

Fuller R, 1989. Probiotics in man and animals; A review. Journal of Applied Bacteriology 66: 365-378.

Gamba RR, Yamamoto S, Abdel-Hamid M, Sasaki T, Michihata T, Koyanagi T and Enomoto T, 2020. Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk. International Journal of Microbiology 2020: Article ID 7019286.

Gao J, Gu F, Abdella N, Ruan H, and He G, 2012. Investigation on culturable microflora in Tibetan kefir grains from different areas of China. Journal of Food Science 77: 425-433.

Garbers IM, Britz TJ, Witthuhn RC, 2004. PCR-based denaturing gradient gel electrophoretictypification and identification of the microbial consortium present in kefir grains. World Journal of Microbiology and Biotechnology 20: 687-693.

Garrote GL, Abraham AG, and De Antoni GL, 2000. Inhibitory power of kefir: the role of organic acids. Journal of Food Protection 63 (3): 364-369.

González-Orozco BD, García-Cano I, Jiménez-Flores R, and Alvárez VB, 2022. Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects. Journal of Dairy Science 105 (5): 3703-3715.

Jayachandran M and Xu B, 2019. An insight into the health benefits of fermented soy products. Food Chemistry 271: 362-371.

Jianzhong Z, Xiaoli L, Hanhu J and Mingsheng D, 2009. Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis. Food Microbiology 26: 770-775.

Kabak B and Dobson A, 2011. An introduction to the traditional fermented foods and beverages of Turkey. Critical Reviews in Food Science and Nutrition 51(3): 248-60.

Kempka AP, Krüger RL, Valduga E, Di Luccio M, Treichel H, Cansian R and Oliveira D, 2008. Formulation of a peach-flavored dairy drink using alternative substrates and probiotic culture. Food Science and Technology 28: 170-177.

Kim DH, Jeong D, Kim H, Kang IB, Chon JW, Song KY and Seo KH. 2016. Antimicrobial activity of kefir against various food pathogens and spoilage bacteria. Korean journal for food science of animal resources 36 (6): 787-790.

Kourkoutas Y, Sipsas V, Papavasiliou G and Koutinas AA, 2007. An economic evaluation of freeze-dried kefir starter culture production using whey. Journal of Dairy Science 90: 2175-2180.

Kukhtyn M, Vichko O, Horyuk Y, Shved O and Novikov V, 2018. Some probiotic characteristics of a fermented milk product based on microbiota of ‘‘Tibetan kefir grains’’ cultivated in Ukrainian household. Journal of Food Science and Technology 55: 252-257.

La Riviere JWM, Kooiman P, Schmidt K, 1967. Kefiran, a novel polysaccharide produced in the kefir grain by Lactobacillus brevis. Arch. Mikrobiology 59: 269-278.

Liu JR, Lin CW, 2000. Production of Kefir from Soymilk with or Without Added Glucose, Lactose, or Sucrose. Journal of Food Science 65 (4): 716-719.

Nikaido H, 2003. Molecular basis of bacterial outer membrane permeability revisited. Microbiology and molecular biology reviews 67 (4): 593-656.

Oliveira Leite AM, Lemos Miguel MA, Peixoto RS, Rosado AS, Silva JT and Paschoalin VMF, 2013. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian Journal of Microbiology 44 (2): 341-349.

Pintado ME, Lopes Da Silva JA, Fernandes PB, Malcata FX and Hogg TA, 1996. Microbiological and rheological studies on Portuguese kefir grains. International journal of Food Science and Technology 31: 15-26.

Pinthong R, Macrae R and Dick J, 1980. The development of a soya- based yogurt. III. Analysis of oligosaccharides. International journal of Food Science and Technology 15: 661-667.

Pop C, Apostu S, Salanta L, Rotar AM, Sindic M, Mabon N and Socaciu C, 2014. Influence of Different Growth Conditions on the Kefir Grains Production, used in the Kefiran Synthesis. Bulletin UASVM Food Science and Technology 71(2): 147-153.

Prado MR, Blandon LM, Vandenberghe LPS, Rodrigues C, Castro GR, Thomaz-soccol V and Soccol CR, 2015. Milk kefir: composition, microbial cultures, biological activities, and related products. Frontiers in Microbiology 6: 1-10.

Rattray FP, O’Connell MJ, 2011. Fermented Milks Kefir. In: Fukay, J. W. (ed.), Encyclopedia of Dairy Sciences (2th ed). Academic Press, San Diego, USA, Pp.518-524.

Rosa DD, Dias MM S, Grze´SkoŁ Wiak M, Reis SA, Conceição LL and Peluzio MDCG, 2017. Milk kefir: nutritional, microbiological and health benefits. Nutrition Research Reviews 30 (1): 82-96.

Sezer C and Guven A, 2009. Investigation of bacteriocin production capability of lactic acid bacteria ısolated from foods. Kafkas Universitesi Veteriner Fakultesi Dergisi 15: 45-50.

Shen Y, Kim DH, Chon JW, Kim H, Song KY and Seo KH, 2018. Nutritional effects and antimicrobial activity of kefir (grains). Journal of Milk Science and Biotechnology 36: 1-13.

Silhavy TJ, Kahne D and Walker S, 2010. The bacterial cell envelope. Cold Spring Harbor perspectives in biology 2(5): a000414.

Silva CFG, Santos FL, de Santana LRR, Silva MVL and Conceicao TDA, 2018. Development and characterization of a soymilk Kefir-based functional beverage. Food Science and Technology Campinas 38(3): 543-550.

Silva KR, Rodrigues SA, Filho LX and Lima AS, 2009. Antimicrobial activity of broth fermented with kefir grains. Applied Biochemistry and Biotechnology 152: 316-325.

Simova E, Beshkova D, Angelov A, Hristozova T, Frengova G and Spasov Z, 2002. Lactic acid bacteria and yeasts in kefir grains and kefir made from them. Journal of Industrial Microbiology and Biotechnology 28: 1-6.

Stroehle L, Zweytick G and Berghofer E, 2006. Sauerkraut fermentation with L (+)-lactic acid producing bacteria. Ernaehrung 30(1): 293-303.

Tamime AY, 2006. Production of Kefir, Koumiss and Other Related Products. In: Tamime, AY (ed.), Fermented Milk Blackwell Science Ltd, Oxford, UK, Pp.174-216.

Viana JV, Cruz AG, Zoellner SS, Silva R and Batista ALD, 2011. Probiotic foods: consumer perception and attitudes. International Journal of Food Science & Technology 43(1): 1577-1580.

Wang Y, Ahmed Z, Feng W, Li C and Song S, 2008. Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir. International Journal of Biological Macromolecules 43: 283-288.

Weinstein MP, Patel JB, Burnham CA, Campeau S, Conville PS, Doern C, … Zimmer BL, 2018. Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically. In Clinical and laboratory standard institute (Vol. M07, 11th ed., pp. 15–35). Pennsylvania, USA. Wayne.

Zajšek K and Goršek A, 2011. Experimental assessment of the impact of cultivation conditions on kefiran production by the mixed microflora imbedded in kefir grains. Chemical Engineering Transactions 24: 481-486.