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Cited by 119Probiotics and Fermented FoodsPolysaccharides Composition and ApplicationsAdvanced Scientific Research Methods

The DOI matches its Crossref record; 26 of the 27 references it cites were found in a registry or an index.

Microbiological and rheological studies on Portuguese kefir grains

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Pintado, Manuela E, Da Silva, J A Lopes, Fernandes, Paulo B, Malcata, F Xavier, Hogg, Tim A·1996·International Journal of Food Science and Technology
DOI 10.1111/j.1365-2621.1996.16-316.x
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Abstract

The native bacteria and yeasts present in Portuguese kefir grains stored under four distinct sets of environmental conditions have been isolated and identified on the basis of morphology and biochemical tests. The microbial population of the kefir grains as a whole has been characterized in terms of rates of biomass production and formation of lactic acid and ethanol. The rheological properties of the purified polysaccharide (kefiran) produced by the microflora of the grains and accumulated therein were studied in a low water activity solvent and as a component of a binary gel containing either κ-carrageenan or xanthan gum.

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Research works printed but not linked: 5

  1. [1]1. Bergey (1986). Manual of Determinative Bacteriology. Pp. 1043-1065; 1209-1234. Baltimore: Williams & Wilkins.
  2. [4]4. Cuvelier, G., Peigny-Nourry, C. & Launay, B. (1990). Viscoelastic properties of physical gels: critical behaviour at the gel point. In: Gums and Stabilizers for the Food Industry -5, (edited by G.O. Phillips, D.J. Wedlock, and P.A. Williams. Pp. 549-552. Oxford: IRL Press.
  3. [17]17. La Reviere, J.W.M. (1963). Studies on kefir grain. Journal of General Microbiology, 31, 5. (Proceedings of the Society for General Microbiology).
  4. [23]23. Morris, E.R. & Ross-Murphy, S.B. (1981). Chain flexibility of polysaccharides and glycoproteins from viscosity measurements. In: Techniques in Carbohydrate Metabolism B310, (edited by D.H. Northcote). Pp. 1-46. Elsevier/North-Holland Scientific Publishers, Amsterdam.
  5. [26]26. Ohara N., Kozaki, M. & Kitahara, K. (1977). Microbiological studies on kefir I. Isolation and identification of yeasts from kefir. Journal of Agricultural Science, 21, 92-103.

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Metadata

Authors
Pintado, M. E., Da Silva, J. A. L., Fernandes, P. B., Malcata, F. X., & Hogg, T. A.
Affiliations
  • Universidade Católica Portuguesa (PT)
  • Escola Superior de Biotecnologia, Universidade Católica Portuguesa , Porto ,
Corresponding author
Malcata, F Xavier
ORCID
Venue
International Journal of Food Science and Technology
Publisher
Oxford University Press (OUP)
Published
1996-02-01
Volume
31
Issue
1
Pages
15-26
ISSN
  • 0950-5423 (ISSN-L)
  • 1365-2621
DOI
10.1111/j.1365-2621.1996.16-316.x
OpenAlex
W2120268054
Cited by
119
References
27
Citations by year
2025: 1 · 2023: 1 · 2021: 5 · 2020: 6 · 2019: 5 · 2018: 8 · 2017: 3 · 2016: 7 · 2015: 5 · 2014: 5 · 2013: 6 · 2012: 9
FWCI
2.49
Type
journal article
Language
en
Open access
Licence
Locations
  • International Journal of Food Science & Technology (publishedVersion)
  • Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
kefir grains, kefiran, rheological properties, lactic acid bacteria, yeast, microbial population, lactic acid production, ethanol production, storage conditions, kappa-carrageenan, xanthan gum, low water activity, native microflora

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