This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Adler-Nissen, J. (1986). Enzymic hydrolysis of food proteins. Amsterdam: Elsevier applied science publishers.Search in Google Scholar
Assadi, M. M. Pourahmad, R. & Moazami, N. (2000). Use of isolated kefir starter cultures in kefir production. World J. Microb. Biot. 16(6), 541-543. DOI: 10.1023/A:1008939132685.Search in Google Scholar
Bensmira, M. Nsabimana, C. & Jiang, B. (2010). Effects of fermentation conditions and homogenization pressure on the rheological properties of kefir. LWT-Food Sci. Technol. 43(8), 1180-1184. DOI:10.1016/j.lwt.2010.04.005Search in Google Scholar
Beshkova, D. M. Simova, E. D. & Simov, Z. I. (2002). Pure cultures for making kefir. Food Microbiol. 19(5), 537-544. DOI:10.1006/fmic.2002.0499.Search in Google Scholar
Delgado, S. O’Sullivan, E. & Fitzgerald, G. (2007). Subtractive Screening for Probiotic Properties of Lactobacillus Species from the Human Gastrointestinal Tract in the Search for New Probiotics. J. Food Sci. 72(8), M310-315. DOI:10.1111/j.1750-3841.2007.00479.x.Search in Google Scholar
Dallas, D. C. Citerne, F. & Tian, T. (2016). Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins. Food Chem. 197(APR.15PT.A), 273-284. DOI:10.1016/j.foodchem.2015.10.116.Search in Google Scholar
Dong, X. Shu, G., & Kang, J. (2022) Microbial diversity of six commercially available kefir grains. Acta Universitatis Cibiniensis. Series E: Food Technol. 26(2), 287-302. DOI:10.2478/aucft-2022-0023.Search in Google Scholar
Farnworth, E. R. (2005). kefir – a complex probiotic. Food Sci. Technol. Bull. 2(1), 1-17. DOI:10.1616/1476-2137.13938.Search in Google Scholar
Gao, J. (2013). Investigation on Microflora Composition and Antitumor Activity of Tibetan kefir grains. Published doctoral dissertation, Zhejiang University, Hangzhou City, Zhejiang Province, China.Search in Google Scholar
Gao, Y., Li, B. & Li, S. (2020). Screening and probiotic properties of extracellular polysaccharide-producing lactic acid bacteria from traditional dairy products in Xinjiang. China Brew. 39(05), 28-34. DOI:10.11882/j.issn.0254-5071.2020.05.006.Search in Google Scholar
Gong, X. (2018). Isolation and Identification of High Quality Lactic Acid Bacteria and Yeast in Kefir Grains and the Preparation of Kefir Compound Fermentation Starter. Published master's dissertation, Jiangsu University, Zhenjiang City, Jiangsu Province, China.Search in Google Scholar
Guo, Z. Wang, J. & Yan, L. (2009). In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains. LWT-Food Sci. Technol. 42(10), 1640-1646. DOI:10.1016/j.lwt.2009.05.025.Search in Google Scholar
Guzel-Seydim, Z. Wyffels, J. T. & Seydim, A. C. (2010). Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation. Int. J. Dairy Technol. 58(1), 25-29. DOI:10.1111/j.1471-0307.2005.00177.x.Search in Google Scholar
Garrote, G. L. Abraham, A. G. & De Antoni, G. L. (2001). Chemical and microbiological characterisation of kefir grains. J. Dairy Res. 68(4), 639-652. DOI:10.1017/S0022029901005210.Search in Google Scholar
Gadaga, T. H. Viljoen, B. C. & Narvhus, J. A. (2007). Volatile organic compounds in naturally fermented milk and milk fermented using yeasts, lactic acid bacteria and their combinations as starter cultures. Food Technol. Biotechnol. 45(2), 195-200. DOI:10.1177/1082013207078066.Search in Google Scholar
Hess, S. J. Roberts, R. F. & Ziegler, G. R. (1997). Rheological Properties of Nonfat Yogurt Stabilized Using Lactobacillus delbrueckii ssp. bulgaricus Producing Exopolysaccharide or Using Commercial Stabilizer Systems. J. Dairy Sci. 80(2), 252-263. DOI:10.3168/jds.S0022-0302(97)75933-2.Search in Google Scholar
Li, H. Y. Qiao, C. Y. & Liu, Z. M. (2016). Study on the fermentation characteristics of kefir fermenters. China Brew. 35(02), 24-28. DOI:10.11882/j.issn.0254-5071.2016.02.006.Search in Google Scholar
Magalhes, K. T. de M. & Pereira, G. V. (2010). Microbial communities and chemical changes during fermentation of sugary Brazilian kefir. World J. Microbiol. Biotechnol. 26(7), 1241-1250. DOI:10.1007/s11274-009-0294-x.Search in Google Scholar
Nielsen, B. Gürakan, G. C. & Ünlü, G. (2014). kefir: A Multifaceted Fermented Dairy Product. Probiotics Antimicrob. Proteins. 6(3-4), 123-135. DOI:10.1007/s12602-014-9168-0.Search in Google Scholar
Rattray, F. P. O’Connell, M. J. (2011). Fermented Milks kefir. Encyclopedia of Dairy Sciences.518-524. DOI:10.1016/B978-0-12-374407-4.00188-6.Search in Google Scholar
Sabir, F. Beyatli, Y. & Cokmus, C. (2010). Assessment of Potential Probiotic Properties of Lactobacillus spp. Lactococcus spp. and Pediococcus spp. Strains Isolated from kefir. J. Food Sci. 75(9), M568-M573. DOI:10.1111/j.1750-3841.2010.01855.x.Search in Google Scholar
Shi, X. (2019). Preparation and Application of Functional Direct-Vat-Set (DVS) Kefir Starter Cultures for Goat Milk. Published master's dissertation, Shaanxi University of Science & Technology, Xi'an City, Shaanxi Province, China.Search in Google Scholar
Yao, S. Xie, S. & Jiang, L. (2017). Effect of dandelion extract, sucrose and starter culture on the viscosity, water-holding capacity and pH of plain yogurt. Mljekarstvo, 67(4), 305-311. DOI:10.15567/mljekarstvo.2017.0408.Search in Google Scholar
Zhang, Z. Zhang, T, & Li, D. (2011). In vitro studies on the probiotic properties of two strains of Streptococcus thermophilus. China Dairy Ind. 39(7), 8-11. DOI:10.3969/j.issn.1001-2230.2011.07.002.Search in Google Scholar
Zhang, H. (2016). Isolation and Identification of Strains in Kefir grains and Research on Compound Fermented Milk of Excellent Strains. Published master's dissertation, Jiangsu University, Zhenjiang City, Jiangsu Province, China.Search in Google Scholar
Zhong, X. (2016). Identification and Application of Yeasts Isolated from Koumiss and Yak Milk Dreg Collected in Western China. Published master's dissertation, Northwest Sci-Tech University of Agriculture and Forestry, Yangling, Shaanxi Province, China.Search in Google Scholar