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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
Based on 6 papers
Based on 3 papers
Based on 2 papers
Based on 2 papers
Lactobacillus kefiri CIDCA 8348 → does not cause pain, lethargy, dehydration, or diarrhea →
“Mice treated daily with an oral dose of 10(8) CFU during 21 days showed no signs of pain, lethargy, dehydration, or diarrhea”
Lactobacillus kefiri → is susceptible to → tetracycline, clindamycin, streptomycin, ampicillin, erythromycin, kanamycin, and gentamicin
“All the strains were susceptible to tetracycline, clindamycin, streptomycin, ampicillin, erythromycin, kanamycin, and gentamicin”
Lactobacillus kefiri → does not cause α- or β-hemolysis →
“None of the L. kefiri strains tested caused α- or β-hemolysis”
Lactobacillus kefiri CIDCA 8348 → does not cause differences in proinflammatory cytokines secretion →
“Moreover, no differences in proinflammatory cytokines secretion were observed between treated and control mice”
Lactobacillus kefiri → is resistant to → chloramphenicol
“meanwhile, two strains were resistant to chloramphenicol”
Lactobacillus kefiri CIDCA 8348 → does not translocate to blood, spleen, or liver →
“No translocation of microorganisms to blood, spleen, or liver was observed”
“In this study, the bacterial diversity of the Irish kefir grain from which L. lactis DPC3147 was originally isolated was for the first time investigated using a high-throughput parallel sequencing strategy.”
high-throughput parallel sequencing → used to analyze → bacterial composition of kefir and kefir grain
“Streptococcaceae (primarily Lactococcus spp.) was the dominant family within the kefir milk fermentate.”
Streptococcaceae (primarily Lactococcus spp.) → dominant family in → kefir milk fermentate
“There was no significant difference in the ethanol and exopolysaccharide contents between the 2 kefirs.”
kefir → has → similar ethanol and exopolysaccharide contents when produced from grains or microspheres
“various yeasts (Kluyveromyces marxianus, Saccharomyces turicensis, Pichia fermentans) and lactic acid bacteria (Lactobacillus kefiranofaciens, Lactobacillus kefiri, Leuconostoc mesenteroides) were entrapped in 2 different microspheres using an entrapment ratio for the strains that was based on the distribution ratio of these organisms in kefir grains.”
kefir → is produced using → entrapped microorganisms isolated from kefir grains
“The distribution of the LAB and yeast species in kefir produced from grains and microspheres showed that there was no significant difference between the kefirs produced by the 2 methods.”
kefir → has → similar microbial composition when produced from grains or microspheres