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Skip to Search Results- 2Bourrie, Benjamin C.T.
- 2Cotter, Paul D.
- 1Dias, Ryan P.
- 1Diether, Natalie
- 1Forgie, Andrew J.
- 1Gaur, Gautam
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Agricultural, Life, and Environmental Sciences, Faculty of
- 1Agricultural, Life, and Environmental Sciences, Faculty of/Journal Articles (Agricultural, Life, & Environmental Sciences)
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Traditional kefir reduces weight gain and improves plasma and liver lipid profiles more successfully than a commercial equivalent in a mouse model of obesity
Download2018-07-01
Bourrie, Benjamin C.T., Cotter, Paul D., Willing, Ben P.
Kefir, a fermented milk beverage, has shown promise in alleviating obesity and associated metabolic dysfunction. However, microbial characteristics are variable among traditional kefirs, and commercial kefirs drastically differ from traditional kefir. This study investigated the ability of four...
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Use of reconstituted kefir consortia to determine the impact of microbial composition on kefir metabolite profiles
Download2023-11-01
Bourrie, Benjamin C.T., Diether, Natalie, Dias, Ryan P., Nam, Seo Lin, de la Mata, A. Paulina, Forgie, Andrew J., Gaur, Gautam, Harynuk, James J., Gänzle, Michael, Cotter, Paul D., Willing, Benjamin P.
Kefir is fermented traditionally with kefir grains, but commercial kefir production often relies on fermentation with planktonic cultures. Kefir has been associated with many health benefits, however, the utilization of kefir grains to facilitate large industrial production of kefir is...