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Production of new functional coconut milk kefir with blueberry extract and microalgae: the comparison of the prebiotic potentials on lactic acid bacteria of kefir grain and biochemical characteristics (Record no. 130547)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01954nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241210b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Doğan Kürşad Aktas |
| 245 ## - TITLE STATEMENT | |
| Title | Production of new functional coconut milk kefir with blueberry extract and microalgae: the comparison of the prebiotic potentials on lactic acid bacteria of kefir grain and biochemical characteristics |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p1986–1997 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Probiotic foods are recognized for their importance on human health. Kefir is a versatile probiotic food that can be made from non-dairy sources for vegan diet. This study evaluated the addition of microalga Haematococcus pluvialis (0.50% w/v) and blueberry Vaccinium myrtillus (0.50% w/v) extracts to compare their influence on the biochemical properties and the bacterial community of coconut milk kefir through Nanopore-based DNA sequencing. Results revealed that the V. myrtillus increased the microbial diversity in coconut milk kefir with more abundant Proteobacteria species such as Lacticaseibacillus paracasei (22%) and Lactococcus lactis (6.3%). Microalga demonstrated the opposite effect on C, making Firmicutes represent the whole of the microbiota. Biochemical analysis revealed increased fat content in the kefir samples, with the C1 registering 1.62% and the 1.07% in C2, in contrast to the control group’s 0.87% fat content. The crude protein content exhibited a decrease in both samples compared to the control group (0.00% and 0.88% versus 1.07%). These findings suggest that fortifying vegan kefir with prebiotics has the potential to induce significant alterations in the kefir microbiota. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Blueberry extract ">Blueberry extract </a> |
| -- | <a href="Microalgae ">Microalgae </a> |
| -- | <a href="Prebiotic activity ">Prebiotic activity </a> |
| -- | <a href="Probiotics ">Probiotics </a> |
| -- | <a href="Lactic acid bacteria N">Lactic acid bacteria N</a> |
| -- | <a href="anopore-based ">anopore-based </a> |
| -- | <a href="DNA sequencing">DNA sequencing</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110681 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP393 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 10/12/2024 | JP393.15 | 10/12/2024 | 10/12/2024 | Journal Article |