TY - Jour A2 - Falkinham，Joseph Au - Gamba，RaúlRicardoAu - Yamamoto，Shihori Au - Abdel-Hamid，Mahmoud Au - Sasaki，Tetsuya Au - Michihata，Toshihide Au - Koyanagi，Takashi Au - Enomoto，Toshiki Py - 2020 da- 2020/05/12 TI - Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk SP - 7019286 VL - 2020 AB - Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL^-1和36.20 mg 100 ml^-1对于牛奶和大豆牛奶Kefir分别。谷氨酸含有大多数，表明微生物蛋白线导致包括谷氨酸在内的游离氨基酸的增加。10.^8.-10^9. CFU mL^-1LAB，10^6.-10^7. CFU mL^-1AAB和10^6.-10^7. CFU mL^-1酵母在牛奶Kefir中被计算在牛奶牛奶中，而大豆牛奶kefir含有大量酵母和aab。 乳球菌乳酸那 Kazachstania Unispora.，和 酿酒酵母酿酒酵母被隔离为kefirs中的主要微生物。 Acetobacter Orientalis.只存在于牛奶kefir中。牛奶和大豆牛奶显示ACE抑制活性，发酵后显着增加。kefirs还表现出抗氧化活性和杀菌活性 大肠杆菌那 沙门氏菌刺血轮，和 金黄色葡萄球菌。SN - 1687-918X UR - https://doi.org/10.1155/2020/7019286 do - 10.1155 / 2020/7019286 jf - 国际微生物学杂志Pb - Hindawi Kw - ER -