+++1 статья (cambridge) №10

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1. Bottazzi, V. and Bianchi, F. 1980.
A note on scanning electron microscopy of micro-organisms associated with the kefir granule.
Journal of Applied Bacteriology 48: 265-268.

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http://dx.doi.org/10.1111/j.1365-2672.1980.tb01225.x

2. Cevikbas, A., Yemni, E., Ezzedenn, F.W., Yardimici, T., Cevikbas, U. and Stohs, S.J. 1994. Antitumoural antibacterial and antifungal activities of kefir and kefir grain.
PhytotherapyResearch 8: 78-82.

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http://dx.doi.org/10.1002/ptr.2650080205

3. Celso G Vinderola, Jairo Duarte a1, Deepa Thangavel a1, Gabriela Perdigón a2a3, Edward Farnworth and Chantal Matar
Immunomodulating capacity of kefir
Journal of Dairy Research (2005), 72:2:195-202

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http://dx.doi.org/10.1017/S0022029905000828

4. Garrote, G.L., Abraham, A.G. and De Antoni, G.L. 1997.
Preservationof kefir grains, a comparative study.
Lebensmittel-Wissenschaftund-Technologie 30: 77-84.

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http://dx.doi.org/10.1006/fstl.1996.0135

5. Garrote, G.L., Abraham, A.G. and De Antoni, G.L. 1998.
Characteristics of kefir prepared with different grain: milk ratios.
Journal of Dairy Research 65: 149-154.

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http://dx.doi.org/10.1017/S0022029997002677

6. Garrote, G.L., Abraham, A.G. and De Antoni, G.L. 2001.
Chemical and microbiological characterisation of kefir grains.
Journal of Dairy Research 68: 639-652.

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http://dx.doi.org/10.1017/S0022029901005210

7. Jolly, L., Vincent, S.J.F., Duboc, P. and Neeser, J-R. 2002.
Exploiting exopolysaccharides from lactic acid bacteria.
Antonie van Leeuwenhoek 82: 367-374.

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http://dx.doi.org/10.1023/A:1020668523541

8. Marshall, V., Cole, W.M. and Brooker, B.E. 1984.
Observations on the structure of kefir grains and the distribution of the microflora.
Journal of Applied Bacteriology 57: 491-497.

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http://dx.doi.org/10.1111/j.1365-2672.1984.tb01415.x

9. Mukai, T., Toba, T., Itoh, T., Nimura, T. and Adachi, S. 1990.
Carboxylmethyl kefiran: preparation and viscometric properties.
Journal of Food Science 55: 1483-1484.

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http://dx.doi.org/10.1111/j.1365-2621.1990.tb03970.x

10. Toba, T., Uemura, H., Mukai, T., Fujii, T., Itoh, T. and Adachi, S. 1991.
A new fermented milk using capsular polysaccharide producing Lactobacillus kefiranofaciens isolated from kefir grains.
Journal of Dairy Research 58: 497-502.

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http://dx.doi.org/10.1017/S0022029900030107 

11. Vujicic, I.F., Vulic, M. and Ko¨nyves, T, 1992.
Assimilation of cholesterol in milk by kefir cultures.
Biotechnology Letters 14: 847-850.

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http://dx.doi.org/10.1007/BF01029151

12. S. Sarkar
Biotechnological innovations in kefir production: a review
British Food Journal Year:2008 Volume: 110 Issue: 3 Page: 283 - 295

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http://dx.doi.org/10.1108/00070700810858691

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