Kefir (German Wikipedia)

Maria R. Prado, Lina Marcela Blandón, Luciana P. S. Vandenberghe, Cristine Rodrigues, Guillermo R. Castro: Milk kefir: composition, microbial cultures, biological activities, and related products. In: Frontiers in Microbiology. Band 6, 2015, ISSN 1664-302X, doi:10.3389/fmicb.2015.01177, PMID 26579086, PMC 4626640 (freier Volltext).
M. Gulmez, A. Guven: Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in different yogurt and kefir combinations as prefermentation contaminant. In: Journal of Applied Microbiology, Band 95, S. 631–636, doi:10.1046/j.1365-2672.2003.02016.x.
Dilsah Cogulu, Asli Topaloglu-Ak, Esber Caglar, Nuket Sandalli, Cem Karagozlu, Nazan Ersin, Oktay Yerlikaya: Potential effects of a multistrain probiotic-kefir on salivary Streptococcus mutans and Lactobacillus spp. In: Journal of Dental Sciences. Band 5, Nr. 3, 1. September 2010, ISSN 1991-7902, S. 144–149, doi:10.1016/S1991-7902(10)60021-9 (sciencedirect.com [abgerufen am 2. Januar 2024]).
Sevtap Alp, Zeliha Müge Baka: Effects of probiotics on salivary Streptecoccus mutans and Lactobacillus levels in orthodontic patients. In: American Journal of Orthodontics and Dentofacial Orthopedics. Band 154, Nr. 4, Oktober 2018, ISSN 0889-5406, S. 517–523, doi:10.1016/j.ajodo.2018.01.010.
Maryam Ghasempour, Seyyed Ali Asghar Sefdgar, Ali Akbar Moghadamnia, Reza Ghadimi, Samane Gharekhani, Leila Shirkhani: Comparative study of Kefir yogurt-drink and sodium fluoride mouth rinse on salivary mutans streptococci. Hrsg.: The Journal of Contemporary Dental Practice. Band 15, Nr. 2, 1. März 2014, S. 214–217, doi:10.5005/jp-journals-10024-1517 (englisch).
Edward R Farnworth: Kefir-a complex probiotic. In: Food Science and Technology Bulletin: Functional Foods. 2. Jahrgang, Nr. 1, 4. April 2005, S. 1–17, doi:10.1616/1476-2137.13938 (kefir.it (Memento des Originals vom 14. Mai 2014 im Internet Archive) [abgerufen am 20. Dezember 2014]).
de Oliveira Leite AM, Miguel MA, Peixoto RS, Rosado AS, Silva JT, Paschoalin VMI: Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. In: Braz J Microbiol. 44. Jahrgang, Nr. 2, Oktober 2013, S. 341–9, doi:10.1590/S1517-83822013000200001, PMID 24294220, PMC 3833126 (freier Volltext).
Z.B. Guzel-Seydim, T. Kok-Tas, A.K. Greene, A.C. Seydim: Review: functional properties of kefir. In: Crit Rev Food Sci Nutr. 51. Jahrgang, Nr. 3, März 2011, S. 261–8, doi:10.1080/10408390903579029, PMID 21390946.
F. Altay, F. Karbancıoglu-Güler, C. Daskaya-Dikmen, D. Heperkan: A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. In: Int J Food Microbiol. 167. Jahrgang, Nr. 1, Oktober 2013, S. 44–56, doi:10.1016/j.ijfoodmicro.2013.06.016, PMID 23859403.

enzyme-facts.com

http://www.enzyme-facts.com/kefir-mystical-side.html

fairment.de

Was ist Kefir und wie kann ich ihn selber machen?, In: Fairment.de

ilbello.com

kefir.ilbello.com

Semih Otles, Ozlem Cagindi: Kefir: A probiotic dairy-composition, nutritional and therapeutic aspects. In: Pakistan Journal of Nutrition, Band 2, Nr. 2, 2003, S. 54–59 (PDF; 113 kB).

iug-umwelt-gesundheit.de

Kefir und Candida, PDF 359 kB

journal-of-agroalimentary.ro

Adriana Paucean et al.: A study on sensory characteristics of a kefir type produced using starter cultures and brewer’s yeast. (PDF; 190 kB) In: Joumal of Agroalimentary Processes and Technologies Band 15, Nr. 2, 2009, S. 267–272.

journalofdairyscience.org

I. M. P. L. V. O. Ferreira, O. Pinho, D. Monteiro, S. Faria, S. Cruz, A. Perreira, A. C. Roque, P. Tavares: Short communication: Effect of kefir grains on proteolysis of major milk proteins. In: Journal of Dairy Science, Band 93, Nr. 1, S. 27–31.

kefir.at

Hinweise zur "Kefirpause" auf Kefir.at, abgerufen im November 2015

nih.gov

ncbi.nlm.nih.gov

Maria R. Prado, Lina Marcela Blandón, Luciana P. S. Vandenberghe, Cristine Rodrigues, Guillermo R. Castro: Milk kefir: composition, microbial cultures, biological activities, and related products. In: Frontiers in Microbiology. Band 6, 2015, ISSN 1664-302X, doi:10.3389/fmicb.2015.01177, PMID 26579086, PMC 4626640 (freier Volltext).
de Oliveira Leite AM, Miguel MA, Peixoto RS, Rosado AS, Silva JT, Paschoalin VMI: Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. In: Braz J Microbiol. 44. Jahrgang, Nr. 2, Oktober 2013, S. 341–9, doi:10.1590/S1517-83822013000200001, PMID 24294220, PMC 3833126 (freier Volltext).
Z.B. Guzel-Seydim, T. Kok-Tas, A.K. Greene, A.C. Seydim: Review: functional properties of kefir. In: Crit Rev Food Sci Nutr. 51. Jahrgang, Nr. 3, März 2011, S. 261–8, doi:10.1080/10408390903579029, PMID 21390946.
F. Altay, F. Karbancıoglu-Güler, C. Daskaya-Dikmen, D. Heperkan: A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. In: Int J Food Microbiol. 167. Jahrgang, Nr. 1, Oktober 2013, S. 44–56, doi:10.1016/j.ijfoodmicro.2013.06.016, PMID 23859403.

redirecter.toolforge.org

Edward R Farnworth: Kefir-a complex probiotic. In: Food Science and Technology Bulletin: Functional Foods. 2. Jahrgang, Nr. 1, 4. April 2005, S. 1–17, doi:10.1616/1476-2137.13938 (kefir.it (Memento des Originals vom 14. Mai 2014 im Internet Archive) [abgerufen am 20. Dezember 2014]).

researchgate.net

SHARIFI, Mohammadreza, et al. Kefir: a powerful probiotics with anticancer properties. Medical Oncology, 2017, 34. Jg., Nr. 11, S. 1–7.

sciencedirect.com

Dilsah Cogulu, Asli Topaloglu-Ak, Esber Caglar, Nuket Sandalli, Cem Karagozlu, Nazan Ersin, Oktay Yerlikaya: Potential effects of a multistrain probiotic-kefir on salivary Streptococcus mutans and Lactobacillus spp. In: Journal of Dental Sciences. Band 5, Nr. 3, 1. September 2010, ISSN 1991-7902, S. 144–149, doi:10.1016/S1991-7902(10)60021-9 (sciencedirect.com [abgerufen am 2. Januar 2024]).

swissmilk.ch

api.swissmilk.ch

Karin Wehrmüller et al.: Jogurt ist nicht das einzige Sauermilchprodukt. In: Maillaiter der Schweizer Milchproduzenten SMP 2009.

web.archive.org

Edward R Farnworth: Kefir-a complex probiotic. In: Food Science and Technology Bulletin: Functional Foods. 2. Jahrgang, Nr. 1, 4. April 2005, S. 1–17, doi:10.1616/1476-2137.13938 (kefir.it (Memento des Originals vom 14. Mai 2014 im Internet Archive) [abgerufen am 20. Dezember 2014]).

wiley.com

onlinelibrary.wiley.com

M. Gulmez, A. Guven: Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in different yogurt and kefir combinations as prefermentation contaminant. In: Journal of Applied Microbiology, Band 95, S. 631–636, doi:10.1046/j.1365-2672.2003.02016.x.

yemoos.com

Yemoos Nourishing Cultures: Milk Kefir History 2012. Abgerufen am 13. November 2014.

zdb-katalog.de

Maria R. Prado, Lina Marcela Blandón, Luciana P. S. Vandenberghe, Cristine Rodrigues, Guillermo R. Castro: Milk kefir: composition, microbial cultures, biological activities, and related products. In: Frontiers in Microbiology. Band 6, 2015, ISSN 1664-302X, doi:10.3389/fmicb.2015.01177, PMID 26579086, PMC 4626640 (freier Volltext).
Dilsah Cogulu, Asli Topaloglu-Ak, Esber Caglar, Nuket Sandalli, Cem Karagozlu, Nazan Ersin, Oktay Yerlikaya: Potential effects of a multistrain probiotic-kefir on salivary Streptococcus mutans and Lactobacillus spp. In: Journal of Dental Sciences. Band 5, Nr. 3, 1. September 2010, ISSN 1991-7902, S. 144–149, doi:10.1016/S1991-7902(10)60021-9 (sciencedirect.com [abgerufen am 2. Januar 2024]).
Sevtap Alp, Zeliha Müge Baka: Effects of probiotics on salivary Streptecoccus mutans and Lactobacillus levels in orthodontic patients. In: American Journal of Orthodontics and Dentofacial Orthopedics. Band 154, Nr. 4, Oktober 2018, ISSN 0889-5406, S. 517–523, doi:10.1016/j.ajodo.2018.01.010.