English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

Kefir is a fermented milk drink containing a slightly acidic and yeast flavor, naturally carbonated fermented milk with consistently refreshing sweet flavor. Ot is a milk product prepared with the addition of kefir grains into the milk. Milk is incubated with the kefir grains until lactose is fermented for one day or more at a room temperature. A sour, carbonated and lightly alcoholic beverage is obtained. Kefir grains are composed of a combination of bacteria and yeast in protein, lipid and sugar matrix (Prado et al., 2015). Kefir also contains lactic acid bacteria (LAB) such as Lactobacillus brevis, Lactobacillus plantarum, L. paracasei spp paracasei, L. lactis spp lactis, L. acidophilus, Leuconostoc mesenteroides, and Streptococcus species as well as yeast such as Kluyveromyces marxianus, K. wickerhamii, Saccharomyces cerevisiae, Pichia angusta, P. guilliermondii, Candida glaebosa, C. kefyr and sometimes acetic acid bacteria (Kıvanç & Yapıcı, 2015; Ünal & Arslanoğlu, 2013; Schneedorf & Anfiteatro, 2004; Garrote et al., 2001).

Survival of Escherichia coli O157:H7 and Staphylococcus aureus during the fermentation and storage of kefir