Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
ABSTRACT Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, an...
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
American Society for Microbiology
2016
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/32a4d5d58b5e47d9aaf424fbae6d5cd7 |
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