Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception

A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and reproducible process. Further, to meet a healthy life...

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Auteurs principaux: Sarah Köhler, Maximilian Schmacht, Aktino H. L. Troubounis, Marie Ludszuweit, Nils Rettberg, Martin Senz
Format: article
Langue:EN
Publié: Frontiers Media S.A. 2021
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Accès en ligne:https://doaj.org/article/cdc69ebdfa2f45bfb91d3e93f1ad9f71
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