Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina–MiSeq Sequencing

The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and Sanger sequencing and examine the microbial div...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Mansi Limbad, Noemi Gutierrez Maddox, Nazimah Hamid, Kevin Kantono, Colleen Higgins
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2024-04-01
Schriftenreihe:	Microorganisms
Schlagworte:	coconut water kefir fermented sourdough MiSeq high-throughput Illumina sequencing Sanger sequencing species diversity culture-dependent and culture-independent titratable acidity
Online-Zugang:	https://www.mdpi.com/2076-2607/12/5/919
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