Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains
Soybeans possess unexpected flavors and are difficult to be absorbed by the gastrointestinal tract. Kefir grain fermentation provides diverse strains and bioactive compounds, which may enhance flavor and bioaccessibility. Third-generation sequencing was applied to analyze the microbial diversity in...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2023-04-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/12/8/1588 |
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