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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| Hauptverfasser: | , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology
2016-10-01
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| Schriftenreihe: | mSystems |
| Schlagworte: | |
| Online-Zugang: | https://journals.asm.org/doi/10.1128/mSystems.00052-16 |
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