Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review
Kefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic acid bacteria, and yeasts, creating complex symbiotic community and widely used in fermented dairy products. The microbiological and chemical composition of kefir grains indicate that they are very comp...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Taylor & Francis Group
2016-12-01
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| Serie: | Cogent Food & Agriculture |
| Soggetti: | |
| Accesso online: | http://dx.doi.org/10.1080/23311932.2016.1272152 |
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