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Microbial and Chemical Changes during Fermentation of Coconut Water Kefir Beverage

This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes in amino acid profile, was determined during CWK f...

Täydet tiedot

Tallennettuna:
Päätekijät: Mansi Limbad, Noemi Gutierrez-Maddox, Nazimah Hamid, Kevin Kantono, Tingting Liu, Tim Young
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2023-06-01
Sarja:Applied Sciences
Aiheet:
coconut water kefir
amino acids
carboxylic acid
D-/L-lactic acid
kefir
fermentation
Linkit:https://www.mdpi.com/2076-3417/13/12/7257
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