Código QR (código de barras bidimensional)

Changes in Microbial and Physicochemical Composition in Water Kefir over Repeated Sequential Culture Transfers and Prolonged Storage

Water kefir production requires the fermentation of sweetened water with polysaccharide starter culture embedded with bacteria and yeast, which determines the finished product’s sensory, microbial, and chemical profile. The culture self-propagates, producing a new culture biomass used to inoculate s...

Fuld beskrivelse

Na minha lista:
Principais autores: Adwoa S. Dankwa, Lewis B. Perkins, Jennifer J. Perry
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2026-04-01
Serier:Beverages
Fag:
fermented beverage
functional beverage
water kefir
physicochemical
lactic acid bacteria
microbial composition
Online adgang:https://www.mdpi.com/2306-5710/12/5/52
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker