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...
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| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2026-04-01
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| Saila: | Beverages |
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| Sarrera elektronikoa: | https://www.mdpi.com/2306-5710/12/5/52 |
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