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Brazilian kefir: structure, microbial communities and chemical composition
Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Sociedade Brasileira de Microbiologia
2011
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3769826/ https://ncbi.nlm.nih.gov/pubmed/24031681 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838220110002000034 |
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