Water kefir as a promising low-sugar probiotic fermented beverage

Lignende værker

• Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation
  af: Laureys, David, et al.
  Udgivet: (2014)
• Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process
  af: David Laureys, et al.
  Udgivet: (2022-05-01)
• The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation
  af: Laureys, David, et al.
  Udgivet: (2019)
• The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process
  af: Laureys, David, et al.
  Udgivet: (2021)
• Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species
  af: Verce, Marko, et al.
  Udgivet: (2019)