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Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, and flavor...
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| Publicat a: | mSystems |
|---|---|
| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5080400/ https://ncbi.nlm.nih.gov/pubmed/27822552 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/mSystems.00052-16 |
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