Načítá se...
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...
Uloženo v:
| Vydáno v: | mSystems |
|---|---|
| Hlavní autoři: | , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
American Society for Microbiology
2016
|
| Témata: | |
| On-line přístup: | 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 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|