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...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:mSystems
Main Authors: Walsh, Aaron M., Crispie, Fiona, Kilcawley, Kieran, O’Sullivan, Orla, O’Sullivan, Maurice G., Claesson, Marcus J., Cotter, Paul D.
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology 2016
Fag:
Research Article
Online adgang: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
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker