The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

Eight water kefir fermentation series differing in buffer capacity and calcium concentration of the water used for fermentation were studied during eight backslopping steps. High buffer capacities resulted in high pH values and high calcium concentrations resulted in low pH values at the end of each...

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Bibliographic Details
Published in:Front Microbiol
Main Authors: Laureys, David, Aerts, Maarten, Vandamme, Peter, De Vuyst, Luc
Format: Artigo
Language:Inglês
Published: Frontiers Media S.A. 2019
Subjects:
Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6923659/
https://ncbi.nlm.nih.gov/pubmed/31921054
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2019.02876
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