Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow's Milk and Soy Milk

Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work's aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow's milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL...

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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Int J Microbiol
Asıl Yazarlar: Gamba, Raúl Ricardo, Yamamoto, Shihori, Abdel-Hamid, Mahmoud, Sasaki, Tetsuya, Michihata, Toshihide, Koyanagi, Takashi, Enomoto, Toshiki
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Hindawi 2020
Konular:
Research Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7269609/
https://ncbi.nlm.nih.gov/pubmed/32565815
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/7019286
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