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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Detalhes bibliográficos
Publicado no:Int J Microbiol
Main Authors: Gamba, Raúl Ricardo, Yamamoto, Shihori, Abdel-Hamid, Mahmoud, Sasaki, Tetsuya, Michihata, Toshihide, Koyanagi, Takashi, Enomoto, Toshiki
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi 2020
Assuntos:
Research Article
Acesso em linha: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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