The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process

Lignende værker

• Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process
  af: David Laureys, et al.
  Udgivet: (2022-05-01)
• The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation
  af: Laureys, David, et al.
  Udgivet: (2019)
• Water kefir as a promising low-sugar probiotic fermented beverage
  af: Laureys, David, et al.
  Udgivet: (2014)
• Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation
  af: Laureys, David, et al.
  Udgivet: (2014)
• The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation
  af: Leroy, Frédéric, et al.
  Udgivet: (1999)