Water kefir as a promising low-sugar probiotic fermented beverage

por Laureys, David, De Vuyst, Luc
Publicado 2014

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

por Laureys, David, Aerts, Maarten, Vandamme, Peter, De Vuyst, Luc
Publicado 2019

Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process

por Laureys, David, Leroy, Frédéric, Vandamme, Peter, De Vuyst, Luc
Publicado 2022

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

por Laureys, David, Leroy, Frédéric, Hauffman, Tom, Raes, Marc, Aerts, Maarten, Vandamme, Peter, De Vuyst, Luc
Publicado 2021