Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains

Soybeans possess unexpected flavors and are difficult to be absorbed by the gastrointestinal tract. Kefir grain fermentation provides diverse strains and bioactive compounds, which may enhance flavor and bioaccessibility. Third-generation sequencing was applied to analyze the microbial diversity in...

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Detalles Bibliográficos
Autores principales: Luo, Jiaqi, Liu, Siyu, Lu, Hongyun, Chen, Qihe, Shi, Ying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137332/
https://www.ncbi.nlm.nih.gov/pubmed/37107383
http://dx.doi.org/10.3390/foods12081588

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137332/
https://www.ncbi.nlm.nih.gov/pubmed/37107383
http://dx.doi.org/10.3390/foods12081588

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