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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |