Brazilian kefir: structure, microbial communities and chemical composition

Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the...

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Detalles Bibliográficos
Autores principales: Magalhães, Karina Teixeira, de Melo Pereira, Gilberto Vinícius, Campos, Cássia Roberta, Dragone, Giuliano, Schwan, Rosane Freitas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2011
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769826/
https://www.ncbi.nlm.nih.gov/pubmed/24031681
http://dx.doi.org/10.1590/S1517-838220110002000034

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769826/
https://www.ncbi.nlm.nih.gov/pubmed/24031681
http://dx.doi.org/10.1590/S1517-838220110002000034

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