Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19(th) century...

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Detalles Bibliográficos
Autores principales: de Oliveira Leite, Analy Machado, Miguel, Marco Antonio Lemos, Peixoto, Raquel Silva, Rosado, Alexandre Soares, Silva, Joab Trajano, Paschoalin, Vania Margaret Flosi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Brazilian Society of Microbiology 2013
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3833126/
https://www.ncbi.nlm.nih.gov/pubmed/24294220
http://dx.doi.org/10.1590/S1517-83822013000200001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3833126/
https://www.ncbi.nlm.nih.gov/pubmed/24294220
http://dx.doi.org/10.1590/S1517-83822013000200001

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