Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis

The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent...

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Detalles Bibliográficos
Autores principales: Viana, Roberta Oliveira, Magalhães-Guedes, Karina Teixeira, Braga, Roberto Alves, Dias, Disney Ribeiro, Schwan, Rosane Freitas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5498422/
https://www.ncbi.nlm.nih.gov/pubmed/28283415
http://dx.doi.org/10.1016/j.bjm.2016.11.006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5498422/
https://www.ncbi.nlm.nih.gov/pubmed/28283415
http://dx.doi.org/10.1016/j.bjm.2016.11.006

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