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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2017
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| Materias: | |
| 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 |