Revealing new promoters in whey fermentation leads to a new research concept

The current investigation reveals new findings concerning the substantial promotional activity of orange juice, orange peel and molasses on whey fermentation using single cell culture of kefir microflora. Specifically, the addition in whey of only 1 % v/v orange juice or 1% v/v molasses - 4% w/v ora...

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Detalles Bibliográficos
Autores principales: Soupioni, Magdalini, Maragkou, Sofia, Psarologou, Alexandra, Koutinas, Athanasios A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6395786/
https://www.ncbi.nlm.nih.gov/pubmed/30891511
http://dx.doi.org/10.1016/j.heliyon.2019.e01262

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6395786/
https://www.ncbi.nlm.nih.gov/pubmed/30891511
http://dx.doi.org/10.1016/j.heliyon.2019.e01262

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