The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

Eight water kefir fermentation series differing in buffer capacity and calcium concentration of the water used for fermentation were studied during eight backslopping steps. High buffer capacities resulted in high pH values and high calcium concentrations resulted in low pH values at the end of each...

Descripción completa

Detalles Bibliográficos
Autores principales: Laureys, David, Aerts, Maarten, Vandamme, Peter, De Vuyst, Luc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6923659/
https://www.ncbi.nlm.nih.gov/pubmed/31921054
http://dx.doi.org/10.3389/fmicb.2019.02876

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6923659/
https://www.ncbi.nlm.nih.gov/pubmed/31921054
http://dx.doi.org/10.3389/fmicb.2019.02876

Ejemplares similares