Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow's Milk and Soy Milk

Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work's aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow's milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL...

Descripción completa

Detalles Bibliográficos
Autores principales: Gamba, Raúl Ricardo, Yamamoto, Shihori, Abdel-Hamid, Mahmoud, Sasaki, Tetsuya, Michihata, Toshihide, Koyanagi, Takashi, Enomoto, Toshiki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7269609/
https://www.ncbi.nlm.nih.gov/pubmed/32565815
http://dx.doi.org/10.1155/2020/7019286

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7269609/
https://www.ncbi.nlm.nih.gov/pubmed/32565815
http://dx.doi.org/10.1155/2020/7019286

Ejemplares similares