A Non-yeast Kefir-like Fermented Milk Development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were...

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Detalles Bibliográficos
Autores principales: Lee, Bomee, Yong, Cheng-Chung, Yi, Hae-Chang, Kim, Saehun, Oh, Sejong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372993/
https://www.ncbi.nlm.nih.gov/pubmed/32734262
http://dx.doi.org/10.5851/kosfa.2020.e31

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372993/
https://www.ncbi.nlm.nih.gov/pubmed/32734262
http://dx.doi.org/10.5851/kosfa.2020.e31

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