Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic L. rhamnosus GG strain and the rheologica...

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Detalles Bibliográficos
Autores principales: Yousefvand, Amin, Huang, Xin, Zarei, Mehdi, Saris, Per Erik Joakim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871425/
https://www.ncbi.nlm.nih.gov/pubmed/35205998
http://dx.doi.org/10.3390/foods11040523

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871425/
https://www.ncbi.nlm.nih.gov/pubmed/35205998
http://dx.doi.org/10.3390/foods11040523

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