Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception

A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and reproducible process. Further, to meet a healthy life...

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Detalles Bibliográficos
Autores principales: Köhler, Sarah, Schmacht, Maximilian, Troubounis, Aktino H. L., Ludszuweit, Marie, Rettberg, Nils, Senz, Martin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9336596/
https://www.ncbi.nlm.nih.gov/pubmed/35910583
http://dx.doi.org/10.3389/fmicb.2021.732019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9336596/
https://www.ncbi.nlm.nih.gov/pubmed/35910583
http://dx.doi.org/10.3389/fmicb.2021.732019

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