The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures

The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subcultures. All kefir-like beverages (KLB) were chara...

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Detalles Bibliográficos
Autores principales: Bazán, Delicia L., del Río, Pablo G., Domínguez, José Manuel, Cortés-Diéguez, Sandra, Mejuto, Juan C., Pérez-Guerra, Nelson
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563766/
https://www.ncbi.nlm.nih.gov/pubmed/36230194
http://dx.doi.org/10.3390/foods11193117

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563766/
https://www.ncbi.nlm.nih.gov/pubmed/36230194
http://dx.doi.org/10.3390/foods11193117

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