Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review

Author:

Fiorda Fernanda Assumpção,de Melo Pereira Gilberto Vinicius,Thomaz-Soccol Vanete,Rakshit Sudip Kumar,Pagnoncelli Maria Giovana Binder,Vandenberghe Luciana Porto de Souza,Soccol Carlos Ricardo

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPQ)

Coordenação de Aperfeiçoamento de Pessoal de Nível de Nível Superior (CAPES)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference87 articles.

1. Antioxidant potency of water kefir;Alsayadi;J. Microbiol. Biotechnol. Food Sci.,2013

2. Interactive optical trapping shows that confinement is a determinant of growth in a mixed yeast culture;Arneborg;FEMS Microbiol. Lett.,2005

3. Beijerinck, M.W., 1889. Sur le kefir. Archives Neerlandaies des Sciences Exactes et Naturelles, Haarlem, 23, 248–258.

4. Effects of fermentation conditions and homogenization pressure on the rheological properties of kefir;Bensmira;LWT-Food Sci. Technol.,2010

5. Saccharomyces cerevisiae strains associated with the production of cachaça: identification and characterization by traditional and molecular methods (PCR, PFGE and mtDNA-RFLP);Bernardi;World J. Microbiol. Biotechnol.,2008

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