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A temporal view of the water kefir microbiota and flavour attributes

  • Published:2022-08 Issue: Volume:80 Page:103084
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Patel S.H.,Tan J.P.,Börner R.A.,Zhang S.J.,Priour S.,Lima A.,Ngom-Bru C.,Cotter P.D.,Duboux S.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference86 articles.

1. Growth rates of Dekkera/Brettanomyces yeasts hinder their ability to compete with Saccharomyces cerevisiae in batch corn mash fermentations;Abbott;Applied Microbiology and Biotechnology,2005

2. CONCOCT: clustering contigs on coverage and composition;Alneberg,2013

3. FastQC: A quality control tool for high throughput sequence data;Andrews,2010

4. Proteomic analysis of Lactobacillus nagelii in the presence of Saccharomyces cerevisiae isolated from water kefir and comparison with Lactobacillus hordei;Bechtner;Frontiers in Microbiology,2019

5. Integrating taxonomic, functional, and strain-level profiling of diverse microbial communities with bioBakery 3;Beghini;Elife,2021
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