Dissecting the Microbial Diversity of Kefir
Par un écrivain mystérieux
Description
Kefir is a thick, sour, and sometimes slightly spritzy fermented milk drink produced through the action of the bacteria and fungi within kefir ‘grains’, a classic example of a SCOBY […]
Use Indigo® test strips to show your Kefir fermentation is in the range of pH 3.4-3.6. Your tongue may sense the tart taste but a quick dip of the
Kefir pH 3-6 Test Strips, 50/Pack
Frontiers Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation
Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity: Cell
Microbial composition of kefir samples of different geographical locations.
MicrobialFoods.org
Foods, Free Full-Text
Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits - ScienceDirect
An ensemble approach to the structure-function problem in microbial communities - ScienceDirect
Dissecting the Microbial Diversity of Kefir
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