Changes in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing
Raúl Ricardo Gamba, Takashi Koyanagi, Ángela María León Peláez, Graciela De Antoni, Toshiki Enomoto
Topics & Concepts
Acetic acid bacteriaFermentationFood scienceKefirLactic acidBiologyFirmicutesSugarPopulationBacteriaAcetic acidProteobacteriaBiochemistry16S ribosomal RNADemographySociologyGeneticsProbiotics and Fermented FoodsFood composition and propertiesMicrobial Metabolites in Food Biotechnology