Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains
Zhina Chen, Tian Liu, Tao Ye, Xijuan Yang, Yongzhen Xue, Yeqiao Shen, Qing Zhang, Xiaomei Zheng
Topics & Concepts
KefirFermentationYeastBacteriaLactic acidFood scienceAromaCycloheximideLactobacillusBiologyChemistryBiochemistryProtein biosynthesisGeneticsProbiotics and Fermented FoodsFood composition and propertiesProteins in Food Systems