Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mansi Limbad"'
Publikováno v:
Microorganisms, Vol 12, Iss 5, p 919 (2024)
The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification a
Externí odkaz:
https://doaj.org/article/0f889149ef694cc8a2b1ec11d1806ce7
Publikováno v:
Applied Sciences, Vol 13, Iss 12, p 7257 (2023)
This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes
Externí odkaz:
https://doaj.org/article/ee28d82c01cf46baa098d0dd8d328a57
Publikováno v:
Foods, Vol 9, Iss 9, p 1165 (2020)
There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study wa
Externí odkaz:
https://doaj.org/article/a2c3da91b9e34464bfbef46702bac6aa
Publikováno v:
Applied Sciences; Volume 13; Issue 12; Pages: 7257
This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::59565f5c8d6cfb684905a4e4fb70a0c9