Russian Kefir Grains Microbial Composition and Its Changes during Production Process

Author:

Kotova I. B.,Cherdyntseva T. A.,Netrusov A. I.

Publisher

Springer International Publishing

Reference45 articles.

1. Angulo L, Lopez E, Lema C (1993) Microflora present in kefir grains of the Galician region (North-West of Spain). J Dairy Res 60:263–267

2. Bergey’s manual of systematic bacteriology (2007) New York: Springer. http://www.knovel.com/web/

3. Boulygina ES, Kuznetsov BB, Marusina AI, Tourova TP, Kravchenko IK, Bykova SA, Kolganova TV, Galchenko VF (2002) A study of nucleotide sequences of nifH genes of some methanotrophic bacteria. Microbiology (Rus) 71:425–432

4. Camacho C, Coulouris G, Avagyan V, Ma N, Papadopoulos J, Bealer K, Madden TL (2009) BLAST+: architecture and applications. BMC Bioinforma 10:421

5. Chen H-C, Wang S-Y, Chen M-J (2008) Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods. Food Microbiol 25:492–501

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