Development of a Functional Mixed-Starter Culture for Kefir Fermentation
Author:
Funder
한국산업기술진흥원
산업통상자원부
Publisher
Korean Society of Milk Science and Biotechnology
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jmsb.2018.36.3.178
Reference19 articles.
1. Assadi, M. M., Pourahmad, R. and Moazami, N. 2000. Use of isolated kefir starter cultures in kefir production. World Journal of Microbiology and Biotechnology 16:541543
2. Bylund, G. 2003. Dairy processing handbook. Tetra Pak Processing Systems AB
3. Cogan, T. M., Barbosa, M., Beuvier, E., Bianchi-Salvadore, B., Cocconcelli, P. S., Fernandes, I., Gomez, J., Gomez, R., Kalantzopoulos, G., Ledda, A., Medina, M., Rea, M. C. and Rodriguez, E. 1997. Characterization of lactic acid bacteria in artisanal dairy products. Journal of Dairy Research 64:409-421
4. Fujisawa, T., Adachi, S., Toba, T., Arihara, K. and Mitsuoko, T. 1988. Lactobacillus kefiranofaciens sp. nov. isolated from kefir grains. International Journal of Systematic Bacteriology 38:12-14
5. Garrote, G. L., Abraham, A. G. and De Antoni, G. L. 1997. Preservation of kefir grains, a comparative study. Lebensmittel-Wissenschaft und Technologie 30:77-84
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