Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures-Reference-Cited by-同舟云学术

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Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures

Published:2015-04 Issue: Volume:32 Page:70-76
ISSN:1075-9964
Container-title:Anaerobe
language:en
Short-container-title:Anaerobe

Author:

Zanirati Débora Ferreira,Abatemarco Mário,Sandes Sávio Henrique de Cicco,Nicoli Jacques Robert,Nunes Álvaro Cantini,Neumann Elisabeth

Funder

Fundação de Amparo à Pesquisa de Minas Gerais (FAPEMIG

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Pró-Reitoria de Pesquisa/Universidade Federal de Minas Gerais (PRPq/UFMG

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology

Reference46 articles.

1. Lactic acid bacteria and yeasts in kefir grains and kefir made from them;Simova;J. Ind. Microbiol. Biotechnol.,2002

2. Kefir: a symbiotic yeasts-bacteria community with alleged healthy capabilities;Lopitz-Otsoa;Rev. Iberoam. Micol.,2006

3. Microbial communities and chemical changes during fermentation of sugary Brazilian kefir;Magalhães;World J. Microbiol. Biotechnol.,2010

4. Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian states;Miguel;World J. Microbiol. Biotechnol.,2011

5. Kefir milk enhances intestinal immunity in young but not old rats;Thoreux;J. Nutr.,2001

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