Kefir Grain Biomass Production: Influence of Different Culturing Conditions and Examination of Growth Kinetic Models-Reference-Cited by-同舟云学术

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Kefir Grain Biomass Production: Influence of Different Culturing Conditions and Examination of Growth Kinetic Models

Published:2016-01-22 Issue:1 Volume:40 Page:e12332
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Apar Dilek Kiliç¹,Demirhan Elçin¹,Özel Birsen¹,Özbek Belma¹

Affiliation:

1. Department of Chemical Engineering; Yıldız Technical University; Davutpaşa Campus 34210 Esenler/Istanbul Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12332/fullpdf

Reference25 articles.

1. Kefir and health: A contemporary perspective;Ahmed;Crit. Rev. Food Sci. Nutr.,2013

2. Production of food grade yeasts. Food Technol;Bekatorou;Biotechnol.,2006

3. A modelling study on kefir grain biomass growths influence of various minerals;Demirhan;Int. J. Dairy Technol.,2011

4. Influence of vitamin (B1, B6, B9, B12, C) and ions (Cu2+, Mn2+, PO43−) on kefir grain biomass growth;Demirhan;Food Sci. Biotechnol.,2013

5. Whey-cheese production using freeze-dried kefir culture as a starter;Dimitrellou;J. Appl. Microbiol.,2007

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1. Comparative analyses of milk and water kefir: Fermentation temperature, physicochemical properties, sensory qualities, and metagenomic composition;Food Bioscience;2023-10

2. Effect of Agave Fructans on Changes in Chemistry, Morphology and Composition in the Biomass Growth of Milk Kefir Grains;Microorganisms;2023-06-13

3. Conventional and sonication-assisted biosorption of Remazol Orange RGB dye by active kefir biomass;Gazi Üniversitesi Mühendislik Mimarlık Fakültesi Dergisi;2023-04-12

4. Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review;Molecules;2023-02-02

5. Metataxonomic and metabolic evaluation of three water kefir microbiomes cultured in sugar cane juice;Journal of Food Process Engineering;2023-01-23

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