Isolation and screening of high‐quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter
Author:
Affiliation:
1. School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17073
Reference46 articles.
1. Production of fermented goat beverage using a mixed starter culture of lactic acid bacteria and yeasts
2. Kefir and Health: A Contemporary Perspective
3. A review: chemical, microbiological and nutritional characteristics of kefir
4. Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt
5. Volatile Flavor Compounds in Yogurt: A Review
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