Isolation and characterization of the microbial population of different South African kefir grains

International Journal of Dairy Technology

Volumn 57, Issue 1, 2004, Pages 33-37

  Witthuhn, R Corli ^a   Schoeman, Tersia ^a   Britz, Trevor J ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Kefir grains; Lactic acid bacteria; Milk fermentation; Yeasts

Indexed keywords

ACETIC ACID; LACTIC ACID;

ARTICLE; BACTERIAL GROWTH; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CANDIDA; CHEMICAL ANALYSIS; CULTURE MEDIUM; FERMENTATION; FOOD CONTROL; FOOD MICROBIOTECHNOLOGY; GRAIN; KEFIR; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; MILK; NONHUMAN; PEDIOCOCCUS; PRIORITY JOURNAL; PROPIONIBACTERIACEAE; SACCHAROMYCES; SOUTH AFRICA; SPECIES; ZYGOSACCHAROMYCES;

BACTERIA (MICROORGANISMS); CANDIDA; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; PEDIOCOCCUS; PROPIONIBACTERIACEAE; SACCHAROMYCES; ZYGOSACCHAROMYCES;

EID: 1042302798     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00126.x     Document Type: Article

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