Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application

Anaerobe

Volumn 17, Issue 6, 2011, Pages 483-485

  Plessas, S ^a   Alexopoulos, A ^a   Voidarou, C ^a   Stavropoulou, E ^a   Bezirtzoglou, E ^a  

^a DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Fermentation; Food; Kefir grains; Microbiology; Quality

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; BIOTECHNOLOGICAL PRODUCTION; CATABOLISM; FERMENTATION TECHNIQUE; FOOD ANALYSIS; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; FOOD SAFETY; GRAIN; LACTIC ACID BACTERIUM; MICROBIAL DIVERSITY; MICROBIOLOGY; MICROFLORA; NONHUMAN; PRIORITY JOURNAL; PROCESS CONTROL; QUALITY CONTROL;

BIOTA; CULTURED MILK PRODUCTS; FERMENTATION; FOOD INDUSTRY; QUALITY CONTROL;

BACTERIA (MICROORGANISMS);

EID: 84655167951     PISSN: 10759964     EISSN: 10958274     Source Type: Journal    
DOI: 10.1016/j.anaerobe.2011.03.014     Document Type: Article

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