New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis

Food Research International

Volumn 48, Issue 2, 2012, Pages 634-640

  Puerari, Cláudia ^a   Magalhães, Karina Teixeira ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Fruit; Microbial community; Microbial metabolites; Non alcoholic and alcoholic kefir; PCR DGGE

Indexed keywords

ACID CONTENT; BEVERAGE PRODUCTION; CHEMICAL CHARACTERISTIC; CHEMICAL COMPOSITIONS; DENATURING GRADIENT GEL ELECTROPHORESES (DGGE); DIFFERENT SUBSTRATES; ETHANOL CONCENTRATIONS; FERMENTATION PROCESS; KEFIR GRAINS; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS PLANTARUM; LOW CONCENTRATIONS; MAXIMUM VALUES; MICROBIAL COMMUNITIES; MICROBIOTAS; MOLECULAR TECHNIQUES; NON-ALCOHOLIC AND ALCOHOLIC KEFIR; PCR-DGGE; PROPIONIC; SENSORY ANALYSIS; STARTER CULTURES; THEOBROMA CACAO;

BACTERIA; CHEMICAL ANALYSIS; CITRIC ACID; ELECTROPHORESIS; ETHANOL; FATTY ACIDS; FERMENTATION; FRUITS; GLYCEROL; METHANOL; POLYMERASE CHAIN REACTION; YEAST;

COCOA;

ACETOBACTER; BACTERIA (MICROORGANISMS); KAZACHSTANIA UNISPORA; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS KEFIRANOFACIENS SUBSP. KEFIRANOFACIENS; LACTOBACILLUS KEFIRANOFACIENS SUBSP. KEFIRGRANUM; LACTOBACILLUS PLANTARUM; SACCHAROMYCES CEREVISIAE; THEOBROMA CACAO;

EID: 84863444885     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.005     Document Type: Article

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