Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes

Journal of Dairy Science

Volumn 96, Issue 7, 2013, Pages 4149-4159

  Leite, A M O ^a   Leite, D C A ^a   Del Aguila, E M ^a   Alvares, T S ^a   Peixoto, R S ^a   Miguel, M A L ^a   Silva, J T ^a   Paschoalin, V M F ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Chemical composition; Culture dependent and culture independent methods; Kefir; Microbial community

Indexed keywords

CARBOHYDRATE; CARBOXYLIC ACID; CITRIC ACID; LACTOSE;

ACETOBACTER; ARTICLE; BACTERIAL COUNT; BACTERIAL LOAD; BRAZIL; CHEMISTRY; COLD; DAIRY PRODUCT; FERMENTATION; FOOD HANDLING; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; METHODOLOGY; MICROBIOLOGY; PH; SACCHAROMYCES CEREVISIAE;

ACETOBACTER; BACTERIAL LOAD; BRAZIL; CARBOHYDRATES; CARBOXYLIC ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CITRIC ACID; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; CULTURED MILK PRODUCTS; FERMENTATION; FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOCOCCUS LACTIS; LACTOSE; LEUCONOSTOC; SACCHAROMYCES CEREVISIAE;

ACETOBACTER; ACETOBACTER LOVANIENSIS; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS KEFIRANOFACIENS; LACTOBACILLUS KEFIRI; LACTOBACILLUS PARAKEFIRI; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES; SACCHAROMYCES CEREVISIAE;

EID: 84879298664     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-6263     Document Type: Article

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