Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains
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Title
Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains
Authors
Keywords
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Journal
INTERNATIONAL DAIRY JOURNAL
Volume 114, Issue -, Pages 104943
Publisher
Elsevier BV
Online
2020-12-01
DOI
10.1016/j.idairyj.2020.104943
References
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Related references
Note: Only part of the references are listed.- Genotypic diversity of bacteria and yeasts isolated from Tibetan kefir
- (2018) Wei Gao et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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- Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis
- (2012) A.M.O. Leite et al. FOOD MICROBIOLOGY
- Investigation on Culturable Microflora in Tibetan Kefir Grains from Different Areas of China
- (2012) Jie Gao et al. JOURNAL OF FOOD SCIENCE
- Effect of different growth conditions on biomass increase in kefir grains
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- Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture-Dependent and Culture-Independent Methods
- (2011) Zülal Kesmen et al. JOURNAL OF FOOD SCIENCE
- Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis
- (2009) Jianzhong Zhou et al. FOOD MICROBIOLOGY
- Identification of Yeasts and Evaluation of their Distribution in Taiwanese Kefir and Viili Starters
- (2008) S.Y. Wang et al. JOURNAL OF DAIRY SCIENCE
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