Similar Items: Mass cultivation and activity of kefir grains
- Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains
- Bacteriocins and bacteriocin producers present in kefir and kefir grains
- Characterisation and identification of the active microbial consortium present in Kepi grains
- The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market
- PCR detection of propionibacteria incorporated into mass-cultured Kepi grains
- Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
Author: Britz, T. J.
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- Production of kepi grains using pure cultures as starters
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