Author: Witthuhn, R. C.
Similar Items: Bacteriocins and bacteriocin producers present in kefir and kefir grains
- Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains
- Mass cultivation and activity of kefir grains
- The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market
- Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
- Characterization of bacteriocin 423 produced by Lactobacillus pentosus
- Characterisation and identification of the active microbial consortium present in Kepi grains