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Lactic Acid Bacteria and Yeasts from Milk Kefir Grains: Isolation, Characterization, Screening, and Identification Cover

Lactic Acid Bacteria and Yeasts from Milk Kefir Grains: Isolation, Characterization, Screening, and Identification

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 27 (2023): Issue 1 (June 2023)
By: Yunli Xu,  Guowei Shu,  Yu Liu,  Lin Ma,  Yichao Li,  He Chen and  Chao Shan  
Open Access
|Sep 2023

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DOI: https://doi.org/10.2478/aucft-2023-0006 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 71 - 82
Submitted on: Apr 8, 2023
Accepted on: May 30, 2023
Published on: Sep 6, 2023
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
kefir grains,
lactic acid bacteria,
yeast,
16S rDNA,
proteolytic ability
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2023 Yunli Xu, Guowei Shu, Yu Liu, Lin Ma, Yichao Li, He Chen, Chao Shan, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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