Fermentation process of mulberry juice-whey based Tibetan kefir beverage production

Mixture of mulberry juice and whey was evaluated as a potential substrate for the production of a beverage by Tibetan kefir grains. Different mulberry juice addition was used. Acidity, pH, volatile flavour compounds as well as microbial communities were determined during 40 h of fermentation at 18°C...

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Bibliographic Details

Published in:	Czech Journal of Food Sciences
Main Authors:	Bo LI, Xin GAO, Na LI, Jun MEI
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2018-12-01
Subjects:	flavour microbial diversity mulberry juice tibetan kefir beverage whey
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-201806-0009_fermentation-process-of-mulberry-juice-whey-based-tibetan-kefir-beverage-production.php