Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36....

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Bibliographic Details

Published in:	International Journal of Microbiology
Main Authors:	Raúl Ricardo Gamba, Shihori Yamamoto, Mahmoud Abdel-Hamid, Tetsuya Sasaki, Toshihide Michihata, Takashi Koyanagi, Toshiki Enomoto
Format:	Article
Language:	English
Published:	Wiley 2020-01-01
Online Access:	http://dx.doi.org/10.1155/2020/7019286