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The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process.
Laureys, David; Leroy, Frédéric; Hauffman, Tom; Raes, Marc; Aerts, Maarten; Vandamme, Peter; De Vuyst, Luc.
Afiliação
  • Laureys D; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
  • Leroy F; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
  • Hauffman T; Research Group of Electrochemical and Surface Engineering, Faculty of Engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
  • Raes M; Research Group of Electrochemical and Surface Engineering, Faculty of Engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
  • Aerts M; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium.
  • Vandamme P; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium.
  • De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
Front Microbiol ; 12: 628599, 2021.
Article em En | MEDLINE | ID: mdl-33643256
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article