Abstract

Materials and methods Water kefir fermentation processes were followed as a function of time for 192 h. At each sampling point, the pH, microbial counts (lactic acid bacteria, yeast, and acetic acid bacteria), and residual substrate and metabolite concentrations were measured, including volatile aroma compounds. Arch Public Health 72, P1 (2014). https://doi.org/10.1186/2049-3258-72-S1-P1 Download citation * Published: 06 June 2014 * DOI: https://doi.org/10.1186/2049-3258-72-S1-P1 Keywords * Lactobacillus * Species Diversity * Lactic Acid Bacterium * Metabolite Production * Substrate Consumption Comments By submitting a comment you agree to abide by our Terms and Community Guidelines. Genes and nutrition, is personalised nutrition the next realistic step? [RAW_REF_TEXT] Poster presentation [/RAW_REF_TEXT] [RAW_REF_TEXT] Open Access [/RAW_REF_TEXT] [RAW_REF_TEXT] Published:06 June 2014 [/RAW_REF_TEXT] Water kefir as a promising low-sugar probiotic fermented beverage [RAW_REF_TEXT] David Laureys1 & [/RAW_REF_TEXT] [RAW_REF_TEXT] Luc De Vuyst 1 [/RAW_REF_TEXT] Archives of Public Health volume 72, Article number:

Details

Title
Water kefir as a promising low-sugar probiotic fermented beverage
Author
Laureys, David; De Vuyst, Luc
Pages
1
Section
Poster presentation
Publication year
2014
Publication date
2014
Publisher
BioMed Central
e-ISSN
20493258
Source type
Scholarly Journal
Language of publication
English
DOI
https://doi.org/10.1186/2049-3258-72-S1-P1
ProQuest document ID
2389567936
Copyright
© 2014. This work is licensed under http://creativecommons.org/licenses/by/4.0 (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.