Microbial Ecophysiology of Whey Biomethanation: Comparison of Carbon Transformation Parameters, Species Composition, and Starter Culture Performance in Continuous Culture
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چکیده
منابع مشابه
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چکیده ندارد.
15 صفحه اولProduction of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.
Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages....
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ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 1987
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.53.5.1147-1156.1987