Correction for Walsh et al., Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
نویسندگان
چکیده
[This corrects the article DOI: 10.1128/mSystems.00052-16.].
منابع مشابه
Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, and flavor of three kefirs from distinct geographic locations change over the course of 24-h fermentations. ...
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