STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCT

STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCT

The subject of the study is the improvement of Kefir culture. For this investigation it was used Kefir culture and two series of experiments were carried out. Yeasts from probiotic strain Saccharomyces boulardii were added in the first series and the lactic acid bacteria (LAB) of Streptococcus therm...

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Bibliographic Details
Main Authors: MILENA H. MOMCHILOVA, GERGANA B. IVANOVA, AKSENIYA ATANASOVA, NEVENKA RUMYAN, NELLY V. GEORGIEVA
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2012-06-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
fermentation
kefir
lactic acid bacteria
Saccharomyces boulardii
Streptococcus thermophilus
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201202&vol=2&aid=3636

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