Investigation of microorganisms involved in biosynthesis of the kefir grain

The purpose of this study was to understand the significance of each microorganism in grain formation by evaluating their microbial aggregation and cell surface properties during co-aggregation of LAB and yeasts together with an investigation of biofilm formation. Non-grain forming strains from viil...

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Veröffentlicht in:	Food microbiology 2012-12, Vol.32 (2), p.274-285
Hauptverfasser:	Wang, Sheng-Yao, Chen, Kun-Nan, Lo, Yung-Ming, Chiang, Ming-Lun, Chen, Hsi-Chia, Liu, Je-Ruei, Chen, Ming-Ju
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biofilms Biological and medical sciences Biosynthesis Cattle Cereal and baking product industries Coculture Techniques Cultured Milk Products - chemistry Cultured Milk Products - microbiology Fermentation Food industries Food microbiology Fundamental and applied biological sciences. Psychology Kefir grains Lactobacillaceae - chemistry Lactobacillaceae - growth & development Lactobacillaceae - metabolism Lactobacillus Microorganisms Surface Properties Yeasts - chemistry Yeasts - growth & development Yeasts - metabolism
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