Open AccessMicrobiological characterisation of whey-based kefir beverages after Bod ljong cheese-making at different fermentation temperature
Author(s) -
Xin Gao,
Qingsheng Guo,
B. Li,
Jie Mei
Publication year - 2018
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/392/5/052010
Subject(s) - kluyveromyces marxianus , kefir , food science , lactococcus lactis , fermentation , yeast , lactococcus , kluyveromyces lactis , biology , bacteria , chemistry , saccharomyces cerevisiae , lactic acid , biochemistry , genetics