Production 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....

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Bibliographic Details
Main Author: Magalhães, Karina Teixeira (author)
Other Authors: Pereira, M. A. (author), Nicolau, Ana (author), Dragone, Giuliano (author), Domingues, Lucília (author), Teixeira, J. A. (author), Silva, João B. Almeida e (author), Schwan, Rosane F. (author)
Format: article
Language:eng
Published: 2010
Subjects:
Kefir
Cheese whey
Milk
PCR-DGGE
CSLM
Science & Technology
Online Access:http://hdl.handle.net/1822/11416
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/11416

Internet

http://hdl.handle.net/1822/11416

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