APA 6th Edition Pogačić, T., Šinko, S., Zamberlin, Š. & Samaržija, D. (2013). Mikrobni sastav kefirnih zrna. Mljekarstvo, 63 (1), 3-14. Retrieved from https://hrcak.srce.hr/98224
MLA 8th Edition Pogačić, Tomislav, et al. "Mikrobni sastav kefirnih zrna." Mljekarstvo, vol. 63, no. 1, 2013, pp. 3-14. https://hrcak.srce.hr/98224. Accessed 25 Oct. 2021.
Chicago 17th Edition Pogačić, Tomislav, Sanja Šinko, Šimun Zamberlin and Dubravka Samaržija. "Mikrobni sastav kefirnih zrna." Mljekarstvo 63, no. 1 (2013): 3-14. https://hrcak.srce.hr/98224
Harvard Pogačić, T., et al. (2013). 'Mikrobni sastav kefirnih zrna', Mljekarstvo, 63(1), pp. 3-14. Available at: https://hrcak.srce.hr/98224 (Accessed 25 October 2021)
Vancouver Pogačić T, Šinko S, Zamberlin Š, Samaržija D. Mikrobni sastav kefirnih zrna. Mljekarstvo [Internet]. 2013 [cited 2021 October 25];63(1):3-14. Available from: https://hrcak.srce.hr/98224
IEEE T. Pogačić, S. Šinko, Š. Zamberlin and D. Samaržija, "Mikrobni sastav kefirnih zrna", Mljekarstvo, vol.63, no. 1, pp. 3-14, 2013. [Online]. Available: https://hrcak.srce.hr/98224. [Accessed: 25 October 2021]
Abstracts Kefir grains represent the unique microbial community consisting of bacteria, yeasts, and sometimes filamentous moulds creating complex symbiotic community. The complexity of their physical and microbial structures is the reason that the kefir grains are still not unequivocally elucidated. Microbiota of kefir grains has been studied by many microbiological and molecular approaches. The development of metagenomics, based on the identification without cultivation, is opening new possibilities for identification of previously nonisolated and non-identified microbial species from the kefir grains. Considering recent studies, there are over 50 microbial species associated with kefir grains. The aim of this review is to summarise the microbiota composition of kefir grains. Moreover, because of technological and microbiological significance of the kefir grains, the paper provides an insight into the microbiological and molecular methods applied to study microbial biodiversity of kefir grains.