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Investigation of the kefir culture microflora produced from different kefir grains
Marija Jukić
; SAPPIT mljekara d.o.o., Posušje, BiH
Ljerka Gregurek
Ljubica Tratnik
Sažetak
Fermented products including kefir are food products with high nutritional and biological value. Kefir culture samples is produced by fermentation of milk with kefir grains. Kefir grains starters consist of various bacteria and yeast species. The aim of this study was to determine the viable numbers of lactococci, lactobacilli and yeasts in kefir culture important for the final product - kefir quality.
Ključne riječi
kefir; kefir grains; petrifilm; microflora
Hrčak ID:
1891
URI
Datum izdavanja:
18.4.2001.
Posjeta: 2.555 *