TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.113, pp.42-53, 2021 (Journal Indexed in SCI)
Article / Article
Title of Journal :
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Milk kefir grains, Water kefir grains, Microbiology, Health, COVID-19, LACTIC-ACID BACTERIA, LACTOBACILLUS-KEFIRANOFACIENS, MICROBIAL DIVERSITY, SP-NOV, YEAST MICROBIOTA, LIPID PROFILE, GRAINS, POLYSACCHARIDE, IDENTIFICATION, FERMENTATION
Background: Milk kefir (MK) and water kefir (WK) are traditionally produced from different unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir grains. There is significant confusion between these kefir grains, even in peer-reviewed scientific publications. Even though both grains have some similarities, they have significant differences in structure, microbial content, and impact on the finished beverage product.