TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.113, pp.42-53, 2021 (SCI-Expanded)
Article / Article
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
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
Süleyman Demirel University Affiliated:
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.