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Kefir is a thick, sour, and sometimes slightly spritzy fermented milk drink produced through the action of the bacteria and fungi within kefir ‘grains’, a classic example of a SCOBY […]
Isolates of the kefir consortium can be grouped using annotated
Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile - ScienceDirect
Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation
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Kefir micro‐organisms: their role in grain assembly and health properties of fermented milk - Bengoa - 2019 - Journal of Applied Microbiology - Wiley Online Library
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Identification of bioactive peptides from a Brazilian kefir sample, and their anti-Alzheimer potential in Drosophila melanogaster
Flow scheme of kefir sample production and experimental design: KG =
Frontiers Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation
Frontiers The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir
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Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity: Cell
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Kefir metabolites in a fly model for Alzheimer's disease