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Abstract

Journal of Biotechnology & Bioresearch

Kombucha and Kefir are Foods of the 21st Century: A Opinion

Submission: July 10, 2019; Published: July 16, 2019

Abstract

Kefir is a fermented milk product having slight acidic taste, carbonation, and aroma good. The kefir beverage contains a specific mixture of microorganisms (lactic bacteria, acetic bacteria e yeast) that reside in symbiotic manner in a kefiran polysaccharide matrix

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