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Abstract
Journal of Biotechnology & Bioresearch
Kombucha and Kefir are Foods of the 21st Century: A Opinion
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Open or CloseKarina Teixeira, Magalhães-Guedes1*, Talita Andrade, da Anunciação1 and
Rosane Freitas Schwan2
1Federal University of Bahia-UFBA, Brazil
2Federal University of Lavras-UFLA, Brazil
*Corresponding author:Karina Teixeira Magalhães-Guedes, Federal University of Bahia - UFBA, Brazil
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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a Creative Commons Attribution 4.0 International License. Based on a work at www.crimsonpublishers.com.
Best viewed in
| Above IE 9.0 version