Lactic acid bacteria and yeasts in kefir grains and kefir made from them

@article{Simova2002LacticAB,
  title={Lactic acid bacteria and yeasts in kefir grains and kefir made from them},
  author={E. Simova and Dora Beshkova and Angel G. Angelov and Ts Hristozova and Ginka I. Frengova and Zdravko Spasov},
  journal={Journal of Industrial Microbiology and Biotechnology},
  year={2002},
  volume={28},
  pages={1-6}
}
In an investigation of the changes in the microflora along the pathway: kefir grains (A)→kefir made from kefir grains (B)→kefir made from kefir as inoculum (C), the following species of lactic acid bacteria (83–90%) of the microbial count in the grains) were identified: Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus casei subsp. pseudoplantarum and Lactobacillus brevis. Yeasts (10–17%) identified… CONTINUE READING
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