| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6288885 | Food Microbiology | 2012 | 7 Pages |
Abstract
⺠The microbial diversity of kefir grains was assessed by DGGE and pyrosequencing. ⺠Lactobacillus spp. were found predominant by both methods in all three grains. ⺠DGGE showed that the yeast community was dominated by Saccharomyces cerevisiae. ⺠Pyrosequencing allowed the identification of minor bacterial groups.
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Authors
A.M.O. Leite, B. Mayo, C.T.C.C. Rachid, R.S. Peixoto, J.T. Silva, V.M.F. Paschoalin, S. Delgado,