Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy
Kefir is a kind of probiotic fermented foods with a long history, which is fermented by kefir grains (KG). KG are divided into milk kefir grains (MKG) and water kefir grains (WKG) according to different substrates, which are mainly composed of lactic acid bacterium and yeast, and is the main source...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-1.pdf |
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