Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage

Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage

Artisanal kefir is produced by fermenting milk with kefir grains, resulting in a lightly carbonated drink with health-promoting bioactive compounds. However, sensory variability and fermentation conditions challenge its standardization, limiting commercialization in Brazil due to regulatory requirem...

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Bibliographic Details
Main Authors: Jeferson Aloísio Ströher, Wemerson de Castro Oliveira, Anderson Santos de Freitas, Marcela Mendes Salazar, Simone Hickmann Flôres, Patrícia da Silva Malheiros
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Fermentation
Subjects:
functional foods
food safety
fermented dairy products
storage stability
quality control
Online Access:https://www.mdpi.com/2311-5637/11/2/105
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