Kefir production in Iran

被引：42

作者：

Motaghi, M

Mazaheri, M

Moazami, N

Farkhondeh, A

Fooladi, MH

Goltapeh, EM

机构：

[1] IRANIAN RES ORG SCI & TECHNOL,CTR BIOTECHNOL,TEHRAN,IRAN

[2] TARBIAT MODARRES UNIV TEHRAN,SCH AGR,TEHRAN,IRAN

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1997年 / 13卷 / 05期

关键词：

kefir grain; microorganisms;

D O I：

10.1023/A:1018577728412

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Kefir grains were prepared in a goat-hide bag using pasteurized milk inoculated with sheep intestinal flora, followed by culture of the surface layer in milk. From the grain, 11 strains of lactic acid bacteria, non-lactic acid bacteria and yeasts were isolated and identified. Six samples of kefir were prepared by fermenting pasteurized milk for different lengths of time, Sensory evaluation identified the sample prepared by 24 h fermentation as the best product.

引用

页码：579 / 581

页数：3

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