Impact of coffee silverskin on in-vitro viability of kefir culture during storage

Impact of coffee silverskin on in-vitro viability of kefir culture during storage

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Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of addin...

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Bibliographic Details
Main Authors: Sine Ozmen-Togay, Gunnur Gulkun, Nurcan Degirmencioglu, Metin Guldas, Elif Yildiz, Yasemin Sahan, Ozan Gurbuz
Format: Article
Language:English
Published: Croatian Dairy Union 2022-01-01
Series:Mljekarstvo
Subjects:
kefir
coffee silverskin
arabica
robusta
dietary fibre
in vitro viability
Online Access:https://hrcak.srce.hr/file/387790
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