Dissecting the Microbial Diversity of Kefir

Kefir is a thick, sour, and sometimes slightly spritzy fermented milk drink produced through the action of the bacteria and fungi within kefir ‘grains’, a classic example of a SCOBY […]

Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity: Cell

Fermentation, Free Full-Text

Evaluation of the microbial communities in kefir grains and kefir over time - ScienceDirect

PDF) Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a Kefir grain enhances Kefir quality

PDF) The microbial diversity of water kefir

Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity: Cell

Fermentation, Free Full-Text

Flow scheme of kefir sample production and experimental design: KG =

Volatile metabolites in kefir. (A) HS SPME-GCMS analysis conducted on

Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation

Frontiers Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation