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Preservation of kefir grains, a comparative study.

Author(s) : GARROTE G. L., ABRAHAM A. G., ANTONI G. L. de

Type of article: Article

Summary

The microflora of kefir grains of household origin was isolated and identified. Different methods for kefir grain preservation were studied. Metabolic activity of grains preserved frozen at -20 and -80 deg C and grains stored at 4 deg C was evaluated. Results are discussed. Storage at -20 deg C is a good method to preserve kefir grains for household manufacture of fermented milk.

Details

  • Original title: Preservation of kefir grains, a comparative study.
  • Record ID : 1997-3459
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 1
  • Publication date: 1997

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