Isolation and characterization of the microbial population of different South African kefir grains

By R. Witthuhn, T. Schoeman, T. J. Britz. 2004

131 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/882dfe43774bdca37edad9102487616d9886b506

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Citations in the corpus

• A review: chemical, microbiological and nutritional characteristics of kefir (2015, background): “Witthuhn et al. (2004) reported that LAB and yeast levels present in kefir grains vary widely, ranging from 6.4 × 104 to 8.5 × 108 and 1.5 × 105 to 3.7 × 108 cfu/mL, respectively.”
• Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation (2005, unknown): “…isolated from Kefir grains include Kluyveromyces marxianus, Torula kefir, Saccharomyces exiguus and Candida lambica (Assadi et al., 2000; Garrote, Abraham, & De Antoni, 1997; Kwak, Park, & Kim, 1996; Pintado et al., 1996; Witthuhn et al., 2004; Wyder, Keile, & Teuber, 1999; Wyder & Puhan, 1997).”