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Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures

Débora Ferreira Zanirati, Mário Abatemarco, S.H.C. Sandes, Jacques R. Nicoli, Álvaro Cantini Nunes, Elisabeth Neumann

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Key concepts: Kefir, Biology, Lactobacillus, Food science, Probiotic, Lactobacillus paracasei, Oenococcus oeni, Microbiology

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Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures — Research Paper | ScholarLens