Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6102
Título: Microbiological and rheological studies on Portuguese kefir grains
Autor: Pintado, Manuela E.
Silva, J. A. Lopes da
Fernandes, Paulo B.
Malcata, F. Xavier
Hogg, Tim A.
Palavras-chave: Biochemical parameter
Dairy foods
Gum blend behaviour
Kefiran
Mechanical spectra
Storage and loss moduli
Data: 1996
Editora: Wiley Blackwell
Citação: PINTADO, Manuela E. [et al.] - Microbiological and rheological studies on Portuguese kefir grains. International Journal of Food Science and Technology. ISSN 0950-5423. 31:1 (1996) 15-26
Resumo: The native bacteria and yeasts present in Portuguese kefir grains stored under four distinct sets of environmental conditions have been isolated and identified on the basis of morphology and biochemical tests. The microbial population of the kefir grains as a whole has been characterized in terms of rates of biomass production and formation of lactic acid and ethanol. The rheological properties of the purified polysaccharide (kefiran) produced by the microflora of the grains and accumulated therein were studied in a low water activity solvent and as a component of a binary gel containing either k-carrageenan or xanthan gum.
Descrição: Part of the data presented in this paper was included in a poster entitled Studies on kefir grains: microbiological characterization, biomass increase rate, and rheology of the polysaccharide produced, which was presented at the Prof. Nicolau van Uden Portuguese Symposium of Applied Microbiology and Biotechnology – First Symposium on Yeasts, February 1993, Luso, Portugal.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6102
Versão do Editor: The definitive version is available at: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1996.16-316.x/abstract
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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