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Microbiological and rheological studies on Portuguese kefir grains

1996Journal article Restricted access
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dc.contributor.authorPintado, Manuela E.
dc.contributor.authorSilva, J. A. Lopes da
dc.contributor.authorFernandes, Paulo B.
dc.contributor.authorMalcata, F. Xavier
dc.contributor.authorHogg, Tim
dc.date.accessioned2011-10-14T15:23:32Z
dc.date.available2011-10-14T15:23:32Z
dc.date.issued1996
dc.descriptionPart 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.por
dc.description.abstractThe 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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationPINTADO, 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) 15-26por
dc.identifier.doi10.1111/j.1365-2621.1996.16-316.x
dc.identifier.urihttp://hdl.handle.net/10400.14/6102
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWiley Blackwellpor
dc.subjectBiochemical parameterpor
dc.subjectDairy foodspor
dc.subjectGum blend behaviourpor
dc.subjectKefiranpor
dc.subjectMechanical spectrapor
dc.subjectStorage and loss modulipor
dc.titleMicrobiological and rheological studies on Portuguese kefir grainspor
dc.typejournal article
dspace.entity.typePublication
person.familyNamePintado
person.familyNameSilva
person.familyNameMalcata
person.familyNameHogg
person.givenNameMaria Manuela
person.givenNameJoana
person.givenNameFrancisco
person.givenNameTim
person.identifier456608
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person.identifier.orcid0000-0003-2017-4131
person.identifier.ridF-5696-2013
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7403023130
person.identifier.scopus-author-id7102542478
person.identifier.scopus-author-id7005603860
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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