Abstract:Kefir is a probiotic fermented beverage resulted of the inoculation of kefir grains on different substrates. The raw cane sugar (also known as brown sugar) solution is one of the most common and most studied substrates. However, there is little evidence of the interference of the origin of the sugar in the grain fermentation intensity. Therefore, this work aims to evaluate the kinetics of the fermentation of kefir grains in brown sugar solution from five different commercial brands. The fermentative substrate … Show more
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