Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis

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Food Microbiology

Roberta Oliveira Vianaa,1, Karina Teixeira Magalhães-Guedesa,1, Roberto Alves Braga Jr.b, Disney Ribeiro Diasc, Rosane Freitas Schwana,

Corresponding author

rschwan@dbi.ufla.br

Corresponding author at: Biology Department, Federal University of Lavras (UFLA), 37.200-000 Lavras, MG, Brazil.

a Federal University of Lavras (UFLA), Biology Department, Lavras, MG, Brazil

b Federal University of Lavras (UFLA), Department of Engineering, Lavras, MG, Brazil

c Federal University of Lavras (UFLA), Department of Food Science, Lavras, MG, Brazil

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Article information

ISSN: 15178382
Original language: English

DOI:10.1016/j.bjm.2016.11.006

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2022 August	37	13	50
2022 July	45	12	57
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2022 May	54	23	77
2022 April	35	11	46
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2021 August	83	55	138
2021 July	47	20	67
2021 June	42	14	56
2021 May	56	27	83
2021 April	128	43	171
2021 March	126	14	140
2021 February	33	16	49
2021 January	43	28	71
2020 December	42	16	58
2020 November	45	12	57
2020 October	26	10	36
2020 September	30	20	50
2020 August	44	8	52
2020 July	33	9	42
2020 June	34	5	39
2020 May	32	12	44
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2018 April	27	9	36
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2018 February	21	9	30
2018 January	15	9	24
2017 December	24	8	32
2017 November	27	9	36
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