Electron micrographs of Tibetan kefir grains.

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posted on 2014-10-31, 03:25 authored by Jun Mei, Qizhen Guo, Yan Wu, Yunfei Li

<p>(a) Tibetan kefir grains; (b) grain surfaces at ×5 000; (c, e) Inner portion of kefir grain at ×15 000; (g) Inner portion of kefir grain at ×40 000; (d, f) Exterior portion of kefir grain at ×15 000; (h) Exterior portion of kefir grain at ×40 000.</p>

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DOI - Is supplement to Microbial Diversity of a Camembert-Type Cheese Using Freeze-Dried Tibetan Kefir Coculture as Starter Culture by Culture-Dependent and Culture-Independent Methods

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Biological Sciences

Keywords

129 yeasts yeast cells kefir grains Starter Culture pcr DGGE bands Kefir Coculture sem 147 bacteria starter cultures scanning electron microscopy yeast S Sequence analysis Lactobacillus paracasei microbial diversity lactic acid bacteria culture method kefir starter culture

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