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Evaluation of antibacterial activity in filtrates of traditional kefir


Evaluation of antibacterial activity in filtrates of traditional kefir



Higiene Alimentar 18(124): 75-77



Kefir is a milk beverage that originated from Caucaso. It is made by lactic acid and alcoholic fermentation of kefir grains, which are microorganisms that live in perfect symbiosis with one another. For a very long time, kefir was known only by mountainous people from the Caucaso region, where it was prepared with sheep or goat milk. It is sometimes called prophet corn.

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Accession: 004150427

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