Dissecting the Microbial Diversity of Kefir
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Kefir is a thick, sour, and sometimes slightly spritzy fermented milk drink produced through the action of the bacteria and fungi within kefir ‘grains’, a classic example of a SCOBY […]
Emergence of stable coexistence in a complex microbial community through metabolic cooperation and spatio-temporal niche partitioning
PDF) Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a Kefir grain enhances Kefir quality
Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity: Cell
Emergence of stable coexistence in a complex microbial community through metabolic cooperation and spatio-temporal niche partitioning
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Frontiers Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses
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Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity: Cell
Frontiers Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation
Emergence of stable coexistence in a complex microbial community through metabolic cooperation and spatio-temporal niche partitioning
