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Bacteriocins and bacteriocin producers present in kefir and kefir grains
(Stellenbosch : University of Stellenbosch, 2006-03)
Kefir is a traditional fermented milk that is carbonated, has a sharp acidic taste, yeasty flavour and contains a low percentage alcohol (less than 2% (v/v)). The beverage is manufactured by fermenting milk with Kefir ...