Modelling the dynamics of microbial populations and Salmonella spp. in milk kefir

Abstract excerpt

Kefir is a fermented dairy product based on the fermentation of milk by bacteria and yeasts. It is produced by adding kefir grains, consisting of a consortium of microorganisms, to milk in order to start a natural fermentation (Garofalo et al., 2020). Kefir is well recognized for its potential health value as a source of probiotics, however, there have been concerns about the potential growth of pathogenic microor...

Topics

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• Acids
• Animal Disease Management and Epidemiology
• Breastfeeding Practices and Influences
• Escherichia coli research studies
• Gut microbiota and health
• Infant Nutrition and Health
• Salmonella and Campylobacter epidemiology
• Viral gastroenteritis research and epidemiology

Identifiers and source

Literature Corpus work

4f2a3f3c-8021-5ee8-9cdb-664f643559b7

DOI

10.1016/j.fbp.2024.04.002