Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process Vrije Universiteit Brussel Universiteit Gent
A poorly performing industrial water kefir production process consisting of a first fermentation process, a rest period at low temperature, and a second fermentation process was characterized to elucidate the causes of its low water kefir grain growth and instability. The frozen-stored water kefir grain inoculum was thawed and reactivated during three consecutive prefermentations before the water kefir production process was started. Freezing ...