Lactic acid bacteria profile of Capiz, Philippines water kefir grains in a three-level propagation scheme

The present study established the lactic acid bacteria profile of water kefir grains obtained from Capiz, Antique, Philippines in 5% brown sugar solution (30±2°C) using a three-level propagation scheme. Dried kefir grains were evaluated to have the following characteristics:131 U to Black 4 U Panton...

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Bibliographic Details

Main Author:	Chavez, Arian B. (Author)
Other Authors:	Azanza, Ma. Patricia V. (adviser.)
Resource Type:	Thesis
Language:	English
Published:	Quezon City College of Home Economics, University of the Philippines Diliman 2013.
Subjects:	Kefir > Philippines > Capiz. Water kefir grains. Lactic acid bacteria.