ArticleFrontiers in nutrition2025
Optimization of kefir fermentation with plantain peel addition: effects on composition, microbial viability, and sensory quality.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Kefir is a fermented dairy product that can be prepared through microbial fermentation using kefir grains. These grains consist of a symbiotic community of bacteria and yeasts that influence the chemical composition, texture, and sensory characteristics of fermented milk. The incorporation of fruit by-products during fermentation has been explored as a strategy to enhance the functional quality of kefir-based beverages. Among them, plantain (
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