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F. Divayanti

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Conference Open access Aug 2026

Total lactic acid bacteria, ethanol content, antioxidant activity, and organoleptic quality of kefir as affected by fermentation duration

Kefir is a traditional fermented milk beverage produced through the symbiotic metabolic activity of lactic acid bacteria (LAB) and yeasts harboured in kefir grains. The duration of fermentation is a principal process variable governing the microbiological, chemical, and sensory characteristics of the final product. Thi...

F. Divayanti, F. Maruddin, A. Ako · 0 citations

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