https://www.selleckchem.com/products/gs-9973.html
This review summarizes the potential of different microorganisms including actinomycetes, bacteria, blue green algae, fungi, lichens and mushrooms to be explored as the source of such bioactive compounds. The influence of production technology, namely, temperature, pH and 2-step fermentation (back-slopping approach), on the microbiological characteristics and on the phosphopeptide profile of kefir obtained with kefir grains was investigated. The growth of yeasts, lactic acid bacteria (LA and acetic acetic bacteria (AA in both grains
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