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In this study, the effects of plant process and storage conditions as well as composition on the viability of kefir microbiota (Lactobacillus spp., Lactococcus spp., acetic acid bacteria and yeasts) physico-chemical and textural properties of plain and fruit flavoured kefirs were investigated. During refrigerated storage of 28 days the microbiological and textural characteristics of kefir samples were found to be affected significantly (P<0.05;<0.01) by the manufacturer-dependent milk type, starter culture, formulation and processing conditions. Furthermore, the storage time had a significant impact on the viability of microorganisms which were positively improved by fruit inclusion in the formula.
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Özcan et al. (2018) studied this question.
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