Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains

<div>PCR-DGGE fingerprinting of the bacteria and yeast community in natural kefir grains and two different vectors: (a) bacteria community; (b) yeast community. 1 = natural kefir grains; 2 = cheese vector; 3 = encapsulated vector.</div>

Journal of Food Quality

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Figure 3

Figure 3: Prospects of Artificial Kefir Grains Prepared by Cheese and Encapsulated Vectors to Mimic Natural Kefir Grains 