The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process

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• Finished

  IRP11: Interdisciplinary Research Program: Tradition and naturalness of animal products within a societal context of change.

  Leroy, F. (Administrative Promotor), Ryckbosch, W. (Co-Promotor), Brengman, M. (Co-Promotor), Scholliers, P. (Collaborator), Erdkamp, P. (Collaborator) & De Vuyst, L. (Administrative Promotor)

  1/01/18 → 31/12/24

  Project: Fundamental

  • Animal-Based Food 100%
  • Fermented Meat 66%
  • Lactic Acid Bacteria 64%
  • Food systems 52%
  • Red Meat 46%

• SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems

  De Vuyst, L. (Administrative Promotor), Leroy, F. (Co-Promotor), Weckx, S. (Co-Promotor), De Vuyst, L. (Administrative Promotor) & Leroy, F. (Co-Promotor)

  1/11/12 → 31/10/24

  Project: Fundamental

  • Lactic Acid Bacteria 100%
  • Starter Culture 98%
  • Sourdough 78%
  • Lactobacillus 60%
  • Fermented Meat 58%