Development of stable consortia of microorganisms based on kefir granules to be applied on food fermentation. Research on its application in milk and juice matrices aiming at obtaining a new product.

The main objective of this project is to obtain stable consortia of microorganisms based on kefir granules, with the purpose of combining the action of two different microorganisms in different food processes. In addition, its application on the fermentation of a milk and orange juice matrix will be studied in order to obtain a new fermented product (kefir alike).