Hello everybody for know more
Well i was in my Biology class talking about cellular forms of feeding
you know autotrophic and heterotrophic, we star with examples
somebody said "Bulgaros" i decided to investigate
what are Bulgarias why Bulgarians?
well i found that
The "Bulgarian", "latobacilli Bulgarian" or "KefirGranules " are a growing communitty of microorganisms milk in an organized and stable sybiotic assocition yeasts embedded in a polyssaccharide matriax, whose size varies between 5mm and 2mm, forming yellowish-white sructures (rubbery) in the form of cauliflower. In these structure, are several speices of great benefit to our health.(ullo-Lappa, 1993) :
Three Bulgarians have different structural forms:
The laminar shape has two surfaces (superficie), a smooth(soft), colonized by lactobacilli shorts and a wrinkled (arrugado), in which yeasts (levaduras) predominate; between the two is an intermediate portion, where there is a short rod (varilla) replacement of yeast.
The short form enlisted with lactobacilli and yeasts abundant cavernous embedded in a matrix (Aguilar, 1997).
The shape of convoltura has three layers (capas): the outer(externa), predominantly short lactobacilli, the lactobacilli media with long straight(rectos), long curved lactobacilli and some yeasts and microorganisms that are available (constituyen) show a definite strata (estratos). the internal.
Currently (actualmente) CINVESTAV, National Polytechnic Institute, is studying these and other communities of microorganisms, such as the "Mother of Vinegar" because they may represent alternative treatments for some diseases.
Mexico has used a traditional technology of fermentation of milk using the Bulgarians as starter culture, which may be recovered by filtration and used indefinitely, provided they observe certain minimum standards of hygiene. These products have been important in human history, the fermentations have been used for centuries in many countries and their origin is lost in the dawn of time. It is believed appeared as a result of spontaneous growth of microorganisms under suitable conditions to effect the fermentation and thus prevent decomposition; In the USA, can be found under the name of kefir, which sold in health food store, or someone who has.
Mexico has used a traditional technology of fermentation of milk using the Bulgarians as starter culture, which may be recovered by filtration and used indefinitely, provided they observe certain minimum standards of hygiene. These products have been important in human history, the fermentations have been used for centuries in many countries and their origin is lost in the dawn of time. It is believed appeared as a result of spontaneous growth of microorganisms under suitable conditions to effect the fermentation and thus prevent decomposition; In the USA, can be found under the name of kefir, which sold in health food store, or someone who has.
The KefirGranules of water you just take it and you can use milk to make milkshakes, well, the whole process is: put them in a large jar, I add milk until you cover, the next day the schools and put them milk fresh, with whom he took from them can make milkshakes or load a bit more fruit and yogurt or ice cream as you leave and if you already have many Bulgarians can add a few when you make your liquid and is more nutritious and rich.
making granulos
Write your comments
Mexico has used a traditional technology of fermentation of milk using the Bulgarians as starter culture, which may be recovered by filtration and used indefinitely, provided they observe certain minimum standards of hygiene. These products have been important in human history, the fermentations have been used for centuries in many countries and their origin is lost in the dawn of time. It is believed appeared as a result of spontaneous growth of microorganisms under suitable conditions to effect the fermentation and thus prevent decomposition; In the USA, can be found under the name of kefir, which sold in health food store, or someone who has.
Mexico has used a traditional technology of fermentation of milk using the Bulgarians as starter culture, which may be recovered by filtration and used indefinitely, provided they observe certain minimum standards of hygiene. These products have been important in human history, the fermentations have been used for centuries in many countries and their origin is lost in the dawn of time. It is believed appeared as a result of spontaneous growth of microorganisms under suitable conditions to effect the fermentation and thus prevent decomposition; In the USA, can be found under the name of kefir, which sold in health food store, or someone who has.
The KefirGranules of water you just take it and you can use milk to make milkshakes, well, the whole process is: put them in a large jar, I add milk until you cover, the next day the schools and put them milk fresh, with whom he took from them can make milkshakes or load a bit more fruit and yogurt or ice cream as you leave and if you already have many Bulgarians can add a few when you make your liquid and is more nutritious and rich.
making granulos
Write your comments
