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Q36216369-C8F6B60E-D0A4-41B8-A699-F0C80317799E
Q36216369-C8F6B60E-D0A4-41B8-A699-F0C80317799E
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http://www.wikidata.org/entity/statement/Q36216369-C8F6B60E-D0A4-41B8-A699-F0C80317799E
The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process.
P2860
Q36216369-C8F6B60E-D0A4-41B8-A699-F0C80317799E
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http://www.wikidata.org/entity/statement/Q36216369-C8F6B60E-D0A4-41B8-A699-F0C80317799E
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wasDerivedFrom
27c8f001b148fbf915742db98d08dad3eb7b58fd
P2860
The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.