Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception

por Köhler, Sarah, Schmacht, Maximilian, Troubounis, Aktino H. L., Ludszuweit, Marie, Rettberg, Nils, Senz, Martin
Publicado 2021

The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation

por van Wyk, Niël, Binder, Julia, Ludszuweit, Marie, Köhler, Sarah, Brezina, Silvia, Semmler, Heike, Pretorius, Isak S., Rauhut, Doris, Senz, Martin, von Wallbrunn, Christian
Publicado 2023