Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand

The demand for Kombucha, a sparkling sugared tea beverage fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast is increasing worldwide. Despite the popularity of the beverage which is mainly due to its perceived health benefits and appealing sensory properties, the microbial comp...

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Detalles Bibliográficos
Autores principales: Wang, Boying, Rutherfurd-Markwick, Kay, Zhang, Xue-Xian, Mutukumira, Anthony N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9121233/
https://www.ncbi.nlm.nih.gov/pubmed/35600538
http://dx.doi.org/10.1016/j.crfs.2022.04.013

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9121233/
https://www.ncbi.nlm.nih.gov/pubmed/35600538
http://dx.doi.org/10.1016/j.crfs.2022.04.013

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