Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste-Reference-Cited by-同舟云学术

Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste

Published:2022-06-28 Issue:3 Volume:60 Page:1088-1096
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Pradhan Susanta,Prabhakar Muhil Raj,Karthika Parvathy K. R.,Dey Baishali,Jayaraman Sivaraman,Behera Bunushree,Paramasivan Balasubramanian^ORCID

Funder

Biotechnology Industry Research Assistance Council

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05476-3.pdf

Reference30 articles.

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2. Behera B, Laavanya D, Balasubramanian P (2022) Techno-economic feasibility assessment of bacterial cellulose biofilm production during the Kombucha fermentation process. Bioresour Technol 346:126659. https://doi.org/10.1016/J.BIORTECH.2021.126659

3. Belloso-Morales G, Hernández-Sánchez H (2003) Manufacture of a beverage from cheese whey using a “tea fungus” fermentation. Rev Latinoam Microbiol 45:1–2

4. Chakravorty S, Bhattacharya S, Chatzinotas A et al (2016) Kombucha tea fermentation: microbial and biochemical dynamics. Int J Food Microbiol 220:63–72. https://doi.org/10.1016/J.IJFOODMICRO.2015.12.015

5. Coton M, Pawtowski A, Taminiau B et al (2017) Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods. FEMS Microbiol Ecol. https://doi.org/10.1093/FEMSEC/FIX048

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