Effect of Reformed Microbial Consortia for Kombucha Beverage on Biochemical, Sensory and Flavor Quality

Author:

Kılmanoğlu Hilal,Yigit Cinar Aycan,Durak Muhammed Zeki

Publisher

Elsevier BV

Reference54 articles.

1. Brettanomyces bruxellensis yeasts: impact on wine and winemaking;M Agnolucci;World Journal Microbiology Biotechnology,2017

2. Biological, chemical and antioxidant activities of different types kombucha;R F Ahmed;Annals of Agricultural Sciences,2020

3. Production of branched-chain volatile fatty acids by certain anaerobic bacteria;M J Allison;Applied and Environmental Microbiology,1978

4. Evaluation of physicochemical properties and antioxidant activities of kombucha "Tea Fungus" during extended periods of fermentation;H Amarasinghe;Food Science Nutrition,2018

5. Microbial composition of kombucha determined using amplicon sequencing and shotgun metagenomics;M Ar?kan;Journal of Food Science,2020

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