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

Author:

Wang Boying,Rutherfurd-Markwick Kay,Zhang Xue-Xian,Mutukumira Anthony N.ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference72 articles.

1. 16S rRNA gene sequence detection of acetic acid bacteria isolated from tea Kombucha;Abd El-Salam;N.Y. Sci. J.,2012

2. Evaluation of physicochemical properties and antioxidant activities of kombucha "Tea Fungus" during extended periods of fermentation;Amarasinghe;Food Sci. Nutr.,2018

3. Isolation and characterisation of Acetobacter and Gluconobacter spp. from sugarcane and rotten fruits;Arifuzzaman;Res. Rev. Biosci.,2014

4. The flagellation and taxonomy of genera Gluconobacter and Acetobacter with reference to the existence of intermediate strains;Asai;J. Gen. Appl. Microbiol.,1964

5. Nitrate and nitrite reduction test protocols;Buxton;American Society for Microbiology,2011

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