Typical kombucha fermentation: Kinetic evaluation of beverage and morphological characterization of bacterial cellulose-Reference-Cited by-同舟云学术

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Typical kombucha fermentation: Kinetic evaluation of beverage and morphological characterization of bacterial cellulose

Published:2021-10-31 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Leonarski Eduardo¹^ORCID,Cesca Karina¹,Borges Otília M. A.¹,Oliveira Débora¹,Poletto Patrícia¹^ORCID

Affiliation:

1. Laboratory of Biological Engineering Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16100

Reference58 articles.

1. Fermentation Conditions and Process Optimization of Citric Acid Production by Yeasts

2. CARBON SOURCES AND THEIR EFFECT ON GROWTH, ACETIC ACID AND ETHANOL PRODUCTION BY BRETTANOMYCES BRUXELLENSIS IN BATCH CULTURE

3. Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation

4. Analysis of the environmental life cycle of bacterial cellulose production;Aragão J. V. S.;Chemical Engineering Transactions,2020

5. Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bacterial cellulose from kombucha: Assessing inoculum age and concentration, and its conversion via enzymatic hydrolysis into cellobiose and glucose;Biocatalysis and Agricultural Biotechnology;2024-07

2. Physical Modifications of Kombucha‐Derived Bacterial Nanocellulose: Toward a Functional Bionanocomposite Platform;Macromolecular Materials and Engineering;2024-06-03

3. Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance;International Journal of Gastronomy and Food Science;2024-06

4. Advances in the Production of Sustainable Bacterial Nanocellulose from Banana Leaves;Polymers;2024-04-20

5. Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha;Food Chemistry;2024-01

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