Transient in situ measurement of kombucha biofilm growth and mechanical properties
Author:
Affiliation:
1. Institute of Food Nutrition and Health
2. ETH Zurich
3. 8092 Zurich
4. Switzerland
5. Institute for Food Safety and Hygiene
Abstract
Interfacial shear rheology qualifies for transient in situ measurement of kombucha biofilm growth and mechanical properties, revealing that kombucha biofilm formation is a two-step process.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00630D
Reference42 articles.
1. Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation
2. A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
3. The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation
4. Yeast ecology of Kombucha fermentation
5. Kombucha tea fermentation: Microbial and biochemical dynamics
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