Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage
Kombucha is a fermented tea beverage, which is traditionally prepared by fermenting sweetened black tea with tea fungus, which is a consortium of yeasts and acetic acid bacteria. In this paper, viability of selected wild strains of lactobacilli during Kombucha fermentation, their interaction with te...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
2019-11-01
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| Rangatū: | Polish Journal of Food and Nutrition Sciences |
| Ngā marau: | |
| Urunga tuihono: | http://www.journalssystem.com/pjfns/Survival-of-wild-strains-of-lactobacilli-during-Kombucha-fermentation-and-their-contribution,112276,0,2.html |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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