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    Changes in microbial community structure during adaptation of kombucha symbiotic culture of bacteria and yeast to fermentation of sweet and acid whey

    Changes in microbial community structure during adaptation of kombucha symbiotic culture of bacteria and yeast to fermentation of sweet and acid whey by Alyssa Thibodeau, Patrick Reardon, Bjarne Bartlett, Christopher Curtin

    Published 2025-05-01
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