Isolation,identification and characterization of dominant microorganisms in kombucha

Isolation,identification and characterization of dominant microorganisms in kombucha

To clarify the dominant microbial species and their characteristics during the fermentation of traditional kombucha, the dominant strains were isolated and screened from kombucha using selective medium, which were identified through morphological observation and molecular biology techniques. Subsequ...

Full description

Saved in:
Bibliographic Details
Main Author: LIANG Xinyi, LI Qian, FU Siyi, DONG Dengfeng, ZHANG Ying, JIANG Yi, LIAO E
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-02-01
Series:Zhongguo niangzao
Subjects:
kombucha|dominant microorganism|isolation and identification|yeast|acetic acid bacterium|fermentation characteristic|tolerance
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-136.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-136.pdf

Similar Items