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...

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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
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