729 related articles for article (PubMed ID: 17061515)
1. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
Belloso-Morales G; Hernández-Sánchez H
Rev Latinoam Microbiol; 2003; 45(1-2):5-11. PubMed ID: 17061515
[TBL] [Abstract][Full Text] [Related]
2. Yeast ecology of Kombucha fermentation.
Teoh AL; Heard G; Cox J
Int J Food Microbiol; 2004 Sep; 95(2):119-26. PubMed ID: 15282124
[TBL] [Abstract][Full Text] [Related]
3. Functional fermented whey-based beverage using lactic acid bacteria.
Pescuma M; Hébert EM; Mozzi F; de Valdez GF
Int J Food Microbiol; 2010 Jun; 141(1-2):73-81. PubMed ID: 20483186
[TBL] [Abstract][Full Text] [Related]
4. Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.
Magalhães KT; Pereira MA; Nicolau A; Dragone G; Domingues L; Teixeira JA; de Almeida Silva JB; Schwan RF
Bioresour Technol; 2010 Nov; 101(22):8843-50. PubMed ID: 20619643
[TBL] [Abstract][Full Text] [Related]
5. Main microorganisms involved in the fermentation of Ugandan ghee.
Ongol MP; Asano K
Int J Food Microbiol; 2009 Aug; 133(3):286-91. PubMed ID: 19577815
[TBL] [Abstract][Full Text] [Related]
6. Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage.
Grassi A; Cristani C; Palla M; Di Giorgi R; Giovannetti M; Agnolucci M
Int J Food Microbiol; 2022 Dec; 382():109934. PubMed ID: 36130465
[TBL] [Abstract][Full Text] [Related]
7. Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.
Pescuma M; Hébert EM; Mozzi F; Font de Valdez G
Food Microbiol; 2008 May; 25(3):442-51. PubMed ID: 18355669
[TBL] [Abstract][Full Text] [Related]
8. Succinic acid production from cheese whey using Actinobacillus succinogenes 130 Z.
Wan C; Li Y; Shahbazi A; Xiu S
Appl Biochem Biotechnol; 2008 Mar; 145(1-3):111-9. PubMed ID: 18425617
[TBL] [Abstract][Full Text] [Related]
9. Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.
Jayabalan R; Marimuthu S; Thangaraj P; Sathishkumar M; Binupriya AR; Swaminathan K; Yun SE
J Agric Food Chem; 2008 Oct; 56(19):9064-71. PubMed ID: 18781766
[TBL] [Abstract][Full Text] [Related]
10. [Technological features of fermented beverages production using kombucha].
Vorobyeva VM; Vorobyeva IS; Sarkisyan VA; Frolova YV; Kochetkova AA
Vopr Pitan; 2022; 91(4):115-120. PubMed ID: 36136953
[TBL] [Abstract][Full Text] [Related]
11. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
Coulin P; Farah Z; Assanvo J; Spillmann H; Puhan Z
Int J Food Microbiol; 2006 Feb; 106(2):131-6. PubMed ID: 16213052
[TBL] [Abstract][Full Text] [Related]
12. Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.
Vieira-Dalodé G; Jespersen L; Hounhouigan J; Moller PL; Nago CM; Jakobsen M
J Appl Microbiol; 2007 Aug; 103(2):342-9. PubMed ID: 17650194
[TBL] [Abstract][Full Text] [Related]
13. Microbiological quality of fermented milk produced by repeated-batch culture.
Nakasaki K; Yanagisawa M; Kobayashi K
J Biosci Bioeng; 2008 Jan; 105(1):73-6. PubMed ID: 18295725
[TBL] [Abstract][Full Text] [Related]
14. Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China.
Lu ZH; Peng HH; Cao W; Tatsumi E; Li LT
J Appl Microbiol; 2008 Sep; 105(3):893-903. PubMed ID: 18399975
[TBL] [Abstract][Full Text] [Related]
15. Fermented probiotic beverages based on acid whey.
Skryplonek K; Jasińska M
Acta Sci Pol Technol Aliment; 2015; 14(4):397-405. PubMed ID: 28068045
[TBL] [Abstract][Full Text] [Related]
16. Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation.
Andrade RP; Melo CN; Genisheva Z; Schwan RF; Duarte WF
Food Res Int; 2017 Jan; 91():72-79. PubMed ID: 28290329
[TBL] [Abstract][Full Text] [Related]
17. Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians.
Almeida EG; Rachid CC; Schwan RF
Int J Food Microbiol; 2007 Nov; 120(1-2):146-51. PubMed ID: 17888538
[TBL] [Abstract][Full Text] [Related]
18. Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores.
Phung LT; Kitwetcharoen H; Chamnipa N; Boonchot N; Thanonkeo S; Tippayawat P; Klanrit P; Yamada M; Thanonkeo P
Sci Rep; 2023 May; 13(1):7859. PubMed ID: 37188725
[TBL] [Abstract][Full Text] [Related]
19. Symbiosis between microorganisms from kombucha and kefir: Potential significance to the enhancement of kombucha function.
Yang Z; Zhou F; Ji B; Li B; Luo Y; Yang L; Li T
Appl Biochem Biotechnol; 2010 Jan; 160(2):446-55. PubMed ID: 18810658
[TBL] [Abstract][Full Text] [Related]
20. The yeast spectrum of the 'tea fungus Kombucha'.
Mayser P; Fromme S; Leitzmann C; Gründer K
Mycoses; 1995; 38(7-8):289-95. PubMed ID: 8559192
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
