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Journal Abstract Search

283 related items for PubMed ID: 36130465

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  • 2. Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods.
    Coton M, Pawtowski A, Taminiau B, Burgaud G, Deniel F, Coulloumme-Labarthe L, Fall A, Daube G, Coton E.
    FEMS Microbiol Ecol; 2017 May 01; 93(5):. PubMed ID: 28430940
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  • 3. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
    Belloso-Morales G, Hernández-Sánchez H.
    Rev Latinoam Microbiol; 2003 May 01; 45(1-2):5-11. PubMed ID: 17061515
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  • 4. Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand.
    Wang B, Rutherfurd-Markwick K, Zhang XX, Mutukumira AN.
    Curr Res Food Sci; 2022 May 01; 5():835-844. PubMed ID: 35600538
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  • 11. Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA.
    O'Sullivan EN, O'Sullivan DJ.
    Foods; 2024 May 29; 13(11):. PubMed ID: 38890935
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  • 13. Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.
    Ferremi Leali N, Binati RL, Martelli F, Gatto V, Luzzini G, Salini A, Slaghenaufi D, Fusco S, Ugliano M, Torriani S, Salvetti E.
    Foods; 2022 Sep 30; 11(19):. PubMed ID: 36230121
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  • 14. Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics.
    Arıkan M, Mitchell AL, Finn RD, Gürel F.
    J Food Sci; 2020 Feb 30; 85(2):455-464. PubMed ID: 31957879
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  • 20. 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 15; 13(1):7859. PubMed ID: 37188725
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