메뉴 건너뛰기




Volumn 18, Issue 4, 1995, Pages 590-594

Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation

Author keywords

Acetobacter xylinum; Beverage; Fermentation; Kombucha; Tea fungus; Zygosaccharomyces

Indexed keywords

ACETIC ACID; ALCOHOL; CELLULOSE; FRUCTOSE; GLUCONIC ACID; GLUCOSE; SUCROSE;

EID: 0030059987     PISSN: 07232020     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0723-2020(11)80420-0     Document Type: Article
Times cited : (125)

References (16)
  • 2
    • 0000517434 scopus 로고
    • Classification, identification and typing of bacteria by the analysis of their one-dimensional polyacrylamide gel electrophoretic protein patterns
    • A. Chrantbach, M.J. Dunn, B.J. Radola, VCH Verlagsgesellschaft, Weinheim
    • (1992) Advances in Electrophoresis , pp. 351-408
    • Costas, M.1
  • 6
    • 0013685358 scopus 로고
    • Numerische Analyse von Proteinprofilen und DNA-DNA-Hybridisierung zur Charakterisierung und Differenzierung der Acetobacter-Flora industrieller Essigfermenter der Schweiz
    • (1994) Thesis, ETH-Zürich No. 10674
    • Kneubühler, B.1
  • 14
    • 0028049020 scopus 로고
    • Phylogenetic positioning of Acetobacter, Gluconobacter, Rhodopila and Acidiphilium species as a branch of acidophilic bacteria in the α-subclass of Proteobacteria based on 165 ribosomal DNA sequences
    • (1994) System. Appl. Microbiol. , vol.17 , pp. 189-196
    • Sievers, M.1    Ludwig, W.2    Teuber, M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.