Kombucha fermentation and its antimicrobial activity

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 2589-2594

  Sreeramulu, Guttapadu ^a   Zhu, Yang ^a   Knol, Wieger ^a  

^a TNO   (Netherlands)

Author keywords

Antimicrobial activity; Fermented tea; Food fermentation; Kombucha; Pathogenic microorganisms

Indexed keywords

ANTIINFECTIVE AGENT; KOMBUCHA; MEDICINAL PLANT; PLANT EXTRACT; SUCROSE; UNCLASSIFIED DRUG;

ANTIBIOTIC SENSITIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIUM; BEVERAGE; CAMPYLOBACTER JEJUNI; DRUG DECOMPOSITION; DRUG EFFECT; DRUG MECHANISM; ESCHERICHIA COLI; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGICAL EXAMINATION; NONHUMAN; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; SHIGELLA SONNEI;

BACTERIA; BEVERAGES; FERMENTATION; MICROBIAL SENSITIVITY TESTS; PLANT EXTRACTS; PLANTS, MEDICINAL; SUCROSE;

EID: 0033919332     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991333m     Document Type: Article

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