Manufacture of a beverage from cheese whey using a "tea fungus" Fermentation

Revista Latinoamericana de Microbiologia

Volumn 45, Issue 1-2, 2003, Pages 5-11

  Belloso Morales, Genette ^a   Hernández Sánchez, Humberto ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

"Tea fungus"; Fermentation; Kombucha; Whey beverages

Indexed keywords

ACETIC ACID; ALCOHOL; LACTOSE;

ACETOBACTER; ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; BACTERIUM CULTURE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BEVERAGE; CHEESE; FERMENTATION TECHNIQUE; FOOD INDUSTRY; FUNGUS; FUNGUS ISOLATION; GLUCONOBACTER; GLUCONOBACTER OXYDANS; INOCULATION; KLUYVEROMYCES; PH; SACCHAROMYCES CEREVISIAE; TEA; WHEY; YEAST;

ACETOBACTERACEAE; BEVERAGES; CULTURED MILK PRODUCTS; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; LACTOSE; TEA; YEASTS;

ACETOBACTER; ACETOBACTER ACETI; BACTERIA (MICROORGANISMS); BRETTANOMYCES; CAMELLIA SINENSIS; DEKKERA BRUXELLENSIS; FUNGI; GLUCONACETOBACTER; GLUCONOBACTER; GLUCONOBACTER OXYDANS; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 1442300858     PISSN: 01874640     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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