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Volumn 160, Issue 2, 2010, Pages 446-455
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Symbiosis between microorganisms from kombucha and kefir: Potential significance to the enhancement of kombucha function
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Author keywords
D saccharic acid 1,4 lacton; Gluconacetobacter sp; Kefir; Kombucha; Lactic acid bacteria; Symbiosis
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Indexed keywords
FERMENTATION PROCESS;
FUNCTIONAL BACTERIA;
GLUCONACETOBACTER;
KEFIR;
LACTIC ACID BACTERIA;
OPTIMAL COMBINATION;
STARTER CULTURES;
BACTERIOLOGY;
BODY FLUIDS;
DSL;
FERMENTATION;
LABORATORIES;
LACTIC ACID;
MODEMS;
ORGANIC ACIDS;
SUGAR SUBSTITUTES;
TELECOMMUNICATION LINES;
BACTERIA;
ACETIC ACID;
DEXTRO SACCHARIC ACID 1,4 LACTONE;
LACTONE DERIVATIVE;
UNCLASSIFIED DRUG;
XYLITOL;
BACTERIAL FLORA;
BACTERIAL GROWTH;
BACTERIAL STRAIN;
BACTERIUM;
BACTERIUM CULTURE;
BEVERAGE;
CONFERENCE PAPER;
CONTROLLED STUDY;
FERMENTATION;
GLUCONACETOBACTER;
KEFIR;
KOMBUCHA;
LACTIC ACID BACTERIUM;
LACTOBACILLUS;
LACTOCOCCUS LACTIS;
LEUCONOSTOC;
NONHUMAN;
SYMBIOSIS;
BACTERIA;
BACTERIAL PHYSIOLOGICAL PHENOMENA;
BEVERAGES;
CULTURED MILK PRODUCTS;
FERMENTATION;
GLUCONACETOBACTER;
LACTIC ACID;
LACTONES;
BACTERIA (MICROORGANISMS);
GLUCONACETOBACTER;
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EID: 77949300256
PISSN: 02732289
EISSN: None
Source Type: Journal
DOI: 10.1007/s12010-008-8361-6 Document Type: Conference Paper |
Times cited : (59)
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References (32)
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