Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation

Food Microbiology

Volumn 73, Issue , 2018, Pages 11-16

  De Filippis, Francesca ^a   Troise, Antonio Dario ^a   Vitaglione, Paola ^a   Ercolini, Danilo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Bacterial cellulose; Gluconacetobacter; Kombucha tea; Oligotyping; Tea fungus

Indexed keywords

ACETIC ACID; GLUCONIC ACID; GLUCURONIC ACID; POLYPHENOL;

ANALYSIS; BACTERIUM; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; KOMBUCHA; METABOLISM; MICROBIOLOGY; MICROFLORA; PHYLOGENY; TEMPERATURE;

ACETIC ACID; BACTERIA; FERMENTATION; GLUCONATES; GLUCURONATES; KOMBUCHA TEA; MICROBIOTA; PHYLOGENY; POLYPHENOLS; TEMPERATURE;

EID: 85040323739     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2018.01.008     Document Type: Article

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