Yeast ecology of Kombucha fermentation.

@article{Teoh2004YeastEO,
  title={Yeast ecology of Kombucha fermentation.},
  author={Ai Leng Teoh and G. Heard and J. Cox},
  journal={International journal of food microbiology},
  year={2004},
  volume={95 2},
  pages={
          119-26
        }
}
  • Ai Leng Teoh, G. Heard, J. Cox
  • Published 2004
  • Medicine, Biology
  • International journal of food microbiology
  • Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid bacteria. [...] Key Method Using oxytetracycline-supplemented malt extract agar, yeasts were isolated from four commercially available Kombucha products and identified using conventional biochemical and physiological tests. During the fermentation of each of the four products, yeasts were enumerated from both the cellulosic pellicle and liquor of the Kombucha. The number and diversity of species…Expand Abstract

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