Molecular identification of yeast isolated from different Kombucha sources
The Kombucha microbial consortium consists mainly of yeast and lactic bacteria which ferment the carbohydrates and release ethanol, respectively lactic acid, as well as of acetic bacteria which lead to the production of different organic acids. The symbiotic consortium of bacteria and yeast (SCOBY)...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2018-01-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202018/2.%20Matei%20et%20al.pdf |