Kombucha: Production and Microbiological Research by Boying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang, Anthony N. Mutukumira

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Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand by Boying Wang, Kay Rutherfurd-Markwick, Xue-Xian Zhang, Anthony N. Mutukumira

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Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture by Boying Wang, Kay Rutherfurd-Markwick, Naran Naren, Xue-Xian Zhang, Anthony N. Mutukumira

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Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand by Boying Wang, Kay Rutherfurd-Markwick, Ninghui Liu, Xue-Xian Zhang, Anthony N. Mutukumira

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Probiotic potential of acetic acid bacteria isolated from kombucha in New Zealand in vitro by Boying Wang, Kay Rutherfurd-Markwick, Ninghui Liu, Xue-Xian Zhang, Anthony N. Mutukumira

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Experimental evolution of bacterial survival on metallic copper by Feng Xu, Sha Liu, Naran Naren, Lily Li, Luyan Z. Ma, Xue‐Xian Zhang

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