Molecular identification of yeast isolated from different Kombucha sources

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)...

Full description

Bibliographic Details
Main Authors: Bogdan MATEI, Camelia Filofteia DIGUȚĂ, Ovidiu POPA, Călina Petruța CORNEA, Florentina MATEI
Format: Article
Language:English
Published: Galati University Press 2018-01-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
Kombucha
yeast
PCR-ITS RFLP
functional food
Online Access:http://www.ann.ugal.ro/tpa/Anale%202018/2.%20Matei%20et%20al.pdf

Similar Items

Similar Items