Nothing Special   »   [go: up one dir, main page]

Wang et al., 2023 - Google Patents

Microbiological and physico-chemical characteristics of black tea kombucha fermented with a New Zealand starter culture

Wang et al., 2023

View HTML
Document ID
13664132314715217464
Author
Wang B
Rutherfurd-Markwick K
Naren N
Zhang X
Mutukumira A
Publication year
Publication venue
Foods

External Links

Snippet

Kombucha is a popular sparkling sugared tea, fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast. The demand for kombucha continues to increase worldwide, mainly due to its perceived health benefits and appealing sensory properties. This study …
Continue reading at www.mdpi.com (HTML) (other versions)

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
    • C12N1/14Fungi Culture media therefor
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12QMEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms
    • C12Q1/025Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms for testing or evaluating the effect of chemical or biological compounds, e.g. drugs, cosmetics
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12QMEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms
    • C12Q1/04Determining presence or kind of micro-organism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RPROCESSES USING MICRO-ORGANISMS
    • C12R1/00Processes using micro-organisms
    • C12R1/645Processes using micro-organisms using fungi
    • C12R1/80Pencillium
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00Preparation of oxygen-containing organic compounds
    • C12P7/02Preparation of oxygen-containing organic compounds containing a hydroxy group
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00Preparation of oxygen-containing organic compounds
    • C12P7/40Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids

Similar Documents

Publication Publication Date Title
Wang et al. Kombucha: Production and microbiological research
Cousin et al. Microorganisms in fermented apple beverages: current knowledge and future directions
Kaashyap et al. Microbial diversity and characteristics of kombucha as revealed by metagenomic and physicochemical analysis
Padilla et al. Challenges of the non-conventional yeast Wickerhamomyces anomalus in winemaking
Hu et al. The sensory quality improvement of citrus wine through co-fermentations with selected non-Saccharomyces yeast strains and Saccharomyces cerevisiae
Kuchen et al. Selection of native non-Saccharomyces yeasts with biocontrol activity against spoilage yeasts in order to produce healthy regional wines
Lee et al. Isolation and investigation of potential non-Saccharomyces yeasts to improve the volatile terpene compounds in Korean Muscat Bailey A wine
Wang et al. Microbiological and physico-chemical characteristics of black tea kombucha fermented with a New Zealand starter culture
Oliveira et al. The technological perspectives of kombucha and its implications for production
Mewa-Ngongang et al. The use of Candida pyralidae and Pichia kluyveri to control spoilage microorganisms of raw fruits used for beverage production
Ferremi Leali et al. Reconstruction of simplified microbial consortia to modulate sensory quality of kombucha tea
Mas et al. Evolution in composition of kombucha consortia over three consecutive years in production context
Hernández-Macias et al. Growth-promoting effect of cava lees on lactic acid bacteria strains: A potential revalorization strategy of a winery by-product
Ojo et al. Microbial composition, bioactive compounds, potential benefits and risks associated with Kombucha: A concise review
Escribano-Viana et al. Bioprotective effect of a Torulaspora delbrueckii/Lachancea thermotolerans-mixed inoculum in red winemaking
Comasio et al. Potential of bacteria from alternative fermented foods as starter cultures for the production of wheat sourdoughs
Bencresciuto et al. Assessment of starters of lactic acid bacteria and killer yeasts: Selected strains in lab-scale fermentations of table olives (Olea europaea L.) cv. Leccino
Dygas et al. Ability of yeast metabolic activity to reduce sugars and stabilize betalains in red beet juice
Tavares et al. Non-conventional sucrose-based substrates: Development of non-dairy kefir beverages with probiotic potential
Liu et al. Analysis of microbial diversity and metabolites in sauerkraut products with and without microorganism addition
Reis et al. Cobrançosa table olives: Characterization of processing method and lactic acid bacteria profile throughout spontaneous fermentation
Minervini et al. Use of autochthonous lactobacilli to increase the safety of zgougou
Lee et al. Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger
Lee et al. Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production
Xu et al. Evaluation of bioactive compounds and antioxidative activity of fermented green tea produced via one-and two-step fermentation