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Temperature Effects on Kombucha Bacteria by Raíssa Barbosa Lucchese is a document available to read on EtoBox.
This document describes a study that characterized the bacterial populations involved in Kombucha tea fermentation at different temperatures (20°C vs 30°C) using both culture-dependent and culture-independent methods. The study found significant differences in the microbial communities at the two temperatures, including distinctive species of acetic acid bacteria (AAB) selected. It also found differences in the abundance of gluconic and glucuronic acids produced. The different temperatures and AAB species i
- Author
- Raíssa Barbosa Lucchese
- Language
- EN