Transient in situ measurement of kombucha biofilm growth and mechanical properties-Reference-Cited by-同舟云学术

Transient in situ measurement of kombucha biofilm growth and mechanical properties

Published:2021 Issue:9 Volume:12 Page:4015-4020
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bertsch Pascal¹²³⁴^ORCID,Etter Danai¹²³⁴⁵^ORCID,Fischer Peter¹²³⁴^ORCID

Affiliation:

1. Institute of Food Nutrition and Health

2. ETH Zurich

3. 8092 Zurich

4. Switzerland

5. Institute for Food Safety and Hygiene

Abstract

Interfacial shear rheology qualifies for transient in situ measurement of kombucha biofilm growth and mechanical properties, revealing that kombucha biofilm formation is a two-step process.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00630D

Reference42 articles.

1. Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation

2. A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

3. The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation

4. Yeast ecology of Kombucha fermentation

5. Kombucha tea fermentation: Microbial and biochemical dynamics

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