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The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation.
van Wyk, Niël; Binder, Julia; Ludszuweit, Marie; Köhler, Sarah; Brezina, Silvia; Semmler, Heike; Pretorius, Isak S; Rauhut, Doris; Senz, Martin; von Wallbrunn, Christian.
Afiliação
  • van Wyk N; Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany.
  • Binder J; ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2109, Australia.
  • Ludszuweit M; Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany.
  • Köhler S; Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing in Berlin, Seestraße 13, 13353 Berlin, Germany.
  • Brezina S; Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing in Berlin, Seestraße 13, 13353 Berlin, Germany.
  • Semmler H; Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany.
  • Pretorius IS; Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany.
  • Rauhut D; ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2109, Australia.
  • Senz M; Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany.
  • von Wallbrunn C; Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing in Berlin, Seestraße 13, 13353 Berlin, Germany.
Foods ; 12(10)2023 May 10.
Article em En | MEDLINE | ID: mdl-37238757
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article