The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation
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Citations
Cites
A medium for the cultivation of lactobacilli
De MAN, J. C., ROGOSA, M., & SHARPE, M. E. (1960) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1960.tb00188.x · Cited by 5,311
Research works printed but not linked: 10
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- Gosselé, 1980, A rapid, simple and simultaneous detection of 2-keto-, 5-keto- and 2,5-diketogluconic acids by thin-layer chromatography in culture media of acetic acid bacteria, Zbl. Bakt. Hyg., I. Abr. Orig. C, 1, 178
- Herrera, 1989, Species of yeasts isolated in Mixico from the tea fungus, Rev. Mexican. Micol., 5, 205
- Kraft, 1959, Le champignon du the, Nova Hedwiga, 1, 297
- Reiss, 1987, Der Teepilz und seine Stoffwechselprodukte, Dtsch. Lebensm. Rdsch., 83, 286
- Reiss, 1994, Influence of different sugars on the metabolism of the tea fungus, Z. Lebensm. Unters. Forsch., 198, 258, 10.1007/BF01192606 · DOI
- Sievers, 1992, Acetobacter europaeus sp, nov., a main component of industrial vinegar fermenters in Central Europe. System. Appl. Microbiol., 15, 386
- Sievers, 1994, Phylogenetic positioning of Acetobacter, Gluconobacter, Rhodopila and Acidiphilium species as a branch of acidophilic bacteria in the α-subclass of Proteobacteria based on 165 ribosomal DNA sequences, System. Appl. Microbiol., 17, 189, 10.1016/S0723-2020(11)80006-8 · DOI
- Steiger, 1957, Üher den Teepilz, Pharm. Acta Helv., 32, 133
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Cited by
Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Sathishkumar, M. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12073 · Cited by 939
Dimidi, E., Cox, S., Rossi, M., & Whelan, K. (2019) · Nutrients · doi:10.3390/nu11081806 · Cited by 801
Kombucha tea fermentation: Microbial and biochemical dynamics
Chakravorty, S., Bhattacharya, S., Chatzinotas, A., Chakraborty, W., Bhattacharya, D., & Gachhui, R. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2015.12.015 · Cited by 533
Marsh, A. J., O'Sullivan, O., Hill, C., Ross, R. P., & Cotter, P. D. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.09.003 · Cited by 485
Coton, M., Pawtowski, A., Taminiau, B., Burgaud, G., Deniel, F., Coulloumme-Labarthe, L., Fall, A., Daube, G., & Coton, E. (2017) · FEMS Microbiology Ecology · doi:10.1093/femsec/fix048 · Cited by 333
Metadata
- Authors
- Sievers, M., Lanini, C., Weber, A., Schuler-Schmid, U., & Teuber, M.
- Venue
- Systematic and Applied Microbiology
- Publisher
- Elsevier BV
- Published
- 1995
- Volume
- 18
- Issue
- 4
- Pages
- 590-594
- ISSN
- 0723-2020 (ISSN-L)
- OpenAlex
- W2075082627
- Cited by
- 173
- References
- 1
- FWCI
- 2.46
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
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- CoChat. (2026). Citation check: Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation. https://app.cochat.ai/papers/10.1016/s0723-2020(11)80420-0
- The paper
- Sievers, M., Lanini, C., Weber, A., Schuler-Schmid, U., & Teuber, M. (1995). Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation. Systematic and Applied Microbiology. https://doi.org/10.1016/s0723-2020(11)80420-0
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
