Results 171 to 180 of about 1,951 (199)

Scobie Reconsidered

Renascence, 2002
openaire   +1 more source

Fermentation of Brown Seaweeds Alaria esculenta and Saccharina latissima for New Product Development Using Lactiplantbacillus plantarum, Saccharomyces cerevisiae and Kombucha SCOBY

Algal Research, 2023
Xianglu Zhu, Da-Wen Sun, Brijesh Tiwari
exaly  

Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer

Fermentation, 2022
Nathalia de Andrade Neves, Disney Ribeiro Dias, Angelica Cristina de Souza   +2 more
exaly  

Scoby skin, Yellow soup

2023
openaire   +1 more source

Gold Nanoparticles Induction Using Kombucha SCOBY Disc

Sohag Journal of Sciences, 2023
M. Bassam Aboul-Nasr, Sabah Mohamed, M. Mohamed   +2 more
openaire   +1 more source

Prospects for the Use of SCOBY in the Technology of Non-alcoholic Fermented Beverages

Beer and beverages
Ферментированные напитки — одни из самых распространенных и пользующихся высоким спросом продуктов на рынке. «Чайный гриб» или SCOBY (the symbiotic culture of bacteria and yeast) — это симбиотический консорциум бактерий (Acetobacter, Lactococcus, Lactobacillus, Clostridium, Gluconobacter) и дрожжей (pp.
openaire   +1 more source

Rabbit! Rabbit! Rabbit! by Lorna Scobie

Bulletin of the Center for Children's Books, 2020
openaire   +1 more source

SCOBIE ON “THE IDENTITY OF A WORK OF ART”

Mind, 1962
openaire   +1 more source

Identification of the Kombucha Microorganisms That Make Up the SCOBY

Journal of Naturopathy, 2023
openaire   +1 more source

Tailoring the Optimized Fermentation Conditions of SCOBY-Based Membranes and Milk Kefir Grains to Promote Various Functional Properties

Foods, 2022
Gabriela Bahrim, Mihaela Cotarlet, Bogdan Păcularu-Burada   +2 more
exaly