Results 31 to 40 of about 337,387 (258)
Changes in major components of tea fungus metabolites during prolonged fermentation [PDF]
Journal of Applied Microbiology, 2000 Changes in major components and microbes in tea fungus broth (or kombucha; teakwass) prepared from nine different sources during a prolonged fermentation of up to 60 days were investigated. Cell concentrations of both yeasts and acetic acid bacteria in broth were generally higher than those in the cellulosic pellicles.
C, Chen, B Y, Liu
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Microbial Flora and Organic Acid Contents in “Tea Fungus”
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1978 To evaluate the safety of biological and chemical contents in “Tea fungus” as a kind of soft drink, microbial flora and organic acid content in this drink were investigated.As the result of microbial investigation, Acetobacter xylinum was isolated from the drink as sole source of bacteria and other yeasts such as Saccharomyces cerevisiae, S ...
Hiroshi HITOKOTO +6 more
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Acta Chimica Slovenica, 2021 A mixed ligand Cd(II) complex [Cd(IsoPht)(TEA)H2O]·3H2O was synthesized for the first time by using isophthalic acid (H2IsoPht) and tetradentate triethanolamine (TEA) and characterized by X-ray single-crystal diffraction, FT-IR, and thermogravimetric ...
Zuhal Yolcu +2 more
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Hydroxysulochrin, a Tea Pollen Growth Inhibitor from the FungusAureobasidiumsp. [PDF]
Bioscience, Biotechnology, and Biochemistry, 2003 A new plant growth regulator, hydroxysulochrin (1), together with sulochrin (2) was isolated from the culture filtrate of Aureobasidium sp. grown on a malt extract medium. The structures of 1 and 2 were established by spectroscopic methods. 1 and 2 inhibited tea pollen tube growth by 41% and 36% of the control value at a concentration of 100 mg/l ...
SHIMADA, Atsumi +4 more
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Structures, Biological Activities and Action Mechanisms of Secondary Metabolites from Soybean: A Review [PDF]
Shipin KexueSoybean, Glycine max, is an annual herbaceous plant of the family Leguminosae, which contains not only high-quality proteins and oils but also a large number of bioactive secondary metabolites, such as isoflavones and saponins.
MENG Xinjing, YANG Xu, MENG Deshang, WANG Menghan, WANG Lei, LIU Zhenhua
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Establishment of fermentation kinetic model and antioxidant activity of kiwifruit wine fermented by black tea fungus liquid [PDF]
Zhongguo niangzaoIn this study, black tea fungus liquid kiwifruit wine was prepared by fermentation with kiwifruit with skin and black tea fungus liquid as raw materials.
ZHANG Yangyang, LIU Xiaoyuan, YU Hongfei, HOU Heli, LI Jianfang, JI Dandan
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Polish Journal of Food and Nutrition Sciences, 2019 Kombucha is a fermented tea beverage, which is traditionally prepared by fermenting sweetened black tea with tea fungus, which is a consortium of yeasts and acetic acid bacteria.
Dragoljub Cvetković +6 more
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Holding on to Tea-tree fingers: A critically endangered fungus
Australasian Plant Conservation: journal of the Australian Network for Plant Conservation, 2017 (Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
Tom W. May, Sapphire J M McMullan-Fisher
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Ophiocordyceps zhenxingensis sp. nov. and its microbiota during sexual and asexual stages in nature
Microbiology SpectrumOphiocordyceps holds significant importance in forest arthropod population regulation, biological control of agricultural pests, and the development of bioactive substances.
Huiling Tian +6 more
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Behavior of the Tea Blister Blight Fungus on the Overwintering Buds of Tea
Chagyo Kenkyu Hokoku (Tea Research Journal), 1997 チャもち病菌は,前年の最終発生後,チャ越冬芽の露出面に付着した担子胞子がそのままの形で越冬し,翌春,茶芽の生育と共に発芽,侵入を開始することを,顕微鏡観察により確認した。越冬芽上の担子胞子は加湿加温しても発芽しないことから,休眠状態にあることが推定された。
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