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Consortia formed by yeasts and acetic acid bacteria Asaia spp. in soft drinks

Dorota Kregiel1, Steve A James2, Anna Rygala3

  • 1Institute of Fermentation Technology and Microbiology, Lodz University of Technology, ul. Wolczanska 171/173, 90-924, Lodz, Poland. dorota.kregiel@p.lodz.pl.

Antonie Van Leeuwenhoek
|October 24, 2017
PubMed

Keywords:
AsaiaConsortiaHydrophobicitySoft drinksYeasts

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