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Updated: May 6, 2026

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes
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微生物和细菌纤维素稳定性在不同的制造和储存条件下

Binbin Li1, Xufeng Wang1, Ping Wang1

  • 1School of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang, China.

Journal of food science
|April 9, 2024
PubMed
概括

康布恰的稳定性在制造过程中最好在28°C,在储存过程中最好在25°C,这会影响微生物活力和细菌纤维素 (BC) 生产. 最佳的储存条件可以增强BC的特性,比如容量.

关键词:
科姆布查 (Kombucha) 是一种饮料.制造 制造 制造 制造微生物是一种微生物.稳定的稳定性 稳定的稳定性储存 储存 储存 储存 是一个

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