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Updated: Apr 13, 2026

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添加剂对细菌纤维素产量的影响和泰国红茶kombucha发酵中的特性

Wawan Agustina1, Chaiwut Gamonpilas2, Apichat Boontawan3

  • 1School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology, 111 university avenue, Muang district, Nakhon Ratchasima, 30000, Thailand; Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Jalan Jogja-Wonosari Km 31,5 Gading, Playen, Gunungkidul, Daerah Istimewa Yogyakarta, 55861, Indonesia.

International journal of biological macromolecules
|November 20, 2025
PubMed
概括

乙醇和维生素C (VC) 在康布查发酵过程中显著提高了细菌纤维素 (BC) 的产量. 这些添加剂还调节BCBC.

关键词:
细菌纤维素的细菌纤维素.这就是SCOBYY.泰国红茶 泰国红茶

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