The Effective and Eco-friendly Tea Fungus for the Biosorption of Dye Pollutant from Aqueous Solutions
Öz
Anahtar Kelimeler
Kaynakça
- [1] Marsh, A.J., O'Sullivan, O., Hill, C., Ross, R.P., Cotter, P.D., Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples, Food Microbiology, 38, 171-178, 2014.
- [2] Dutta, H., Paul, S.K., Kombucha drink: production, quality, and safety aspects, Production and Management of Beverages, 1, 259-288, 2019.
- [3] Taheur, F.B., Mansour, C., Jeddou, K.B., Machreki, Y., Kouidhi, B., Abdulhakim, J.A., Chaieb, K., Aflatoxin B1 degradation by microorganisms isolated from Kombucha culture, Toxicon, 179, 76-83, 2020.
- [4] Hesseltine, C.W., A millennium of fungi, food, and fermentation, Mycologia, 57, 149-197, 1965.
- [5] Blanc, P.J., Characterization of the tea fungus metabolites, Biotechnology Letters, 18, 139-142, 1996.
- [6] Pasha, C., Reddy, G., Nutritional and medicinal improvement of black tea by yeast fermentation, Food Chemistry, 89, 449-453, 2005.
- [7] Malbaša, R.V., Lončar, E.S., Vitas, J.S., Čanadanović-Brunet, J.M., Influence of starter cultures on the antioxidant activity of kombucha beverage, Food Chemistry, 127, 1727-1731, 2011.
- [8] Velićanski, A., Cvetković, D., Markov, S., Characteristics of Kombucha fermentation on medicinal herbs from Lamiaceae family, Romanian Biotechnological Letters, 18, 8034-8042, 2013.
Ayrıntılar
Birincil Dil
İngilizce
Konular
Analitik Kimya, Fiziksel Kimya
Bölüm
Araştırma Makalesi
Yazarlar
Tuğba Alp Arıcı
*
0000-0003-3927-9849
Türkiye
Yayımlanma Tarihi
31 Aralık 2021
Gönderilme Tarihi
1 Temmuz 2021
Kabul Tarihi
25 Ekim 2021
Yayımlandığı Sayı
Yıl 2021 Cilt: 11 Sayı: 2
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