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Biosynthesis and Characterization of Copper Nanoparticles Using a Bioflocculant Produced by a Yeast Pichia kudriavzevii Isolated from Kombucha Tea SCOBY

• Authors : Phakamani H. Tsilo; Albertus K. Basson; Zuzingcebo G. Ntombela

Subjects: copper nanoparticles; Pichia kudriavzevii; Kombucha tea SCOBY

• Source: Applied Nano, Vol 4, Iss 3, Pp 226-239 (2023)

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Synthesis and Characterization of Iron Nanoparticles from a Bioflocculant Produced by Pichia kudriavzevii Isolated from Kombucha Tea SCOBY

• Authors : Phakamani H. Tsilo; Albertus K. Basson; Zuzingcebo G. Ntombela

Subjects: characterization; Pichia kudraivzevii; SCOBY

• Source: Bioengineering, Vol 11, Iss 11, p 1091 (2024)

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Isolation and Optimization of Culture Conditions of a Bioflocculant-Producing Fungi from Kombucha Tea SCOBY

• Authors : Phakamani H. Tsilo; Albertus K. Basson; Zuzingcebo G. Ntombela

Subjects: bioflocculants; Pichia kudriavzevii; fungi

• Source: Microbiology Research, Vol 12, Iss 4, Pp 950-966 (2021)

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Synthesis and Characterization of Iron Nanoparticles from a Bioflocculant Produced by Pichia kudriavzevii Isolated from Kombucha Tea SCOBY.

• Authors : Tsilo PH; Department of Biochemistry and Microbiology, Faculty of Science, Agriculture, and Engineering, University of Zululand, P/Bag X1001, KwaDlangezwa 3886, South Africa.; Basson AK

• Source: Bioengineering (Basel, Switzerland) [Bioengineering (Basel)] 2024 Oct 30; Vol. 11 (11). Date of Electronic Publication: 2024 Oct 30.Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101676056 Publication Model: Electronic Cited Medium:

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Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

• Authors : Nicola Ferremi Leali; Renato L. Binati; Francesco Martelli

Subjects: kombucha tea; SCOBY; simplified microbial consortium

• Source: Foods, Vol 11, Iss 19, p 3045 (2022)

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Application of Iron Nanoparticles Synthesized from a Bioflocculant Produced by Yeast Strain Pichia kudriavzevii Obtained from Kombucha Tea SCOBY in the Treatment of Wastewater

• Authors : Phakamani H. Tsilo; Albertus K. Basson; Zuzingcebo G. Ntombela

Subjects: iron nanoparticles; Kombucha tea SCOBY; removal efficiency

• Source: International Journal of Molecular Sciences, Vol 24, Iss 14731, p 14731 (2023)

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Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

• Authors : Hubert Antolak; Dominik Piechota; Aleksandra Kucharska

Subjects: Kombucha tea; bioactive compounds; functional beverages

• Source: Antioxidants, Vol 10, Iss 10, p 1541 (2021)

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Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

• Authors : Yuliya Frolova; Valentina Vorobyeva; Irina Vorobyeva

Subjects: fermented beverages; kombucha; black tea

• Source: Fermentation, Vol 9, Iss 6, p 552 (2023)

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Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates

• Authors : Salvatore La China; Luciana De Vero; Kavitha Anguluri

Subjects: kombucha tea; microbial diversity; bacterial cellulose

• Source: Applied Sciences, Vol 11, Iss 4, p 1595 (2021)

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The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation

• Authors : Niël van Wyk; Julia Binder; Marie Ludszuweit

Subjects: kombucha; acetate esters; Pichia kluyveri

• Source: Foods, Vol 12, Iss 10, p 1938 (2023)

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