Characteristics and upregulation of antioxidant capacity of fermented pueraria starch production wastewater with kombucha consortium

Zhixin Lu; Hongting Jiang; Zhongqiang Chen; Yin Zhai; Fahu Yuan

doi:10.1051/e3sconf/202125102054

All issues

Volume 251 (2021)

E3S Web Conf., 251 (2021) 02054

References

Open Access

Issue		E3S Web Conf. Volume 251, 2021 2021 International Conference on Tourism, Economy and Environmental Sustainability (TEES 2021)


Article Number		02054
Number of page(s)		4
Section		Environmental Ecological Analysis and Sustainable Development Research
DOI		https://doi.org/10.1051/e3sconf/202125102054
Published online		15 April 2021

Tran Thierry., Grandvalet Cosette., Verdier François., Martin Antoine., Alexandre Hervé., Tourdot-Maréchal Raphaëlle. (2020). Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha. Compr Rev Food Sci Food Saf, 19(4), 2050–2070. [Google Scholar]
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[1] Tran Thierry., Grandvalet Cosette., Verdier François., Martin Antoine., Alexandre Hervé., Tourdot-Maréchal Raphaëlle. (2020). Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha. Compr Rev Food Sci Food Saf, 19(4), 2050–2070. [Google Scholar]

[2] Mousavi Seyyed Mojtaba, Hashemi Seyyed Alireza, Zarei Maryam et al. Recent Progress in Chemical Composition, Production, and Pharmaceutical Effects of Kombucha Beverage: A Complementary and Alternative Medicine.J]. Evid Based Complement Alternat Med, 2020, 2020: 4397543. [Google Scholar]

[3] Wang Shengguang, Zhang Shiming, Wang Shaoping et al. A comprehensive review on Pueraria: Insights on its chemistry and medicinal value. [J]. Biomed Pharmacother, 2020, 131: 110734. [Google Scholar]

[4] Sengupta S., Jana M.L., Sengupta D. et al. A note on the estimation of microbial glycosidase activities by dinitrosalicylic acid reagent. [J]. Appl Microbiol Biotechnol, 2000, 53: 732–735. [Google Scholar]

[5] Chakravorty Somnath, Bhattacharya Semantee, Chatzinotas Antonis et al. Kombucha tea fermentation: Microbial and biochemical dynamics.J]. Int J Food Microbiol, 2016, 220: 63–72. [Google Scholar]