procesaur/smece · Datasets at Hugging Face

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activities of Kombucha, Food Chemistry, 98, 3, 502-507.
Antimicrobial properties of essential oil of Satureja montana L. on pathogenic and
spoilage yeasts, Biotechnology Letters, 22, 1007-1010.
Constantinou, A.I., Kamath, N., Murley, J.S. (1998): Genistein inactivates bcl-2, delays the
G2/M phase of the cell cycle, and induces apoptosis of human breast adenocarcinoma
MCF-7 cells, Europian Journal of Cancer, 34, 1927-1934.
Crueger, W., Crueger A. (1984): Biotehnologija, R. Oldenburg Verlag, München-Wien,
(prevod Gaćeša, S. (2000), Tehnološki fakultet, Novi Sad).
Cvetković, D. (2003): Metabolička aktivnost čajne gljive na različitim supstratima,
Magistarski rad, Tehnološki fakultet, Novi Sad.
Cvetković, D., Markov, S., Djurić, M., Savić, D., Velićanski, A. (2008): Specific
Food Engineering, 85, 387-392.
Cvetković, D., Čanadanovic-Brunet, J., Markov, S. (2003): Cultivation of kombucha on
sweetened echinacea tea, 1st FEMS Congress, The Abstract Book, 108.
interfacial area as a key variable in scaling-up Kombucha fermentation, Journal of
Četojević-Simin, D., Čanadanović-Brunet, J., Bogdanović, G., Ćetković, G., Tumbas, V.,
extracts. J. BUON, 9, 443-449.
De Ley, J., Gillis, M., Swings, J. (1984) : Family VI. Acetobacteriaceae. In: Krieg, N.R.,
Holt, J.G. (Eds.), Bergey´s Manual of Systematic Bacteriology, vol. 1, Williams &
Wilkins, Baltimore/London, 267-278.
York, 539-552.
De Vero, L., Giudici, P. (2007): Genus-specific profile of acetic acid bacteria by 16S
rDNA PCR-DGGE, International Journal of Food Microbiology, (u štampi).
Divies, C., Cachon, R. (1998): Altérations par les bactéries acétiques - in Oenologie,
Fondaments scientifiques et technologiques, C. Flanzy (ed), Londres, Paris-New
Dufresne, C., Farnworth, E. (2000): Tea, Kombucha, and health: a review, Food Research
International, 33, 409-421.
Entani, E., Ohmuri, S., Masai, H., Suzuki, K. I. (1985): Acetobacter polyoxogenes sp. nov.,
Ettayebi, K., Errachidi, F., Jamai, L., Tahri-Jouti, M.A., Sendide, K., Ettayebi, M. (2003):
Fioravanti, L., Cappalletti, V., Miodini, P., Ronchi, E., Brivio, M., Di Fronzo, G. (1998):
New York, 414-494.
Fontana, J.D., De Souza, A.M., Fontana, C.K., Torriani, I.L., Moreschi, J.C., Gallotti, B.J.,
De Souza, S.J., Narcisco, G.P., Bichara, J.A., Farah, L.F.X. (1990): Acetobacter
Cellulose Pellicle as a Temporary Skin Substitute, Applied Biochemistry and
Biotechnology, 24/25, 253-264.
Fontana, J.D., Franco, V.C., De Souza, S.J. Lyra, I.N., De Souza, A.M. (1991): Nature of
Plant Stimulators in the Production of Acetobacter xylinum („Tea Fungus“) Biofilm
Used in Skin Therapy, Applied Biochemistry and Biotechnology, 28/29, 341- 351..
Frank, G. (1994): Kombucha, Health Beverage and natural remedy from the Far East.
Fruton, S. J., Simonds, S. (1970): Opšta biohemija, Vuk Karadžić, Beograd, 421-422.
Frank, G.W. (1995): Das Teepilz Getränk. Ennsthaler Verlag, A-4402 Steyr.
Fugelsang, K.C., Edwards, C.G. (2007): Wine Microbiology - Practical Applications and
Procedures, Second Edition, Springer 2007, 19-22.
Gams, W. (1975): CBS Course of Mycology, Baarn, 11.
267-278.
Gillis, M., De Ley, J. (1980): Intra and intergenetic similarities of the ribonucleic
similarities of the ribonucleic acid citrons of Acetobacter and Gluconobacter,
Inernational Journal of Systematic Bacteriology, 30:7-27.
Gillis, M., De Ley, J., Swings, J. (1984): Family VI. Acetobacteraceae in Bergey's manual
of systematic bacteriology (1984), Volume 1, Williams & Wilkins, Baltimore/London,
González, Á., Hierro, N., Poblet, M., Mas, A., Guillamón, J.M. (2005): Application of
295-303.
González, Á., Guillamón, J.M., Mas, A., Poblet, M. (2006): Application of molecular
methods for routine identification of acetic acid bacteria, International Journal of Food
Microbiology, 108, 141-146.
Greenwalt, C.J., Ledford, R.A., Steinkraus, K.H. (1998): Determination and
Lebensm.-Wiss. Technol., 31, 291-296.
Greenwalt, C.J., Steinkraus, K.H., Ledford, R.A. (2000): Kombucha, the Fermented Tea:
63, 7, 976-981.
Gullo, M., Caggia, C., De Vero, L., Giudici, P. (2006): Characterization of acetic acid
106, 209-212.
Hartmann, A.M., Burleson, L.E., Holmes, A.K., Geist, C.R. (2000): Effects of Chronic
the tea fungus, Rev. Mex. Micol. 5, 205-210.
Guttapadu, S., Zhu, Y., Knol, W. (2000): Kombucha fermentation and its antimicrobial
activity, Jurnal of Agricultural and Food Chemistry, Vol. 48, 6, 2589-2594.
Kombucha Ingestion on Open-field Behaviors, Longevity, Appetitive Behaviors, and
Organs in C57-BL/6 Mice: A Pilot Study, Nutrition, 16, 755-761.
N.
(1996):
Acid,
Detoxifying Agent in Kombucha Tea, http://www.stolaf.edu/people/ hoffmann/
glucuron.htm.
Hoffmann, N. (1998): Basic Building Blocks, Nutrients and Growth Factors, What the
Kombucha culture needs to survive, http://www.kombu.de/ nutrient. htm.
Hoogerheide J.C. (1971): On a disturbance of the normal Pasteur reaction in baker's yeast,
Antonie van Leeuwenhoek 37(4): 435-448.
Hsu, Y-L., Wu, W-T. (2002). A novel approach for scaling-up a fermentation system,
http://www.atcc.org
metabolism (ch.), Pitman, London, 129-150.
http://www.kirka.co.yu/kirkapha/lekovitobilje/rtanjski_caj.htm
http://www.happyherbalist.com/analysis_of_kombucha.htm.
Ingólfsdóttir, K. (2002): Usnic acid, Phytochemistry, 61, 729-736.
ISO 4121 (1987): Sensory analysis-Methodology-Evaluation of food products by methods
using scales. First edition 1987-12-15.
Jančić, R., Stošić, D., Mimica Dukić, N., Lakušić, B. (1995): Aromatične biljke Srbije,
392-398.
Jovanović, S.V., Steenken, S., Tošić, M., Marjanović, B., Simić, M.S. (1994): Flavonoids
as Antioxidants, Journal of American Chemical Society, 116, 4846-4851).
Junker, B.H. (2004). Scale-Up Methodologies for Escherichia coli and Yeast Fermentation
Processes. Journal of Bioscience & Bioengineering, 97: 347–364.
Kavanagh, F. (1972): Analytical Microbiology, vol. 2, Academic Press, New York, 31-42.
Kitagawa, S., Fujisawa, H., Sakurai, H. (1992): Scavenging effects of dihydric and
polyhydric phenols on superoxide anion radicals, studied by ESR, Chemical and
Pharmaceutical Bulletin, 40, 304.
Konovalov, I.N., Semenova, M.N. (1955): K fiziologii "čajnogo griba", Bot. Žurnal,
Moskva, 40, 4, 567-570.
Korčulanin, A. (1984): Proizvodnja organskih kiselina, Industrijska mikrobiologija,
Prehrambeno-biotehnološki fakultet, Zagreb, 162-178.
Kreger-van Rij, N.J.W. (1984): The yeasts – a taxonomic study, 3rd ed. Elsevier Science
Publishers B. V., Amsterdam.

activities of Kombucha, Food Chemistry, 98, 3, 502-507.

Antimicrobial properties of essential oil of Satureja montana L. on pathogenic and

spoilage yeasts, Biotechnology Letters, 22, 1007-1010.

Constantinou, A.I., Kamath, N., Murley, J.S. (1998): Genistein inactivates bcl-2, delays the

G2/M phase of the cell cycle, and induces apoptosis of human breast adenocarcinoma

MCF-7 cells, Europian Journal of Cancer, 34, 1927-1934.

Crueger, W., Crueger A. (1984): Biotehnologija, R. Oldenburg Verlag, München-Wien,

(prevod Gaćeša, S. (2000), Tehnološki fakultet, Novi Sad).

Cvetković, D. (2003): Metabolička aktivnost čajne gljive na različitim supstratima,

Magistarski rad, Tehnološki fakultet, Novi Sad.

Cvetković, D., Markov, S., Djurić, M., Savić, D., Velićanski, A. (2008): Specific

Food Engineering, 85, 387-392.

Cvetković, D., Čanadanovic-Brunet, J., Markov, S. (2003): Cultivation of kombucha on

sweetened echinacea tea, 1st FEMS Congress, The Abstract Book, 108.

interfacial area as a key variable in scaling-up Kombucha fermentation, Journal of

Četojević-Simin, D., Čanadanović-Brunet, J., Bogdanović, G., Ćetković, G., Tumbas, V.,

extracts. J. BUON, 9, 443-449.

De Ley, J., Gillis, M., Swings, J. (1984) : Family VI. Acetobacteriaceae. In: Krieg, N.R.,

Holt, J.G. (Eds.), Bergey´s Manual of Systematic Bacteriology, vol. 1, Williams &

Wilkins, Baltimore/London, 267-278.

York, 539-552.

De Vero, L., Giudici, P. (2007): Genus-specific profile of acetic acid bacteria by 16S

rDNA PCR-DGGE, International Journal of Food Microbiology, (u štampi).

Divies, C., Cachon, R. (1998): Altérations par les bactéries acétiques - in Oenologie,

Fondaments scientifiques et technologiques, C. Flanzy (ed), Londres, Paris-New

Dufresne, C., Farnworth, E. (2000): Tea, Kombucha, and health: a review, Food Research

International, 33, 409-421.

Entani, E., Ohmuri, S., Masai, H., Suzuki, K. I. (1985): Acetobacter polyoxogenes sp. nov.,

Ettayebi, K., Errachidi, F., Jamai, L., Tahri-Jouti, M.A., Sendide, K., Ettayebi, M. (2003):

Fioravanti, L., Cappalletti, V., Miodini, P., Ronchi, E., Brivio, M., Di Fronzo, G. (1998):

New York, 414-494.

Fontana, J.D., De Souza, A.M., Fontana, C.K., Torriani, I.L., Moreschi, J.C., Gallotti, B.J.,

De Souza, S.J., Narcisco, G.P., Bichara, J.A., Farah, L.F.X. (1990): Acetobacter

Cellulose Pellicle as a Temporary Skin Substitute, Applied Biochemistry and

Biotechnology, 24/25, 253-264.

Fontana, J.D., Franco, V.C., De Souza, S.J. Lyra, I.N., De Souza, A.M. (1991): Nature of

Plant Stimulators in the Production of Acetobacter xylinum („Tea Fungus“) Biofilm

Used in Skin Therapy, Applied Biochemistry and Biotechnology, 28/29, 341- 351..

Frank, G. (1994): Kombucha, Health Beverage and natural remedy from the Far East.

Fruton, S. J., Simonds, S. (1970): Opšta biohemija, Vuk Karadžić, Beograd, 421-422.

Frank, G.W. (1995): Das Teepilz Getränk. Ennsthaler Verlag, A-4402 Steyr.

Fugelsang, K.C., Edwards, C.G. (2007): Wine Microbiology - Practical Applications and

Procedures, Second Edition, Springer 2007, 19-22.

Gams, W. (1975): CBS Course of Mycology, Baarn, 11.

267-278.

Gillis, M., De Ley, J. (1980): Intra and intergenetic similarities of the ribonucleic

similarities of the ribonucleic acid citrons of Acetobacter and Gluconobacter,

Inernational Journal of Systematic Bacteriology, 30:7-27.

Gillis, M., De Ley, J., Swings, J. (1984): Family VI. Acetobacteraceae in Bergey's manual

of systematic bacteriology (1984), Volume 1, Williams & Wilkins, Baltimore/London,

González, Á., Hierro, N., Poblet, M., Mas, A., Guillamón, J.M. (2005): Application of

295-303.

González, Á., Guillamón, J.M., Mas, A., Poblet, M. (2006): Application of molecular

methods for routine identification of acetic acid bacteria, International Journal of Food

Microbiology, 108, 141-146.

Greenwalt, C.J., Ledford, R.A., Steinkraus, K.H. (1998): Determination and

Lebensm.-Wiss. Technol., 31, 291-296.

Greenwalt, C.J., Steinkraus, K.H., Ledford, R.A. (2000): Kombucha, the Fermented Tea:

63, 7, 976-981.

Gullo, M., Caggia, C., De Vero, L., Giudici, P. (2006): Characterization of acetic acid

106, 209-212.

Hartmann, A.M., Burleson, L.E., Holmes, A.K., Geist, C.R. (2000): Effects of Chronic

the tea fungus, Rev. Mex. Micol. 5, 205-210.

Guttapadu, S., Zhu, Y., Knol, W. (2000): Kombucha fermentation and its antimicrobial

activity, Jurnal of Agricultural and Food Chemistry, Vol. 48, 6, 2589-2594.

Kombucha Ingestion on Open-field Behaviors, Longevity, Appetitive Behaviors, and

Organs in C57-BL/6 Mice: A Pilot Study, Nutrition, 16, 755-761.

N.

(1996):

Acid,

Detoxifying Agent in Kombucha Tea, http://www.stolaf.edu/people/ hoffmann/

glucuron.htm.

Hoffmann, N. (1998): Basic Building Blocks, Nutrients and Growth Factors, What the

Kombucha culture needs to survive, http://www.kombu.de/ nutrient. htm.

Hoogerheide J.C. (1971): On a disturbance of the normal Pasteur reaction in baker's yeast,

Antonie van Leeuwenhoek 37(4): 435-448.

Hsu, Y-L., Wu, W-T. (2002). A novel approach for scaling-up a fermentation system,

http://www.atcc.org

metabolism (ch.), Pitman, London, 129-150.

http://www.kirka.co.yu/kirkapha/lekovitobilje/rtanjski_caj.htm

http://www.happyherbalist.com/analysis_of_kombucha.htm.

Ingólfsdóttir, K. (2002): Usnic acid, Phytochemistry, 61, 729-736.

ISO 4121 (1987): Sensory analysis-Methodology-Evaluation of food products by methods

using scales. First edition 1987-12-15.

Jančić, R., Stošić, D., Mimica Dukić, N., Lakušić, B. (1995): Aromatične biljke Srbije,

392-398.

Jovanović, S.V., Steenken, S., Tošić, M., Marjanović, B., Simić, M.S. (1994): Flavonoids

as Antioxidants, Journal of American Chemical Society, 116, 4846-4851).

Junker, B.H. (2004). Scale-Up Methodologies for Escherichia coli and Yeast Fermentation

Processes. Journal of Bioscience & Bioengineering, 97: 347–364.

Kavanagh, F. (1972): Analytical Microbiology, vol. 2, Academic Press, New York, 31-42.

Kitagawa, S., Fujisawa, H., Sakurai, H. (1992): Scavenging effects of dihydric and

polyhydric phenols on superoxide anion radicals, studied by ESR, Chemical and

Pharmaceutical Bulletin, 40, 304.

Konovalov, I.N., Semenova, M.N. (1955): K fiziologii "čajnogo griba", Bot. Žurnal,

Moskva, 40, 4, 567-570.

Korčulanin, A. (1984): Proizvodnja organskih kiselina, Industrijska mikrobiologija,

Prehrambeno-biotehnološki fakultet, Zagreb, 162-178.

Kreger-van Rij, N.J.W. (1984): The yeasts – a taxonomic study, 3rd ed. Elsevier Science

Publishers B. V., Amsterdam.