Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorFlyurik, Elena A.-
dc.contributor.authorErmakova, Olga S.-
dc.identifier.citationFlyurik, E. A. Medusomyces gisevii: cultivation, composition, and application / E. A. Flyurik, O. S. Ermakova // Foods and Raw Materials. - 2023. - №11(1). - P. 152–161ru
dc.description.abstractWe described the origin and composition of tea fungus, specifying the microorganisms that make up its symbiotic community depending on the place of origin. Then, we reviewed the stages of fermentation and cultivation conditions in various nutrient media and presented the composition of the culture liquid. Finally, we analyzed the antimicrobial effect of M. gisevii on a number of microorganisms and delineated some practical uses of the fungus. The data presented in this article can be used to analyze or develop new methods for the cultivation and application of M. gisevii. We specified some possibilities for using not only the culture liquid but also the fruit body of the fungus in various
dc.subjectMedusomyces giseviiru
dc.subjectTea fungusru
dc.subjectчайный грибru
dc.subjectсостав чайного грибаru
dc.subjectвыращивание чайного грибаru
dc.subjectприменение чайного грибаru
dc.titleMedusomyces gisevii: cultivation, composition, and applicationru
Appears in Collections:Публикации в зарубежных изданиях

Files in This Item:
File Description SizeFormat 
Flyurik_Medusomyces.pdf425.79 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.