Rujukan Cendawan mekah

  1. 1 2 3 4 5 6 7 Villarreal-Soto, Silvia Alejandra; Beaufort, Sandra; Bouajila, Jalloul; Souchard, Jean-Pierre; Taillandier, Patricia (March 2018). "Understanding Kombucha Tea Fermentation: A Review: Understanding Kombucha tea fermentation…". Journal of Food Science (dalam bahasa Inggeris). 83 (3): 580–588. doi:10.1111/1750-3841.14068. PMID 29508944.
  2. 1 2 Bokulich, N. A.; Bamforth, C. W. (2013-06-01). "The Microbiology of Malting and Brewing". Microbiology and Molecular Biology Reviews (dalam bahasa Inggeris). 77 (2): 157–172. doi:10.1128/MMBR.00060-12. ISSN 1092-2172. PMC 3668669. PMID 23699253.
  3. ↑ "Lactic Acid Bacteria and Wine Spoilage". Midwest Grape and Wine Industry Institute (dalam bahasa Inggeris). Dicapai pada 2020-05-12.
  4. 1 2 May, Alexander; Narayanan, Shrinath; Alcock, Joe; Varsani, Arvind; Maley, Carlo; Aktipis, Athena (2019-09-03). "Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem". PeerJ. 7: e7565. doi:10.7717/peerj.7565. ISSN 2167-8359. PMC 6730531. PMID 31534844.
  5. ↑ durian mekah. (2020). Dalam Kamus Dewan Perdana. Kuala Lumpur: Dewan Bahasa dan Pustaka. hlm. 553.
  6. ↑ laos jambek, laos mekah. (2020). Dalam Kamus Dewan Perdana. Kuala Lumpur: Dewan Bahasa dan Pustaka. hlm. 1248.
  7. ↑ छत्र. (2020, November 7). Wiktionary, The Free Dictionary. Dicapai 15:15, Jun 11, 2021.
  8. ↑ مكة. (2021, Februari 4). Wiktionary, The Free Dictionary. Dicapai 15:16, Jun 11, 2021.
  9. ↑ بكة. (2021, Februari 4). Wiktionary, The Free Dictionary. Dicapai 15:17, Jun 11, 2021.
  10. ↑ Yao, Wanying; Nokes, Sue E. (2013). "The use of co-culturing in solid substrate cultivation and possible solutions to scientific challenges". Biofuels, Bioproducts and Biorefining (dalam bahasa Inggeris). 7 (4): 361–372. doi:10.1002/bbb.1389. ISSN 1932-1031.
  11. 1 2 "Experiment with Fermentation using Kombucha". RockEDU (dalam bahasa Inggeris). Dicapai pada 2020-05-12.
  12. ↑ "Fermented and vegetables. A global perspective. Chapter 3". www.fao.org. Dicapai pada 2020-05-12.
  13. 1 2 St-Pierre, Danielle (2019-08-23). "Microbial Diversity of the Symbiotic Colony of Bacteria and Yeast (SCOBY) and its Impact on the Organoleptic Properties of Kombucha". Electronic Theses and Dissertations. The University of Maine.
  14. ↑ Dima, Stefan-Ovidiu; Panaitescu, Denis-Mihaela; Orban, Csongor; Ghiurea, Marius; Doncea, Sanda-Maria; Fierascu, Radu Claudiu; Nistor, Cristina Lavinia; Alexandrescu, Elvira; Nicolae, Cristian-Andi (2018). "Bacterial Nanocellulose from Side-Streams of Kombucha Beverages Production: Preparation and Physical-Chemical Properties". Polymers (dalam bahasa Inggeris). 9 (8): 374. doi:10.3390/polym9080374. PMC 6418918. PMID 30971046.
  15. ↑ Torres, Fernando; Commeaux, Solene; Troncoso, Omar (2012-12-05). "Biocompatibility of Bacterial Cellulose Based Biomaterials". Journal of Functional Biomaterials (dalam bahasa Inggeris). 3 (4): 864–878. doi:10.3390/jfb3040864. ISSN 2079-4983. PMC 4030925. PMID 24955750.
  16. ↑ Shade, Ashley (2011-07-27). "The Kombucha Biofilm: a Model System for Microbial Ecology" (PDF). Yale University.
  17. ↑ "The 30+ Most Common Questions About Kombucha Tea | Kombucha FAQ" (dalam bahasa Inggeris). Dicapai pada 2020-05-12.
  18. ↑ "Producers of white colonies on kimchi surface, mistaken as molds, have been identified". EurekAlert! (dalam bahasa Inggeris). Dicapai pada 2020-05-12.
  19. ↑ Mitchell-Whittington, Amy (2016-08-04). "QUT and State Library leading the way in 'vegan leather'". BrisbaneTimes.com.au. Dicapai pada 2016-08-05.

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