Investigation of the biotechnological properties of Zygosaccharomyces kombuchaensis and Gluconacetobacter xylinus as promising microorganisms for the production of functional drinks

Open Access

Table 1

Influence of temperature on the growth of the studied microorganisms

Studied microorganisms	Cultivation temperature, ° C
	10	15	20	25	30	35	40	45	50	55
Zygosaccharomyces kombuchaensis sp.	-	-	c	+	+	+	±	c	-	-
Gluconoacetobacter xylinus (Brown 1886) Yamada et al 1998	-	c	±	+	+	+	±	c	-	-

Note: “+” – active growth; “±” – less active growth; “c” – growth only after 5-6 days; “-” – no growth at all.

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