The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation

Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and Yeast) and typically consists of different acetic...

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Detalles Bibliográficos
Autores principales: van Wyk, Niël, Binder, Julia, Ludszuweit, Marie, Köhler, Sarah, Brezina, Silvia, Semmler, Heike, Pretorius, Isak S., Rauhut, Doris, Senz, Martin, von Wallbrunn, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216959/
https://www.ncbi.nlm.nih.gov/pubmed/37238757
http://dx.doi.org/10.3390/foods12101938

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216959/
https://www.ncbi.nlm.nih.gov/pubmed/37238757
http://dx.doi.org/10.3390/foods12101938

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