Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture

Kombucha is a popular sparkling sugared tea, fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast. The demand for kombucha continues to increase worldwide, mainly due to its perceived health benefits and appealing sensory properties. This study isolated and characterised the domi...

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Detalles Bibliográficos
Autores principales: Wang, Boying, Rutherfurd-Markwick, Kay, Naren, Naran, Zhang, Xue-Xian, Mutukumira, Anthony N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296868/
https://www.ncbi.nlm.nih.gov/pubmed/37372525
http://dx.doi.org/10.3390/foods12122314

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296868/
https://www.ncbi.nlm.nih.gov/pubmed/37372525
http://dx.doi.org/10.3390/foods12122314

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