Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice

The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbiotic starter culture of bacteria and yeast (SCOBY). Yet,...

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Detalles Bibliográficos
Autores principales: Andreson, Maret, Kazantseva, Jekaterina, Malv, Esther, Kuldjärv, Rain, Priidik, Reimo, Kütt, Mary-Liis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572523/
https://www.ncbi.nlm.nih.gov/pubmed/37835198
http://dx.doi.org/10.3390/foods12193545

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572523/
https://www.ncbi.nlm.nih.gov/pubmed/37835198
http://dx.doi.org/10.3390/foods12193545

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