Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus line...

Descripción completa

Detalles Bibliográficos
Autores principales: Gaggìa, Francesca, Baffoni, Loredana, Galiano, Michele, Nielsen, Dennis Sandris, Jakobsen, Rasmus Riemer, Castro-Mejía, Josue Leonardo, Bosi, Sara, Truzzi, Francesca, Musumeci, Federica, Dinelli, Giovanni, Di Gioia, Diana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356548/
https://www.ncbi.nlm.nih.gov/pubmed/30577416
http://dx.doi.org/10.3390/nu11010001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356548/
https://www.ncbi.nlm.nih.gov/pubmed/30577416
http://dx.doi.org/10.3390/nu11010001

Ejemplares similares