Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study the microbial interactions and their impact on the chemical composition of the beverage, an experimental design with nine...

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Detalles Bibliográficos
Autores principales: Tran, Thierry, Grandvalet, Cosette, Verdier, François, Martin, Antoine, Alexandre, Hervé, Tourdot-Maréchal, Raphaëlle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404802/
https://www.ncbi.nlm.nih.gov/pubmed/32708248
http://dx.doi.org/10.3390/foods9070963

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404802/
https://www.ncbi.nlm.nih.gov/pubmed/32708248
http://dx.doi.org/10.3390/foods9070963

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