Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparing it to monocultures and cocultures of two yeasts...

Descripción completa

Detalles Bibliográficos
Autores principales: Tran, Thierry, Billet, Kevin, Torres-Cobos, Berta, Vichi, Stefania, Verdier, François, Martin, Antoine, Alexandre, Hervé, Grandvalet, Cosette, Tourdot-Maréchal, Raphaëlle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8978889/
https://www.ncbi.nlm.nih.gov/pubmed/35387069
http://dx.doi.org/10.3389/fmicb.2022.836617

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8978889/
https://www.ncbi.nlm.nih.gov/pubmed/35387069
http://dx.doi.org/10.3389/fmicb.2022.836617

Ejemplares similares