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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |