Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review

Kombucha, originated in China 2000  years ago, is a sour and sweet-tasted drink, prepared traditionally through fermentation of black tea. During the fermentation of kombucha, consisting of mainly acidic compounds, microorganisms, and a tiny amount of alcohol, a biofilm called SCOBY forms. The bacte...

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Detalles Bibliográficos
Autores principales: Abaci, Nurten, Senol Deniz, Fatma Sezer, Orhan, Ilkay Erdogan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Chemistry and biochemistry variations during food fermentations by Dr. David Wang and Dr. Rosa Tundis
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9011011/
https://www.ncbi.nlm.nih.gov/pubmed/35434600
http://dx.doi.org/10.1016/j.fochx.2022.100302

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9011011/
https://www.ncbi.nlm.nih.gov/pubmed/35434600
http://dx.doi.org/10.1016/j.fochx.2022.100302

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