Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The microbial community responsible for tea fermentation—acetic acid bacteria (AAB), yeasts, and lactic acid bacteria (LAB)—...

Descripción completa

Detalles Bibliográficos
Autores principales: Ferremi Leali, Nicola, Binati, Renato L., Martelli, Francesco, Gatto, Veronica, Luzzini, Giovanni, Salini, Andrea, Slaghenaufi, Davide, Fusco, Salvatore, Ugliano, Maurizio, Torriani, Sandra, Salvetti, Elisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563716/
https://www.ncbi.nlm.nih.gov/pubmed/36230121
http://dx.doi.org/10.3390/foods11193045

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563716/
https://www.ncbi.nlm.nih.gov/pubmed/36230121
http://dx.doi.org/10.3390/foods11193045

Ejemplares similares