Kombucha: Production and Microbiological Research †

Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B....

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Detalles Bibliográficos
Autores principales: Wang, Boying, Rutherfurd-Markwick, Kay, Zhang, Xue-Xian, Mutukumira, Anthony N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658962/
https://www.ncbi.nlm.nih.gov/pubmed/36360067
http://dx.doi.org/10.3390/foods11213456

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658962/
https://www.ncbi.nlm.nih.gov/pubmed/36360067
http://dx.doi.org/10.3390/foods11213456

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