Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties

Kombucha tea was made by the fermentation of SCOBY culture of green tea broth with the addition of Fucus vesiculosus algae extract, Cetraria islandica lichen extract and their mixture. Kombucha was also made without the herbal supplements as a control. After 11 days of fermentation, in addition to t...

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Detalles Bibliográficos
Autores principales: Golovkina, Darya A., Zhurishkina, Elena V., Ayrapetyan, Olga N., Komissarov, Artem E., Krylova, Anastasiya S., Vinogradova, Elizaveta N., Toshchakov, Stepan V., Ermilov, Filipp K., Barsegyan, Artak M., Kulminskaya, Anna A., Lapina, Irina M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818207/
https://www.ncbi.nlm.nih.gov/pubmed/36613265
http://dx.doi.org/10.3390/foods12010047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818207/
https://www.ncbi.nlm.nih.gov/pubmed/36613265
http://dx.doi.org/10.3390/foods12010047

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