Sauerkraut juice fermented with different symbiotic starter cultures: comprehensive assessment of physicochemical, rheological, antioxidant, and microbiological characteristics

Sauerkraut juice fermented with different symbiotic starter cultures: comprehensive assessment of physicochemical, rheological, antioxidant, and microbiological characteristics

The current study investigated the fermentation of sauerkraut juice (SKJ) utilizing various symbiotic starter cultures (specifically kombucha and water kefir starter cultures, respectively). It aimed to assess the physicochemical, rheological, antioxidant, and microbiological properties of the resul...

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Bibliographic Details
Main Authors: Richardos Nikolaos Salek, Pavel Pleva, Daniela Sumczynski, Štěpán Vinter, Jana Kopečková, Anita Rejdlová, Eva Lorencová
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-05-01
Series:Frontiers in Sustainable Food Systems
Subjects:
sauerkraut juice
black tea
apple juice
kombucha
water kefir
rheology
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2025.1570465/full
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