Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality

Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality

The relationship between Kombucha fermentation process parameters and microbial composition was investigated. Green tea Kombucha fermented slower, producing a higher sugar/acid ratio, residual sucrose, and sweeter taste compared to black tea Kombucha. No known probiotic bacteria were identified in K...

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Bibliographic Details
Main Authors: Saikiran Chaluvadi, Arland T. Hotchkiss, Benjamin Smith, Bianca McVaugh, Andre K. White, Giselle K. P. Guron, John A. Renye, Kit L. Yam
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Fermentation
Subjects:
fermentation
Kombucha
tea
process parameters
inoculum age
SCOBY
Online Access:https://www.mdpi.com/2311-5637/10/12/605
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