Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture

• Main Authors: Yu-Chieh Chou (Author), Hui-Wen Lin (Author), Chung-Yi Wang (Author), Chen-Che Hsieh (Author), Shella Permatasari Santoso (Author), Shin-Ping Lin (Author), Kuan-Chen Cheng (Author)
• Format: Book
• Published: MDPI AG, 2024-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Kombucha, a functional beverage rich in glucuronic acid, is fermented in the presence of acetic acid bacteria and yeast as the primary microorganisms. Glucuronic acid is recognized for its various physiological benefits, such as detoxification, antioxidation, and anti-inflammation. To optimize the g...