Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions

• Main Authors: Marta Czarnowska-Kujawska (Author), Joanna Klepacka (Author), Małgorzata Starowicz (Author), Patrycja Lesińska (Author)
• פורמט: ספר
• יצא לאור: MDPI AG, 2024-09-01T00:00:00Z.
• נושאים: article
• גישה מקוונת: Connect to this object online.

Traditionally, kombucha is produced by the fermentation of black or green tea infusions with the use of SCOBY (Symbiotic Culture of Bacteria and Yeasts). However, SCOBY exhibits the ability to ferment other substrates as well, which can be used to create novel products with new sensory and health-pr...