Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage
Kombucha is a fermented tea beverage, which is traditionally prepared by fermenting sweetened black tea with tea fungus, which is a consortium of yeasts and acetic acid bacteria. In this paper, viability of selected wild strains of lactobacilli during Kombucha fermentation, their interaction with te...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research
2019-11-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/Survival-of-wild-strains-of-lactobacilli-during-Kombucha-fermentation-and-their-contribution,112276,0,2.html |