The Effectiveness of Kombucha as a Starter in the Production of Fermented Milk Beverages

A symbiotic culture of kombucha (SCOBY) has the potential to act as a probiotic source of lactic acid bacteria, which can be combined with fermented beverage starters using fresh or reconstituted milk as a medium. This study aims to evaluate the effectiveness of kombucha in producing fermented milk...

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Bibliographic Details

Published in:	Jurnal Agripet
Main Authors:	Weny Dwi Ningtiyas, Muhammad Irfan, Andi Nurul Mukhlisah, Setiawan Putra Syah, Samsu Alam Rab, Andi Mutmainna
Format:	Article
Language:	English
Published:	Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University 2025-04-01
Subjects:	fermentation fermented milk kombucha lactic acid bacteria
Online Access:	https://jurnal.usk.ac.id/agripet/article/view/41474