Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study the microbial interactions and their impact on the chemical composition of the beverage, an experimental design with nine...

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Bibliographic Details

Published in:	Foods
Main Authors:	Thierry Tran, Cosette Grandvalet, François Verdier, Antoine Martin, Hervé Alexandre, Raphaëlle Tourdot-Maréchal
Format:	Article
Language:	English
Published:	MDPI AG 2020-07-01
Subjects:	kombucha yeasts acetic acid bacteria interactions symbiosis sucrose hydrolysis
Online Access:	https://www.mdpi.com/2304-8158/9/7/963