Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content

Kombucha, a fermented tea beverage, is produced through the symbiotic interaction of several microbial strains, including acetic acid bacteria, lactic acid bacteria, and yeast, collectively known as symbiotic culture of bacteria and yeast (SCOBY). As its health benefits and distinctive flavor gain w...

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Autors principals:	Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, Ji-Hyun Lee, Ji-Hyun Moon, Seung-Oh Seo
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-01-01
Col·lecció:	Fermentation
Matèries:	kombucha starter culture precision fermentation γ-amino butyric acid (GABA) fortification
Accés en línia:	https://www.mdpi.com/2311-5637/11/1/17
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