Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium
This study investigates the microbial community and organic compound composition of common buckwheat fermented with a traditional Kombucha consortium. Twenty-five fungal species, nine bacterial species, five organic acids, and six phenolic compounds were identified in Common Buckwheat Kombucha (CBK)...
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| 主要な著者: | , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2025-06-01
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| シリーズ: | Food Chemistry: Molecular Sciences |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2666566225000085 |
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