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...

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מידע ביבליוגרפי

Principais autores:	Dragoljub Cvetković, Aleksandra Ranitović, Dragiša Savić, Nataša Joković, Ana Vidaković, Lato Pezo, Siniša Markov
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences 2019-11-01
סדרה:	Polish Journal of Food and Nutrition Sciences
נושאים:	kombucha tea fungus lactobacilli lactic acid fermentation
גישה מקוונת:	http://www.journalssystem.com/pjfns/Survival-of-wild-strains-of-lactobacilli-during-Kombucha-fermentation-and-their-contribution,112276,0,2.html
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