The Influence of <i>Pichia kluyveri</i> Addition on the Aroma Profile of a Kombucha Tea Fermentation

The Influence of <i>Pichia kluyveri</i> Addition on the Aroma Profile of a Kombucha Tea Fermentation

Traditional kombucha is a functional tea-based drink that has gained attention as a low or non-alcoholic beverage. The fermentation is conducted by a community of different microorganisms, collectively called SCOBY (Symbiotic Culture of Bacteria and Yeast) and typically consists of different acetic...

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Bibliographic Details
Main Authors: Niël van Wyk, Julia Binder, Marie Ludszuweit, Sarah Köhler, Silvia Brezina, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Martin Senz, Christian von Wallbrunn
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
kombucha
acetate esters
<i>Pichia kluyveri</i>
flavor
sensory analysis
total phenolics
Online Access:https://www.mdpi.com/2304-8158/12/10/1938

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