Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation
Kombucha is a traditional fermented beverage produced via the fermentation of a sweetened <i>Camellia sinensis</i> infusion added to a symbiotic culture of bacteria and yeast (SCOBY). During fermentation, a high level of ethanol can be produced as a yeast metabolite that can reach values...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/9/810 |