Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition

Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition

Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of pol-yphenolic compound...

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Bibliographic Details
Main Authors: Karolina Jakubczyk, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek, Karolina Skonieczna-Żydecka
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
kombucha
green tea
black tea
polyphenols
chemical composition
acetic acid
Online Access:https://www.mdpi.com/2304-8158/13/1/50

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