Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea

Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea

In this study, Fu-brick tea (FBT) was used for kombucha preparation. The succession of microbial community structures, changes in physicochemical properties, and the volatiles were investigated during the kombucha fermentation. The sequencing analysis showed that <i>Komagataeibacter</i>...

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Bibliographic Details
Main Authors: Xiaoya Wu, Yue Zhang, Baoshan Zhang, Honglei Tian, Yan Liang, Hui Dang, Yu Zhao
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
kombucha
Fu-brick tea
microbial communities
volatile components
Online Access:https://www.mdpi.com/2304-8158/12/23/4242

Internet

https://www.mdpi.com/2304-8158/12/23/4242

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