Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments

Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments

Kombucha, also known as the Manchurian mushroom, is a symbiotic culture of bacteria and yeast, the so-called SCOBY. This paper presents a comprehensive evaluation of the ferments obtained from green coffee beans after different fermentation times with kombucha. Results for the ferments were compared...

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Bibliographic Details
Main Authors: Nizioł-Łukaszewska Zofia, Ziemlewska Aleksandra, Bujak Tomasz, Zagórska-Dziok Martyna, Zarębska Magdalena, Hordyjewicz-Baran Zofia, Wasilewski Tomasz
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Molecules
Subjects:
kombucha
green coffee
ferment
antioxidant activity
matrix metallopeptidases
Online Access:https://www.mdpi.com/1420-3049/25/22/5394

Internet

https://www.mdpi.com/1420-3049/25/22/5394

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