Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparing it to monocultures and cocultures of two yeasts...

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Bibliographic Details
Main Authors: Thierry Tran, Kevin Billet, Berta Torres-Cobos, Stefania Vichi, François Verdier, Antoine Martin, Hervé Alexandre, Cosette Grandvalet, Raphaëlle Tourdot-Maréchal
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-03-01
Series:Frontiers in Microbiology
Subjects:
kombucha
interaction
metabolites
sensory
volatile compounds
flavor
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.836617/full

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