Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The microbial community responsible for tea fermentation—acetic acid bacteria (AAB), yeasts, and lactic acid bacteria (LAB)—...

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Bibliographic Details
Main Authors: Nicola Ferremi Leali, Renato L. Binati, Francesco Martelli, Veronica Gatto, Giovanni Luzzini, Andrea Salini, Davide Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, Sandra Torriani, Elisa Salvetti
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
kombucha tea
SCOBY
simplified microbial consortium
<i>Novacetimonas hansenii</i>
<i>Brettanomyces bruxellensis</i>
<i>Zygosaccharomyces parabailii</i>
Online Access:https://www.mdpi.com/2304-8158/11/19/3045

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https://www.mdpi.com/2304-8158/11/19/3045

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