Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties

Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties

Kombucha tea was made by the fermentation of SCOBY culture of green tea broth with the addition of <i>Fucus vesiculosus</i> algae extract, <i>Cetraria islandica</i> lichen extract and their mixture. Kombucha was also made without the herbal supplements as a control. After 11...

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Bibliographic Details
Main Authors: Darya A. Golovkina, Elena V. Zhurishkina, Olga N. Ayrapetyan, Artem E. Komissarov, Anastasiya S. Krylova, Elizaveta N. Vinogradova, Stepan V. Toshchakov, Filipp K. Ermilov, Artak M. Barsegyan, Anna A. Kulminskaya, Irina M. Lapina
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
kombucha
<i>Fucus vesiculosus</i>
<i>Cetraria islandica</i>
sugar content
antioxidant activity
metagenomic analysis
Online Access:https://www.mdpi.com/2304-8158/12/1/47

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https://www.mdpi.com/2304-8158/12/1/47

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