Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas

• 主要な著者: Chong, Ann Qi, Chin, Nyuk Ling, Talib, Rosnita A., Basha, Roseliza Kadir
• フォーマット: 論文
• 言語: English
• 出版事項: Multidisciplinary Digital Publishing Institute (MDPI) 2024
• オンライン･アクセス: http://psasir.upm.edu.my/id/eprint/113896/1/113896.pdf; http://psasir.upm.edu.my/id/eprint/113896/; https://www.mdpi.com/2227-9717/12/7/1301

Kombucha is a traditional, fermented beverage made with an essential biomaterial known as SCOBY (symbiotic culture of bacteria and yeast). Three different tea types, namely black, green, and oolong, were compared in kombucha fermentation in terms of pH dynamics, the formation of SCOBY biomass, and t...