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Understanding Kombucha Tea Fermentation: A Review 원문보기

Journal of food science : an official publication of the Institute of Food Technologists, v.83 no.3, 2018년, pp.580 - 588  

Villarreal‐Soto, Silvia Alejandra (Laboratoire de Gé) ,  Beaufort, Sandra (nie Chimique, UMR 5503 Univ. de Toulouse, CNRS, INPT, UPS Toulouse France) ,  Bouajila, Jalloul (Laboratoire de Gé) ,  Souchard, Jean‐Pierre (nie Chimique, UMR 5503 Univ. de Toulouse, CNRS, INPT, UPS Toulouse France) ,  Taillandier, Patricia (Laboratoire de Gé)

Abstract AI-Helper 아이콘AI-Helper

AbstractKombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation proce...

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