Sauerkraut juice fermented with different symbiotic starter cultures: comprehensive assessment of physicochemical, rheological, antioxidant, and microbiological characteristics
The current study investigated the fermentation of sauerkraut juice (SKJ) utilizing various symbiotic starter cultures (specifically kombucha and water kefir starter cultures, respectively). It aimed to assess the physicochemical, rheological, antioxidant, and microbiological properties of the resul...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-05-01
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| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1570465/full |
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