Investigation of the Influence of Different <i>Camellia sinensis</i> Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits

Investigation of the Influence of Different <i>Camellia sinensis</i> Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits

Teas derived from <i>Camellia sinensis</i> are traditionally used in kombucha fermentation, a process in which bacteria and yeasts play key roles. This study aimed to evaluate the effects of green, black, and white teas, as well as their combinations, on the physicochemical properties, a...

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Bibliographic Details
Main Authors: Raniele Oliveira Alves, Amanda Lins Bispo Monteiro, Camila Macaúbas da Silva, Tania Maria Sarmento da Silva, Rodrigo Lira de Oliveira, Camila Souza Porto, Tatiana Souza Porto
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Beverages
Subjects:
antioxidant activities
<i>Camellia sinensis</i>
flavored kombucha
bioactive compounds
Online Access:https://www.mdpi.com/2306-5710/11/1/13
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