Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans

Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans

Abstract Hard kombucha is an alcoholic beverage produced by the fermentation of a 40% (v/v) kombucha solution with selected yeast strains and sugar. Among 35 yeast strains examined, Lachancea thermotolerans, known for its high ethanol production, was selected to prepare hard kombucha using tap and d...

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Main Authors: Hayeong Kim, Kibeom Jin, Ji Yeon Lee, Tae-hui Yang, Sejin Oh, Soochul Park, Gia-Buu Tran, Huong Thuy Le, Kunal Pal, Ghahyun Jeffrey Kim, Doman Kim
Format: Article
Language:English
Published: Nature Portfolio 2025-07-01
Series:Scientific Reports
Subjects:
Fermentation
Deep ocean water
Hard kombucha
Α-glucosidase
Antimicrobial
Lachancea thermotolerans
Online Access:https://doi.org/10.1038/s41598-025-12171-8
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https://doi.org/10.1038/s41598-025-12171-8

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