The Effectiveness of Kombucha as a Starter in the Production of Fermented Milk Beverages

The Effectiveness of Kombucha as a Starter in the Production of Fermented Milk Beverages

A symbiotic culture of kombucha (SCOBY) has the potential to act as a probiotic source of lactic acid bacteria, which can be combined with fermented beverage starters using fresh or reconstituted milk as a medium. This study aims to evaluate the effectiveness of kombucha in producing fermented milk...

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Bibliographic Details
Main Authors: Weny Dwi Ningtiyas, Muhammad Irfan, Andi Nurul Mukhlisah, Setiawan Putra Syah, Samsu Alam Rab, Andi Mutmainna
Format: Article
Language:English
Published: Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University 2025-04-01
Series:Jurnal Agripet
Subjects:
fermentation
fermented milk
kombucha
lactic acid bacteria
Online Access:https://jurnal.usk.ac.id/agripet/article/view/41474
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https://jurnal.usk.ac.id/agripet/article/view/41474

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