Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage
Kombucha is a fermented tea beverage, which is traditionally prepared by fermenting sweetened black tea with tea fungus, which is a consortium of yeasts and acetic acid bacteria. In this paper, viability of selected wild strains of lactobacilli during Kombucha fermentation, their interaction with te...
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Main Authors: | Dragoljub Cvetković, Aleksandra Ranitović, Dragiša Savić, Nataša Joković, Ana Vidaković, Lato Pezo, Siniša Markov |
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Format: | Article |
Language: | English |
Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-11-01
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Series: | Polish Journal of Food and Nutrition Sciences |
Subjects: | |
Online Access: | http://www.journalssystem.com/pjfns/Survival-of-wild-strains-of-lactobacilli-during-Kombucha-fermentation-and-their-contribution,112276,0,2.html |
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