Impact of Water Ionic Chemistry on Kombucha Fermentation

Impact of Water Ionic Chemistry on Kombucha Fermentation

Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has recently gained popularity in the United States and has been reported to have numerous health benefits. Whil...

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Bibliographic Details
Main Authors: Katherine A. Thompson-Witrick, Olivia Sundman, Sadie Disselkoen, Nicholas Hanson, Cheyenne Butler, Victoria Jordan, Ian Galbraith, Jada Spake, Seiler Pollock, Drew M. Budner
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Beverages
Subjects:
kombucha
fermentation
antioxidant
water
chemical composition
Online Access:https://www.mdpi.com/2306-5710/10/4/108
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