Addition of Saccharomyces eubayanus to SCOBY fermentations modulates the chemical and volatile compound profiles in kombucha
Camila Venegas, Luis A. Saona, Kamila Urbina, Pablo Quintrel, Tomás A. Peña, Wladimir Mardones, Francisco A. Cubillos
Topics & Concepts
FermentationYeastFood scienceSaccharomycesSaccharomyces cerevisiaeAcetic acid bacteriaChemistryAcetic acidContext (archaeology)BacteriaBiologyBiochemistryGeneticsPaleontologyFermentation and Sensory AnalysisTea Polyphenols and EffectsFungal and yeast genetics research