Dynamic changes in physicochemical properties, flavor, and microbial communities during kombucha fermentation with dominant autochthonous strains inoculation
E Liao, Na Liu, Qian Li, Han Li, Lu Wang, Wenmin Wu
Topics & Concepts
FlavorFood scienceLactobacillus sakeiFermentationMicrobial population biologyChemistryBiologyMicroorganismYeastInoculationSensory analysisLactobacillusSaccharomycesBacteriaSaccharomyces cerevisiaeFunctional diversityComposition (language)Microbial ecologyBacterial growthTasteBotanyTea Polyphenols and EffectsFermentation and Sensory AnalysisMicrobial Metabolism and Applications