Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha
Shuo Wang, Chuanwei Li, Qiangshen Xu, Ying Wang, Shuai Wang, Yongping Zou, Zhenquan Yang, Lei Yuan
Topics & Concepts
FlavorFood scienceLactic acidChemistryFermentationBacteriaAcetic acid bacteriaGenerally recognized as safeAcetic acidYeastFermentation in food processingBiochemistryBiologyGeneticsTea Polyphenols and EffectsFermentation and Sensory AnalysisMicrobial Metabolism and Applications