Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans
Abstract:Kombucha is a healthy carbonated beverage made by fermenting tea extracts such as green tea and black tea through symbiotic culture of bacteria and yeast. In this study, fermentation characteristics and radical scavenging activity of ginseng berry kombucha (GBK) by Saccharomyces cerevisiae M-5 and Gluconobacter oxydans were measured. As fermentation time increased, pH decreased and titratable acidity increased. Reducing sugars decreased rapidly on day 3. Alcohol content increased dramatically during this perio… Show more
“…A previous study reported similar biological features, where the antioxidant activities of ginseng berry-derived kombucha from different fermentation times were evaluated. 52…”
The lack of studies evaluating the chemical responses of Kombucha microorganisms when exposed to plants is notable in the literature. Therefore, this work investigates the chemical behaviour of 7, 14...
“…A previous study reported similar biological features, where the antioxidant activities of ginseng berry-derived kombucha from different fermentation times were evaluated. 52…”
The lack of studies evaluating the chemical responses of Kombucha microorganisms when exposed to plants is notable in the literature. Therefore, this work investigates the chemical behaviour of 7, 14...
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