Nature of back slopping kombucha fermentation process: insights from the microbial succession, metabolites composition changes and their correlations
Ting Liao,
Xiang-Ru Li,
Li Fan
et al.
Abstract:Kombucha, a fermented tea prepared with a symbiotic culture of bacteria and yeast (SCOBY), offers a unique and unpredictable home-brewed fermentation process. Therefore, the need for a controlled kombucha fermentation process has become evident, which requiring a thorough understanding of the microbial composition and its relationship with the metabolites produced. In this study, we investigated the dynamics of microbial communities and metabolites over a 12-day fermentation period of a conventional kombucha-m… Show more
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