Reconstitution of dominant kombucha strains to enhance functional properties and product quality
These results demonstrate that rationally designed microbial consortia can effectively improve the functional quality, sensory properties, and safety of kombucha. The study provides a scientific basis for developing standardized and optimized industrial fermentation strategies.
Authors
- Ting Liao (ORCID: https://orcid.org/0000-0003-1786-8706)
- Lai‐Hoong Cheng (ORCID: https://orcid.org/0000-0002-0386-8599)
- Fan Li (ORCID: https://orcid.org/0000-0002-8024-8326)
- Jingjing Yang (ORCID: https://orcid.org/0000-0002-3106-3798)
- Weiming Zheng
- Shuai Shao (ORCID: https://orcid.org/0000-0002-3850-8550)
- Li Li
Institutions
- Universiti Sains Malaysia (MY)
- Wuyi University (CN)
- Wuyi University (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-12-03
- DOI
- https://doi.org/10.3389/fnut.2025.1687776
- Citations
- 2
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 2.94
Funders
- Natural Science Foundation of Fujian Province
- Wuyi University