Evaluation of the Quality Characteristics of Commercial Kombucha Beverage

, (acetic acid bacteria) Acetobacter xylinum Lactobacillus , Leuconostoc (lactic acid bacteria) Saccharomyces , Brettanomyces , Zygosaccharomyces (yeast) (gel) .

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Publication Details

Journal
Journal of the Korean Society of Food Science and Nutrition
Published
2026-01-30
DOI
https://doi.org/10.3746/jkfn.2026.55.1.28
Primary Topic
Tea Polyphenols and Effects
Type
article
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article

Evaluation of the Quality Characteristics of Commercial Kombucha Beverage

Seong Yeong Kim
Journal of the Korean Society of Food Science and Nutrition
Tea Polyphenols and Effects
article

Evaluation of the Quality Characteristics of Commercial Kombucha Beverage

Seong Yeong Kim
article en

Abstract

, (acetic acid bacteria) Acetobacter xylinum Lactobacillus , Leuconostoc (lactic acid bacteria) Saccharomyces , Brettanomyces , Zygosaccharomyces (yeast) (gel) .

Journal of the Korean Society of Food Science and NutritionVol. 55(1)
Kyonggi University (KR)
Zero hunger
Openalex Percentile: Top 74%
Tea Polyphenols and Effects
DOIOpen Access PDFOpenAlex
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