Effects of kombucha-derived microbial fermentation on the flavor profile of grape fruit pulp based on electronic nose analysis, HPLC, GC-MS and GC-IMS.
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DOI: 10.1002/jsfa.70315
Abstract: The present study aimed to develop an alcohol‐free fermented beverage by fermenting Cabernet Sauvignon grape puree using a defined microbial consortium isolated from kombucha, comprising Hannaella zeae, Lactiplantibacillus plantarum, Lentilactobacillus pentosus, Acetobacter pasteurianus and Komagataeibacter… read more here.
Keywords: microbial fermentation; kombucha derived; effects kombucha; fermentation flavor ... See more keywords