The Influence of Substrate and the Origin of Symbiotic Culture of Bacteria and Yeasts on the Microbiological, Antioxidant, and Antibacterial Properties of Kombucha-like Beverages
Kombucha is a fermented tea beverage produced using SCOBY and is recognized for its potential health-promoting properties. This study investigated the effects of fermentation substrate and the geographic origin of the SCOBY culture on the microbiological, physicochemical, antioxidant, and antibacterial properties of Ko...