Kombucha Research & Scientific Studies

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YEAST ECOLOGY OF KOMBUCHA FERMENTATION

By Julian Cox, Ai Leng Teoh, Gillian Heard

Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid bacteria. Despite reports of different yeast species being associated with the fermentation, little is known of the quantitative ecology of yeasts in Kombucha. Using ...

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