Desenvolvimento e caracterizao de kombucha obtida a partir de ch verde e extrato de erva-mate: processo artesanal e escala laboratorial

Authors:
Natalia Paludo

Abstract:
Kombucha is a beverage resulting from the fermentation of sweetened green or black tea by a microbial culture composed of a symbiotic association of bacteria and yeasts. Because of its composition containing bioactive compounds, similar to green tea, and its great socio-economic importance in the South of Brazil leaves of mate (Ilex paraguariensis St. Hil.) can be a viable alternative in the production of kombucha. Therefore, this work aimed at producing kombucha using mate as an alternative

Keywords: black tea, green tea



Country: Brazil

Study Mailing Address:
Universidade Federal do Rio Grande do Sul. Instituto de Cincias e Tecnologia de Alimentos. Curso de Engenharia de Alimentos.

Date Updated: January 12, 2021