Defined co-fermentation of Kluyveromyces marxianus and lactic acid bacteria enhances bioactivity and aroma formation in black tea kombucha

Food Bioscience 2026

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Authors: Aiping Yao, J Li, Yu Zhao, Tianzhi Qu, Yan Geng, Lingxi Zhou, Anqi Chen, J S Chen
DOI: 10.1016/j.fbio.2026.109392
Cited by: 1
References: 69

Fields of Study & Subjects

Tea Polyphenols and Effects Sirtuins and Resveratrol in Medicine Fermentation and Sensory Analysis

Publication details

Journal / source
Food Bioscience
Publisher
Elsevier BV
Volume
82
Pages
109392–109392
Publication date
1 July 2026
Language
EN