Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture

Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture

Kombucha, a functional beverage rich in glucuronic acid, is fermented in the presence of acetic acid bacteria and yeast as the primary microorganisms. Glucuronic acid is recognized for its various physiological benefits, such as detoxification, antioxidation, and anti-inflammation. To optimize the g...

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Bibliographic Details
Main Authors:	Yu-Chieh Chou, Hui-Wen Lin, Chung-Yi Wang, Chen-Che Hsieh, Shella Permatasari Santoso, Shin-Ping Lin, Kuan-Chen Cheng
Format:	Article
Language:	English
Published:	MDPI AG 2024-10-01
Series:	Antioxidants
Subjects:	kombucha response surface methodology glucuronic acid antioxidation SCOBY
Online Access:	https://www.mdpi.com/2076-3921/13/11/1323
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