The Effect of Temperature and Fungal:Bacterial Ratio on Kombucha Culture Fermentation
The fermented tea beverage kombucha is a traditional drink that has been consumed for thousands of years in Asia. Over the past decades, it has gained greatly in popularity amongst consumers and researchers also in the rest of the world. Kombucha is produced through fermentation of sweetened tea by a complex community of bacteria, mainly dominated by acetic acid bacteria, and a variety of yeast. D
