Leveraging kombucha fermentation: unraveling microbiome and metabolite composition and dynamics Vrije Universiteit Brussel
produced in a poorly-standardized traditional manner. Although
kombucha is commonly consumed in some countries like the USA
where major industrial producers dominate the market, its production
process is a high-risk, ill-defined, up-scaled version of the household
procedures. To be able to produce kombucha in a more standardized
and ...