Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica).

ABSTRACT: Kombucha is traditionally a non-alcoholic beverage whose production is dependent on culture and the various ingredients used as substrates for fermentation. The goal of our study was to apply hemp leaf and milky mushroom (Calocybe indica) flour as functional ingredients to enhance phytonutrient quality, along with using a microbial consortium highly symbiotic with these ingredients. The study determined the content of phytonutrients (phenolic and flavonoids content), antioxidant activity through percentage inhibition of DPPH radical scavenging activity (%), and microbial communities changes during fermentation. The microbial changes were evaluated by cell viable count (total bacteria, Lactic Acid Bacteria, and Yeast & Mold) and ITS in prepared kombucha (using red tea leaves, pandan

SUBMITTER: Sittisart P 

PROVIDER: S-EPMC11439377 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature