Kombucha Fermentation Remodels the Phytochemical Composition of Gooseberry Juices and Reveals a Divergence Between Phenolic Abundance and HepG2 Cell Growth Inhibition
Kombucha fermentation can modify the phytochemical composition and biological properties of fruit-based beverages, although these changes may differ depending on the fermentation substrate. This study investigated the effects of 10-day kombucha fermentation using a symbiotic culture of bacteria and yeast (SCOBY) on red...