Optimizing Fruit-based Kombucha: The Effect of Substrate Type and Sugar Concentration on Physicochemical Characteristics and Sensory Acceptability
Kombucha, a fermented beverage synthesized by Symbiotic Culture Of Bacteria and Yeast (SCOBY), is gaining traction in the circular bioeconomy for its potential to valorize agricultural by-products into sustainable functional foods. However, research on optimizing the fermentation efficiency and sensory properties of fr...