ArticleJournal of food science and technology2024
Time and temperature influence on physicochemical, microbiological, and sensory profiles of yerba mate kombucha.
Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- Article
- Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential.Food technology and biotechnology · 2024Article
- Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review.Foods (Basel, Switzerland) · 2024Review
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Authors and funding
6 authors.
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Abstract
The present work aimed to evaluate the features of yerba mate kombucha during 7 days of fermentation at either 25 ºC or 30 ºC, monitoring physicochemical changes, sensory profile, and sensorial acceptance. The symbiotic microbial culture of active bacteria and yeasts (SCOBY) at the beginning and the end of the bioprocess was also identified. The yerba mate kombuchas fermented at 25 ºC for 5 days or 30 ºC for 4 days were suitable for consumption according to Brazilian standards. Acetic acid, ethanol, and chlorophyll contents were dependent on fermentation time and temperature, unlike the total phenolic content. The main yeast and bacterium in SCOBY were Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-05951-z.
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