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Found 1 from your keywords: subject="Microbial Population"
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The Effect of Fermentation Time towards Physicochemical and Microbial Populat…
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Anastasia Vanessa Susanto

Black sapote is a fruit originating from Mexico that contains high antioxidant activity because of its varying phenolic compounds and micronutrients. Kombucha is one of the beverages that is fermented by a SCOBY to produce a unique and fizzy flavor. A SCOBY consists of acetic acid bacteria, lactic acid bacteria, and yeasts produce some acid for tart and fizzy flavour in kombucha. The effect …

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FT 23-015