Evaluación del crecimiento del cultivo simbiótico de celulosa (SCOBY) y características sensoriales en kombucha obtenida a partir de diferentes sustratos.

Abstract

Kombucha is an ancient product that is obtained by fermenting a sweetened black tea drink using a symbiotic consortium of bacteria and yeast (SCOBY). Numerous beneficial health characteristics have been attributed to it and due to this property, the market for this functional drink is growing rapidly. During this study, it is proposed to replace the traditionally used substrate, black tea, by substrates that contain bioactive properties on their own, such as soursop, guayusa and coffee.