1. What do we know about Kombucha?
- Author
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Mutukumira, Anthony N., Rutherfurd-Markwick, Kay, Xiaolei Wang, and Archer, Richard
- Subjects
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KOMBUCHA tea , *FOOD fermentation , *BREWING , *PENTOSE phosphate pathway , *PYRUVATES , *ACETOBACTER , *KREBS cycle - Abstract
The article focuses on Kombucha being sweetish, mildly acidic, and sparkling beverage consumed around the world. Topics include Kombucha is thought to have originated from northeast China, has introduced to Japan by the physician, Kombu in 414 A.D., expansion of trade routes, kombucha appeared in Russia, and different flavors of kombucha are sold worldwide, not only in retail food stores, but also through online shopping websites and farmers' markets.
- Published
- 2020