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Choi BK, Kim SH, Song GH, Kim S, Huh CK. Changes in fermentation characteristics of commercial Kombucha determined by time of inoculation of a mixed culture of bacteria and yeast—Gluconobacter oxydans SFT-27, Acetobacter pasteurianus SFT-18, Leuconostoc mesenteroides SFT-45, and Saccharomyces cerevisiae SFT-71. Ital. J. Food Sci. 2025;38(1):240-249. doi:10.15586/ijfs.v38i1.3299