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Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans

Hayeong Kim1, Kibeom Jin2, Ji Yeon Lee3

  • 1Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, 25354, Gangwon-do, Republic of Korea. hara2910@snu.ac.kr.

Scientific Reports
|July 24, 2025
PubMed

Keywords:
Lachancea thermotoleransAntimicrobialDeep ocean waterFermentationHard kombuchaΑ-glucosidase

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