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Constructing synthetic microbial communities containing Komagataeibacter spp. for kombucha production: Impacts on

Shiqi Li1, Shuhui Hu1, Yuhe Zhen1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China.

Food Microbiology
|April 10, 2026
PubMed
Abstract

Keywords:
Acetic acid bacteriaBioactive compoundsFermentationKomagataeibacterKombuchaMicrobial community reconstructionSensory evaluationYeast

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