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Updated: Jul 31, 2026

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes
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使用kombucha培养来进行咖啡发酵和生物化学特征分析

Hayeong Kim1, Jihyeon Jeon2, Jiyeon Lee3

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

Current research in food science
|February 28, 2025
PubMed
概括

用kombucha发酵阿拉比卡咖啡可以增强其生物活性化合物,抗氧化活性和风味. 这种新的方法提供了一种创建具有改善营养和感官特征的特种咖啡的方法.

关键词:
具有抗氧化活性的抗氧化剂.生物化学特性 生物化学特性功能性化合物是一种功能性化合物.康布查-发酵咖啡的咖啡α-葡萄糖酶的抑制活性.

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