International journal of biological macromoleculesCelluloseFermentationKombucha TeaEthanolThailand
Effect of additives on bacterial cellulose yield and properties in Thai red tea Kombucha fermentation.
Wawan Agustina, Chaiwut Gamonpilas, Apichat Boontawan
Published: 202510.1016/j.ijbiomac.2025.149143
Abstract
This study evaluates the impact of selected additives-ethanol, vitamin C (VC), pure coffee (PC), yeast extract (YE), and soy protein isolate (SPI)-on bacterial cellulose (BC) production during kombucha fermentation using Thai red tea. Additive types…
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