Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis

Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis

Coffee, an important global commodity, is grown on 10.2 million hectares in over 80 countries. Arabica coffee (Coffea arabica) is popular worldwide due to its superior flavour. As consumer interest in coffee flavour and quality continues to grow, this study aims to enhance the bioactive compounds, f...

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Bibliographic Details
Main Authors: Hayeong Kim, Jihyeon Jeon, Jiyeon Lee, Chaeri Song, Boncheol Gu, Nahyun Mariah Kim, Tae-hui Yang, Sejin Oh, Soochul Park, Kunal Pal, Ghahyun Jeffrey Kim, Doman Kim
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Antioxidant activity
α-glucosidase inhibition activity
Functional compound
Kombucha-fermented coffee
Biochemical characteristics
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927125000279
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