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Biotransformasi 1 by Nanda Yuniar is a document available to read on EtoBox.
This study investigates the changes and biotransformation mechanisms of functional compounds during kombucha fermentation using a pure cultured tea fungus. Results show significant increases in total polyphenols, flavonoids, and antioxidant activity post-fermentation, while certain flavonol glycosides decreased. The findings highlight the role of specific microorganisms and enzymes in enhancing the bioavailability and antioxidant capacity of kombucha derived from green tea leaves.
- Author
- Nanda Yuniar
- Language
- EN