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Kombucha Antibacterial Activity Study by anhngocdang30031997 is a document available to read on EtoBox.
This study utilized Response Surface Methodology (RSM) to analyze the impact of sugar concentration and fermentation time on the antibacterial properties of kombucha beverages made from various herbal teas. Results indicated that kombucha prepared with peppermint and lemon verbena at 8% sugar and 21 days of fermentation exhibited the highest antibacterial activity against E. coli and S. dysenteriae. Overall, the findings suggest that optimal fermentation conditions significantly enhance the antibacterial ef
- Author
- anhngocdang30031997
- Language
- EN