Microbiological and sensory characterization of kombucha SCOBY for culinary applications

Paula Torán-Pereg1, Blanca del Noval1, Susana Valenzuela2,3, Josefina Martinez2,3, Diego Prado1, Ramón Perisé4, Juan Carlos Arboleya1,5
1BCC Innovation, Centro Tecnológico en Gastronomía, Basque Culinary Center, Donostia-San Sebastián, Spain
2Department of Genetics, Microbiology and Statistics, Faculty of Biology, University of Barcelona, Av. Diagonal 643, 08028, Barcelona, Spain
3Institute of Nanoscience and Nanotechnology (IN2UB), Universitat de Barcelona, Av. Diagonal 645, 08028, Barcelona, Spain
4Otzalueta Baserria, Mugaritz Restaurant Aldura Aldea 20 Zk, 20100, Errenteria, Spain
5Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon Unibersitatea, Donostia– San Sebastián, Spain

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