Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand

• Published in: Current research in food science Vol. 8; p. 100711
• Main Authors: Wang, Boying, Rutherfurd-Markwick, Kay, Liu, Ninghui, Zhang, Xue-Xian, Mutukumira, Anthony N.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 2024; Elsevier
• Subjects: Fermentation; Kombucha; Probiotics; Yeast; Probiotics; Yeast; Fermentation; Kombucha

The current study investigated the in vitro probiotic potential of yeast isolated from kombucha, a tea beverage fermented with a symbiotic culture of acetic acid bacteria and yeast. A total of 62 yeast strains were previously isolated from four different commercial kombucha samples sold in New Zeala...