Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium

Sugared snake fruit juices were fermented for 14 days with the Kombucha consortium containing yeasts and acetic acid bacteria. Five Indonesian cultivars (Salak Doyong, Salak Madu, Salak Pondoh, Salak Segaran and Salak Suwaru) of the fruit were studied. The physicochemical and sensory properties of t...

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Veröffentlicht in:	Biocatalysis and agricultural biotechnology 2018-01, Vol.13, p.198-203
Hauptverfasser:	Zubaidah, Elok, Dewantari, Firka Julian, Novitasari, Fitria Rizki, Srianta, Ignatius, Blanc, Philippe J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antibacterial Antioxidant Bioactive compounds Biotechnology Kombucha consortium Life Sciences Sensory properties Snake fruit
Online-Zugang:	Volltext
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