Fermentation of native fruits with kombucha - a novel opportunity for producing low-alcohol beverages.

Name: Fermentation of native fruits with kombucha - a novel opportunity for producing low-alcohol beverages.
Creator: Taís Suhre
Published: 2024-11-01T13:56:24.571Z
Keywords: Beverage Fermentation, Metagenomic Next-Generation Sequencing

Suhre, Taís; Isabel Kothe, Caroline

doi:10.17632/79m7wfnsj5.1

Fermentation of native fruits with kombucha - a novel opportunity for producing low-alcohol beverages.

Published: 1 November 2024| Version 1 | DOI: 10.17632/79m7wfnsj5.1

Contributors:

Taís Suhre, Caroline Isabel Kothe

Description

Genomes assembled from metagenomes (MAGs) of inoculum samples (kombucha) and fermented beverages of red araçá, butiá-da-serra and jaboticaba at different days of fermentation (0, 2, 5, 7 and 10).

Files

Institutions

Universidade Federal do Rio Grande do Sul

Fermentation of native fruits with kombucha - a novel opportunity for producing low-alcohol beverages.

Description

Files

Institutions

Categories

Licence