Teaming up to make kombucha.
editorial · Level V
Where this comes from
- Record sourced from PubMed, PMID 35950918.
- Also identified by DOI 10.7554/eLife.81670 and PMC identifier 9371600.
- Licence recorded as CC BY.
- The licence permits redistribution, so the abstract is shown in full and the full text is available from the publisher.
Abstract
Reducing the microbial diversity in a type of fermented tea reveals the core metabolic interactions responsible for the drink's signature taste and characteristics.
Medical subject headings
- Fermentation