Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates.

However, beyond day 6, the antioxidant activity showed a decreasing trend, emphasizing the importance of monitoring fermentation duration.

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Notably, the sucrose level in the test sample is substantially higher at 1.4 ± 0.1 g/100 mL compared to the control sample, which registers at 0.7 ± 0.1 g/100 mL, and this difference is highly significant.

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