Optimization of Kombucha Fermentation from Green Tea and Pineapple Juice: Chemical, Physicochemical, and Bioactive Profiles for Functional Beverage Development.

ACS Omega · 2026 · PMC13216971 · PMID 42222793

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Gluconic acid ( Figure C) showed an increasing trend up to day 5 followed by a decrease at day 7, indicating dynamic production and utilization during fermentation (Tukey’s test, p < 0.05).

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