title: Microbiological, physicochemical and sensory properties of kombucha beverages produced with Anatolian Hawthorn (Crataegus orientalis) and Nettle (Urtica dioica) leaves
abstract: In the study, Kombucha beverages produced with Anatolian hawthorn (KH) or nettle leaves (KN) were examined in terms of some microbiological and chemical properties during fermentation (at 25 ºC for 21 days) and storage (at 4 ºC for 120 days) periods. The samples were also examined for color and sensory properties during storage. The numbers of acetic acid bacteria (AAB) and yeast for fermentation period were in the range of 3.08–6.15 and 3.30–6.21 log CFU/mL in KH, 3.74–6.02 and 3.85–6.85 log CF
journal: Archiv für Lebensmittelhygiene