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Jéssika Morgado on Muck Rack

Jéssika Morgado

As seen in: MDPI
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Articles

Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas

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By Amanda Sales, Sara C Cunha, Isabel Ferreira, Jéssika Morgado
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas

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By Amanda Sales, Sara C Cunha, Adriano G. Cruz, Jéssika Morgado
| MDPI
3.2. Microbial Taxonomy This analysis was performed to characterize the consortium and allow reproducibility, considering that the SCOBY composition may differ worldwide. Although all SCOBYs contain mainly acetic acid bacteria and yeasts, the profile of minor components may change according to the food matrices, and microorganisms may contribute differently to the changes in the chemical composition and physiological effects of kombucha [24,42].
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