Probiotic potential of kombucha drink from butterfly pea (Clitoria ternatea L.) flower with the addition of Lactiplantibacillus plantarum subsp. plantarum Dad-13

• Main Authors: Majid, Aflah Athallah, Suroto, Dian Anggraini, Utami, Tyas, Rahayu, Endang Sutriswati
• Format: Article PeerReviewed
• Language: English
• Published: Elsevier Ltd 2023
• Subjects: Food technology
• Online Access: https://repository.ugm.ac.id/283087/1/1-s2.0-S1878818123001779-main.pdf; https://repository.ugm.ac.id/283087/; https://doi.org/10.1016/j.bcab.2023.102776
• Institution: Universitas Gadjah Mada

Probiotic products are considered functional foods because they benefit human health. Most probiotic products are usually based on dairy products, which limits their consumption by lactose-intolerant patients or vegan consumers. Kombucha, a tea-based fermented beverage using Symbiotic Culture of Bac...