
09/07/2025
Referencia:
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2. Kwak S-H, Lee S-Y. Microbial diversity and functional properties of kimchi and sauerkraut: a health perspective. Appl Microbiol Biotechnol. 2023;107(12):4915–4930.
3. Bogdan R, et al. Characterization of probiotic lactic acid bacteria in kombucha. MDPI Foods. 2025;14(9):1547.
4. Areal‑Hermida C, Coelho A, Pichardo‑Gallardo K, et al. Potential probiotic and functional properties of Brettanomyces from kombucha. Front Microbiol. 2024;14:1415616. doi:10.3389/fmicb.2024.1415616.