Comparative analysis of microbial diversity in various kombucha starter cultures in Malaysia using the random amplified polymorphic DNA (RAPD) approach

Kombucha is sweetened black tea fermented with symbiotic culture of bacteria and yeasts (SCOBY) and has been widely consumed for its purported health benefits. The microbial consortium in kombucha is dominated by yeasts such as Brettanomyces sp. and Zygosaccharomyces sp., as well as acetic acid bact...

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Main Authors:	Nur Syafiqah Syahmimie Augustine, Chong, Eric Tzyy Jiann, Clemente Michael Vui Ling Wong, Nurul Farhana Nasir, Shaiful Adzni Sharifuddin, Noorjahan Banu Alitheen, Nurul Elyani Mohamad
Format:	Article
Language:	en
Published:	Malaysian Society for Molecular Biology and Biotechnology 2025
Subjects:	QR75-99.5 Bacteria TP1-1185 Chemical technology
Online Access:	https://eprints.ums.edu.my/id/eprint/43918/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/43918/ https://doi.org/10.35118/apjmbb.2025.033.1.01
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