25 May Kombucha By Bryan Quoc Le | 150 Food Science Questions Answered Kombucha tea is a popular sour, effervescent drink that is made from the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast, affectionately called a SCOBY [1].... Read More fermentation, flavor, kombucha, tea Fermentation, Food Chemistry, Food Microbiology Leave a Comment