Functional enhancement of kombucha fermentation through the utilization of watermelon flesh and rind (opens in new tab)

Kombucha is a fermented tea produced via metabolic interactions within a symbiotic culture of bacteria and yeasts (SCOBY). This study investigated the effects of watermelon flesh and rind supplementation during secondary fermentation on the microbiological, physicochemical, and antioxidant characteristics of kombucha, emphasizing rind utilization as an underutilized resource. Primary fermentation was conducted for 10 days, followed by secondary fermentation with either watermelon flesh or rin...