Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of and Infusions Fermented with Kombucha Consortium.

Physicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages of and were compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer preference between infusions and fermented beverages.