Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes

The effect of adding tibicos in traditional beverage (Tepache) made from apple nectar fermentation on microbial populations, phenolic profile, antioxidant activities, and inhibition of digestive enzymes was evaluated. Apple nectar was obtained from fresh apples and fermented at 25°C for 168 hr without initiator inoculum (Te/s) and with tibicos as initiator inoculum (Te/ti). The obtained results of bacterial growth indicate 120 hr to growth...