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Foods, 2023 Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most ...
Duangjai Ochaikul +2 more
exaly +3 more sources
Kombucha: Biochemical and Microbiological Impacts on the Chemical and Flavor Profile
Food Chemistry Advances, 2022 Fermentation is one of the oldest preservation techniques used by mankind with known actions of fermentation dating back to several millennia before the common era. From this came the fermentation of tea beverages which we commonly call kombucha.
Eric R Pitts, Katherine A Witrick
exaly +3 more sources
Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research
Beverages, 2020 Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century.
Koushik Adhikari
exaly +3 more sources
A Review on Health Benefits of Kombucha Nutritional Compounds and Metabolites
CYTA - Journal of Food, 2018 Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of cancer
Anayansi Escalante-Aburto +1 more
exaly +2 more sources
In vivo evaluation of faloak (Sterculia quadrifida R.Br) stem bark kombucha as hyperglycemia and therapeutic agent [PDF]
E3S Web of Conferences, 2022 This study aims to investigate the potential differences in the anti-hyperglycemia and antioxidant effects of fermented faloak (Sterculia quadrifida R.Br) stem bark (FSB) kombucha and FSB brew (without fermentation) in alloxan-induced diabetic rats ...
Lalong Paulus Risan F +2 more
doaj +1 more source
Jurnal Biologi Udayana, 2022 Kombucha tea has antibacterial activities against Gram-negative, Gram-positive bacteria, and antibiotic resistant bacteria. Methicillin-resistant Staphylococcus aureus (MRSA) is a strain of Staphylococcus aureus bacteria that has resistance to ...
Cyrilla Angelica Andhika Pramesti +2 more
doaj +1 more source
Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces
Biofilm, 2022 Bacteria forming biofilms at oil-water interfaces have diverse metabolism, they use hydrocarbons as a carbon and energy source. Kombucha is a fermented drink obtained from a complex symbiotic culture of bacteria and yeast, where acetic acid bacteria ...
Guruprakash Subbiahdoss +2 more
doaj +1 more source
Fermentation, 2023 Kombucha is a fermented tea beverage containing bioactive compounds from tea and vital compounds such as acetic acid, D-saccharic acid-1,4-lactone, and glucuronic and gluconic acids produced from the metabolic activities of bacteria and yeasts, which ...
Abidemi Oluranti Ojo, Olga de Smidt
doaj +1 more source
Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea
Antioxidants, 2022 Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsisgrossedentata) and ...
Adila Saimaiti +8 more
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Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review
Food Chemistry: X, 2022 Kombucha, originated in China 2000 years ago, is a sour and sweet-tasted drink, prepared traditionally through fermentation of black tea. During the fermentation of kombucha, consisting of mainly acidic compounds, microorganisms, and a tiny amount of ...
Nurten Abaci +2 more
doaj +1 more source