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Applied Microbiology and Biotechnology: Challenges in Food Microbiology and Food Safety Research. [PDF]
FoodsRanitović A.
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Validation of Enzytec™ Liquid D-Gluconic Acid for Enzymatic Determination of D-Gluconic Acid and Glucono-δ-Lactone in Selected Foods and Beverages: First Action 2025.05. [PDF]
J AOAC IntLacorn M, Hektor T.
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Kombucha: Production and Microbiological Research
Foods, 2022 Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B.C. with various reported potential health benefits and
Xue-Xian Zhang +2 more
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International Journal of Gastronomy and Food Science, 2020
Paulo Henrique Sousa +2 more
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Paulo Henrique Sousa +2 more
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Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha
LWT - Food Science and Technology, 2022 Dahong Wang, Jiangfeng Yuan
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An overview of antimicrobial properties of kombucha
Comprehensive Reviews in Food Science and Food Safety, 2022Abstract Kombucha is a traditional beverage of Manchurian origin, typically made by fermenting sugared black or green tea with the symbiotic consortium of bacteria and yeast (SCOBY). The beverage has gained increasing popularity in recent years, mainly due to its heralded health benefits.
Ke‐Ying Nyiew +2 more
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Cuadernos de Educación y Desarrollo, 2023
Kombucha is a fermented beverage obtained through aerobic respiration and anaerobic fermentation of the majority obtained by infusion or extract of Camellia sinensis and sugars by symbiotic culture of bacteria and microbiologically active yeasts. It is the fastest growing functional beverage market in the world and there are historical reports in ...
Hevelynn Franco Martins +3 more
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Kombucha is a fermented beverage obtained through aerobic respiration and anaerobic fermentation of the majority obtained by infusion or extract of Camellia sinensis and sugars by symbiotic culture of bacteria and microbiologically active yeasts. It is the fastest growing functional beverage market in the world and there are historical reports in ...
Hevelynn Franco Martins +3 more
openaire +1 more source