Results 51 to 60 of about 6,359 (211)

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.
Juyoung Kim, Koushik Adhikari
doaj   +1 more source

From Circuits to Symphonies: A Systems‐Engineering Blueprint for Multimicrobial Synthetic Biology

Advanced Science, Volume 13, Issue 49, 3 September 2026.
Engineering synthetic microbial consortia requires moving beyond intracellular genetic circuits toward coordinated multicellular design. A modular systems‐engineering framework is presented that integrates communication, temporal coordination, ecological structuring, and predictive modeling to guide application‐dependent consortium design ...
Miguel Fernández‐Niño, Ludger A. Wessjohann, José Manuel Guillamón, Daniela Burgos‐Toro, Silvia Moriano‐Gutiérrez, Giacomo Di Matteo, Zia‐ul Islam, Rinke van van Tatenhove‐Pel, Vanessa Rossetto Marcelino, Rodrigo Ledesma‐Amaro   +9 more
wiley   +1 more source

(Food Chemistry, 98(3):502-507)Effects of origins and fermentation time on the antioxidant activities of kombucha

, 2014
Effects of kombucha origins and fermentation time on their antioxidant properties were investigated using in vitro free radical scavenging assays. Kombucha from various sources demonstrated different antioxidant activities, and most showed the time ...
Chen, C.S., Chu, S.C., S. C. Chu, C. S. Chen   +3 more
core   +1 more source

Kombucha fortified with Cascade hops (Humulus lupulus L.): enhanced antioxidative and sensory properties

Applied Microbiology and Biotechnology
In recent years, there has been a surge in the production of kombucha—a functional beverage obtained via microbial fermentation of tea. However, fresh, unpasteurized kombucha is sensitive to quality deterioration as a result of, among other factors ...
Maciej Ditrych, Jakub Jędrasik, Kamil Królak, Nadia Guzińska, Katarzyna Pielech-Przybylska, Sylwia Ścieszka, Mogens Larsen Andersen, Edyta Kordialik-Bogacka   +7 more
doaj   +1 more source

Teaming up to make kombucha

eLife, 2022
Reducing the microbial diversity in a type of fermented tea reveals the core metabolic interactions responsible for the drink’s signature taste and characteristics.
openaire   +3 more sources

Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Canadian Survey of Consumer Perceptions and Behaviors Toward Fermented Foods. Overview of the study design, key findings, and implications of a nationally representative online survey of 4045 Canadian adults examining fermented food consumption, behaviors, perceptions, and knowledge.
Camila Schultz Marcolla, Samantha Tapping, Carla Liria Sánchez‐Lafuente, Kara Sampsell, Gabrielle Eaton, Ellen Goddard, Benjamin P. Willing, Jeremy P. Burton, Raylene A. Reimer   +8 more
wiley   +1 more source

Exploring the characteristics of kombucha tea fermented with soursop (Annona muricata), Noni (Morinda citrifolia) and pineapple (Ananas comosus) [PDF]

BIO Web of Conferences
The current study aims to determine the physico-chemical and sensory properties of kombucha tea fermented with soursop (Annona muricata), noni (Morinda citrifolia), and pineapple (Ananas comosus) juices.
Azizan Muhammad Adib, Qadir Rahman, Zakaria Mizatul Athila, Mohsin Aliah Zannierah, Meor Hussin Anis Shobirin   +4 more
doaj   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation

Scientific Reports
Kombucha tea is a fermented tea that produced by acetic acid bacteria and yeast. In this study, the kombucha tea from white, green and black tea was studied for its microbial composition, chemical profile, and biological activities during 15-day ...
Nitsanat Cheepchirasuk, Thida Kaewkod, Sureeporn Suriyaprom, Varachaya Intachaisri, Pornpimon Ngamsaard, Yingmanee Tragoolpua   +5 more
doaj   +1 more source

Study of the properties of kombucha structured with xanthan gum and carrageenan

Beverage Plant Research
Kombucha-type fermented drinks have health benefits due to their diverse chemical composition, which is why they have gained popularity. Concurrently, active research is being conducted to develop food products containing kombucha.
Yuliya Frolova, Roman Sobolev
doaj   +1 more source