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MoleculesKombucha is a well-known fermented beverage traditionally made from black tea infusion. Recent studies have focused on finding alternative materials to create novel kombucha beverages with various health benefits. In this study, we prepared and evaluated
Jin Cheng +9 more
doaj +1 more source
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 +8 more
wiley +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
British Journal of Health Psychology, Volume 31, Issue 3, September 2026.Abstract Introduction The Healthy Gut Diet Study (HGD) was a pilot randomized controlled trial aiming to prevent gestational diabetes mellitus (GDM) through a gut‐friendly diet from early to mid‐pregnancy (11–18 weeks' gestation). The intervention was co‐designed with women with a lived experience of GDM and incorporated behaviour change techniques to ...
Hannah O'Connor +4 more
wiley +1 more source
Kombucha Bacteria Growth Rate At Different Temperatures [PDF]
, 2023 Many commercially available kombucha products instruct to keep the bottle refrigerated. Kombucha contains probiotic bacteria. Bacteria are known to proliferate at different temperatures.
Korte, Cassandra S +3 more
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Food Science &Nutrition, Volume 14, Issue 8, August 2026.This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley +1 more source
, 2021 I created a new brand of kombucha with three flavors. I designed the identity for the product, labels, and carrier box/multiple-serving packaging. I also made an advertising campaign for the drink.
Henderson, Gavin
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PELUANG MINUMAN KOMBUCHA SEBAGAI PANGAN FUNGSIONAL [PDF]
, 2020 AbstrakKebiasaan masyarakat Indonesia dalam mengkonsumsi teh, memberikan peluang yang besar dalam pengembangan kombucha. Kombucha merupakan minuman yang terbuat dari teh yang difermentasi menggunakan mikroorganisme, yang mempunyai lebih banyak manfaat ...
Khamidah, Aniswatul -, Antarlina, S. S.
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Biology, Medicine & Natural Product ChemistryKombucha soap has the ability to inhibit pathogenic microbes. However, the production of soap, particularly kombucha liquid soap, has so far only utilized the kombucha broth.
Meta Yuliana +5 more
doaj +1 more source
The kombucha from Rhizophora mucronata Lam. herbal tea: Characteristics and the potential as an antidiabetic beverage [PDF]
Journal of Pharmacy & Pharmacognosy Research, 2020 Context: Kombucha from tea is reported to be beneficial for health. Moreover, it can be used as a hepatoprotective, antiproliferative, antimicrobial, antidiabetic, and antilipidemic agent and is capable of healing stomach ulcers.
Hardoko +2 more
doaj