Results 151 to 160 of about 208,383 (189)

Gardenia Fruit as a Novel Substrate for Kombucha Fermentation: Impacts on Physicochemical Properties, Bioactive Compounds, Metabolomic Profiles, and Sensory Acceptance. [PDF]

Foods
Chen K, Zhang Q, Ren Y, Ni Q, Xu G, Zhang Y, Mo Q.   +6 more
europepmc   +1 more source

Kombucha production using raw materials from Brazil. [PDF]

Front Nutr
Leonarski E, Dallarmi Sorita G, Cesca K, de Oliveira D.   +3 more
europepmc   +1 more source

Optimization of Kombucha Fermentation from Green Tea and Pineapple Juice: Chemical, Physicochemical, and Bioactive Profiles for Functional Beverage Development. [PDF]

ACS Omega
Frota Gaban SV, Queiroz Nogueira SS, Marlon Mota Marques F, Porro C, Alves Filho EG, Silva LMA, Canuto KM.   +6 more
europepmc   +1 more source

Defined Microbial Communities Modulate Polyphenol Transformation and Quality of Kombucha Across Different Tea Substrates. [PDF]

Foods
Zhang J, Shi S, Chen Y, Zhang S, Ji C.
europepmc   +1 more source

Evaluation of the antidiabetic potential and bioaccessibility of propolis-enriched aronia kombucha: an <i>in vitro</i> study. [PDF]

Front Nutr
Alkan G, Yıkmış S, Türkol M, Karrar E, Aljobair MO, Mohamed Ahmed IA, Althawab SA.   +6 more
europepmc   +1 more source

Kombucha as a Reservoir of Probiotic Yeasts Tailored for Plant-Based Fermentations. [PDF]

J Fungi (Basel)
Canonico L, Agarbati A, Zannini F, Ciani M, Comitini F.   +4 more
europepmc   +1 more source

Kombucha Tea Fermentation: A Review

Journal of the American Society of Brewing Chemists, 2020
Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha culture, a symbiotic culture of bacteria and yeasts.
Scott J Britton, Jessika De Clippeleer, David Laureys   +2 more
exaly   +3 more sources

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Kombucha Tea Fermentation: Microbial and Biochemical Dynamics

International Journal of Food Microbiology, 2016
Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it.
Antonis Chatzinotas, Semantee Bhattacharya, Somnath Chakravorty   +2 more
exaly   +3 more sources