Results 161 to 170 of about 195,966 (200)
Mixed Fermentation Using <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Culture as a Strategy for the Production of Mead with Antimicrobial Activity. [PDF]
FoodsTeixeira RD +7 more
europepmc +1 more source
Effect of kombucha soymilk on high fat diet mice: integrated insights from gut microbiome and metabolome analyses. [PDF]
Front NutrLiu Y, Li M, Pan M.
europepmc +1 more source
Fermentation dynamics of yerba-mate and coffee-husk kombuchas: bioactive compounds, organic acids, volatile metabolites, and microbial succession. [PDF]
Front NutrGoyzueta-Mamani LD +6 more
europepmc +1 more source
Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives. [PDF]
Int J Mol SciPereira AG.
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.
S J Britton +2 more
exaly +3 more sources
Advances in Kombucha Tea Fermentation: A Review [PDF]
Applied Microbiology, 2022 Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are still not fully understood; however, the emergence of culture-independent techniques has allowed a more ...
Elke Arendt +2 more
exaly +3 more sources
Understanding Kombucha Tea Fermentation: A Review [PDF]
Journal of Food Science, 2018 Abstract Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria.
Jalloul Bouajila, Patricia Taillandier
exaly +5 more sources