Kombucha Tea: A Functional Beverage and All its Aspects [PDF]
Current Nutrition ReportsAbstract Purpose of review The increasing interest in functional foods and beverages worldwide is driven by rising living standards, advancing technology, and heightened health awareness. Kombucha tea, a fermented beverage produced from sweetened tea and a symbiotic culture of bacteria and yeast (SCOBY), is a ...
Begum Onsun +2 more
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An Unexpected Cause of Cardiotoxicity: Kombucha Tea [PDF]
The Anatolian Journal of Cardiology, 2022 [No abstract available]
Soysal A.U. +4 more
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An overview of probiotic health booster-kombucha tea [PDF]
Chinese Herbal Medicines, 2023 Traditional herbal medicine (THM) is a significant division of traditional Chinese medicine (TCM) that plays an important role in maintaining health and disease prevention. WHO has consistently highlighted the significance of traditional, complementary, and alternative medicine in human healthcare.
Selvaraj, Suriyapriya +1 more
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Kombucha - functional beverage: Composition, characteristics and process of biotransformation [PDF]
Hemijska Industrija, 2003 Kombucha is a refreshing beverage obtained by the proces of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation.
Markov Siniša L. +4 more
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Antifungal Potential of Hibiscus Tea and Fermented Kombucha [PDF]
Chemical Engineering Transactions, 2023 Kombucha is a beverage fermented by a symbiosis of bacteria and yeast from teas. Secondary fermentations can be made using vegetables, such as hibiscus for example.
Andressa Caroline Ferreira De Souza +5 more
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Kombucha Tea Fortified With <i>Spirulina Maxima</i> and <i>Haematococcus pluvialis</i>: Impact on Physicochemical Properties, Bioactive Profile, and Antioxidant Capacity. [PDF]
Food Sci NutrThe fortification of kombucha tea with microalgae significantly enhances its bioactive profile, where Spirulina maxima (4%) acts as the optimal fermentation enhancer by increasing phenolics and organic acids, while Haematococcus pluvialis (4%) serves as the best astaxanthin source, with both microalgae contributing to elevated antioxidant activity ...
Denizkara AJ, Akarca G.
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Antimicrobial activity of kombucha made from Rtanj tea [PDF]
Hemijska Industrija, 2005 Kombucha is a beverage with special therapeutic properties produced by the metabolic activity of yeasts and acetic acid bacteria in sweetened black tea (traditional cultivation medium).
Cvetković Dragoljub D. +2 more
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Development and Characterization of Kombucha Tea Nanoemulsion for Stability, Bioactive Delivery, and Functional Food Applications [PDF]
FoodsKombucha is a fermented tea beverage and a rich source of bioactive compounds with potential health benefits. This study aimed to evaluate the effects of different tea substrates (green, oolong, and black tea) on fermentation characteristics, bioactive ...
Thida Kaewkod +4 more
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In Vitro Gastrointestinal Digestion and Gut Fermentation of Atlantic Forest Fruit-Flavored Kombucha: Gut Microbiota Dynamics and Bioactive Compound Bioaccessibility. [PDF]
Mol Nutr Food ResAtlantic Forest fruit‐flavored kombucha affects gut microbiota and bioactive compounds during simulated digestion and gut fermentation. Beneficial microorganisms survived digestion, while flavored kombucha showed high antioxidant activity. Fermentation increased short‐chain fatty acids, especially acetate. Gut microbiota changed over time, with effects
de Faria Forato K +11 more
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Microbial Diversity and Interaction Specificity in Kombucha Tea Fermentations [PDF]
mSystems, 2022 Through an integration of metagenomic and experimental approaches, our work reveals the diversity and nature of interactions among key taxa in kombucha microbiomes through the construction of synthetic microbial pairs. Manipulation of these microbes in kombucha has the potential to shape both the fermentation qualities of kombucha and the production of
Elizabeth A. Landis +5 more
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