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Frontiers in Microbiology, 2023 Kombucha is a customary tea-based beverage that is produced through the process of fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast (SCOBY).
Jingqian Su +4 more
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Physicochemical and microbiological characteristics of fruit-based kombucha [PDF]
, 2023 Kombucha is a fermented drink made out of tea leaves, although recently other alternatives were considered as substitutes, such as fruits. Using different types of fruit could affect the characteristics of fruit-based kombucha.
Cahyadi, A.B. +3 more
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In vitro assessment of bioaccessibility of the antioxidant activity of kombucha beverages after gastric and intestinal digestion [PDF]
Food and Feed Research, 2020 Kombucha beverage is a fermented product obtained by kombucha culture fermentation of, usually, black or green tea. Besides black and green tea, kombucha also ferments water extracts of medicinal herbs. The obtained products possess antioxidant activity.
Vitas Jasmina S. +4 more
doaj
Journal of Food Quality, 2021 Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks.
Yi Hsieh, Ming-Chung Chiu, Jui-Yu Chou
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Fermentation, 2022 Pickled tea is an ethnic fermented product produced using Assam tea (Camellia sinensis var. assamica) leaves. It is produced in large quantities every year and the liquid waste from its production is estimated to be up to 2500 mL per every kilogram of ...
Sawarin Wispen +6 more
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Beyond Bia Hơi? Distinction and Aspiration in Hanoi's Craft Beer Scene
Asia Pacific Viewpoint, EarlyView.ABSTRACT In this article we examine the emergence of Hanoi's craft beer scene as a window into shifting class identities, aspirational consumption, and local–global negotiations in contemporary Vietnam. We bring together Bourdieu's theorisation of taste as symbolic capital with Appadurai's concept of aspiration to analyse how consumption practices ...
Sarah Turner, Chính Trọng Nguyễn
wiley +1 more source
Ethanol Concentration of Kombucha Teas in British Columbia, Canada
Journal of Food Protection, 2021 Kombucha is a sweetened tea beverage fermented by bacterial and yeast cultures. Sweeteners, such as glucose, sucrose, fructose, and others are converted by yeasts into ethanol and then by Acetobacter and other bacterial species into a weak acetic acid solution that is diluted, flavored, and packaged into glass or aluminum cans for consumer consumption.
Sung Sik Jang +5 more
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HeliyonThe use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased.
Haruthairat Kitwetcharoen +8 more
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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
Comparison of Antimicrobial Properties of Kombucha Fermented from Green Tea, Black Tea and Yerba Mate [PDF]
, 2015 Kombucha tea is a popular health beverage that is brewed from the fermentation of tea and sugar using a culture of yeast and bacteria. Traditional kombucha brews utilize black and green teas derived from the Camelia sinensis plant. However recent reports
Prophet, Cameron
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