Metabarcoding of the kombucha microbial community grown in different microenvironments

Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats

(2013) Semantee Bhattacharya et al.   FOOD AND CHEMICAL TOXICOLOGY

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

(2013) Alan J. Marsh et al.   FOOD MICROBIOLOGY

A meta-analysis of changes in bacterial and archaeal communities with time

(2013) Ashley Shade et al.   ISME Journal

MEGA6: Molecular Evolutionary Genetics Analysis Version 6.0

(2013) Koichiro Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Antihyperglycaemic efficacy of kombucha in streptozotocin-induced rats

(2013) Thummala Srihari et al.   Journal of Functional Foods

Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods

(2012) Folarin Anthony Oguntoyinbo et al.   FOOD MICROBIOLOGY

Insights into the fermentation biochemistry of Kombucha teas and potential impacts of Kombucha drinking on starch digestion

(2012) Lina Kallel et al.   FOOD RESEARCH INTERNATIONAL

Microbial community analysis of Korean soybean pastes by next-generation sequencing

(2012) Young-Do Nam et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial Composition of the Korean Traditional Food “kochujang” Analyzed by a Massive Sequencing Technique

(2012) Young-Do Nam et al.   JOURNAL OF FOOD SCIENCE

Description of Komagataeibacter gen. nov., with proposals of new combinations (Acetobacteraceae)

(2012) Yuzo Yamada et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Antimicrobial effect of Kombucha analogues

(2012) Houda Battikh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Are Uncultivated Bacteria Really Uncultivable?

(2012) Indun Dewi Puspita et al.   MICROBES AND ENVIRONMENTS

Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity

(2012) Koen Illeghems et al.   PLoS One

DECIPHER, a Search-Based Approach to Chimera Identification for 16S rRNA Sequences

(2011) Erik S. Wright et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Probiotic Fermentation of Plant Based Products: Possibilities and Opportunities

(2011) Shilpi Gupta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing

(2011) Eun-Jin Park et al.   FOOD MICROBIOLOGY

Integrative analysis of environmental sequences using MEGAN4

(2011) D. H. Huson et al.   GENOME RESEARCH

Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods

(2011) Yi-Seul Kim et al.   JOURNAL OF MICROBIOLOGY

Biochemical characteristics of tea fungus produced during kombucha fermentation

(2010) Rasu Jayabalan et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL