Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha

Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem

(2019) Alexander May et al.   PeerJ

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

(2019) Zhen He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on health benefits of kombucha nutritional compounds and metabolites

(2018) Jessica Martínez Leal et al.   CyTA-Journal of Food

Understanding Kombucha Tea Fermentation: A Review

(2018) Silvia Alejandra Villarreal-Soto et al.   JOURNAL OF FOOD SCIENCE

Chemical composition and biological activity of novel types of kombucha beverages with yarrow

(2018) Jasmina S. Vitas et al.   Journal of Functional Foods

A review on health benefits of kombucha nutritional compounds and metabolites

(2018) Jessica Martínez Leal et al.   CyTA-Journal of Food

Examination of the Varied and Changing Ethanol Content of Commercial Kombucha Products

(2017) Mohsen Talebi et al.   Food Analytical Methods

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

(2017) Katarzyna Neffe-Skocińska et al.   CyTA-Journal of Food

Kombucha tea fermentation: Microbial and biochemical dynamics

(2016) Somnath Chakravorty et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Simultaneous production of acetic and gluconic acids by a thermotolerant Acetobacter strain during acetous fermentation in a bioreactor

(2016) Majid Mounir et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nuciferavar. aurantiaca) by fermentation with kombucha ‘tea fungus’

(2015) Mindani I. Watawana et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Metabolic engineering of Escherichia coli for production of salvianic acid A via an artificial biosynthetic pathway

(2013) Yuan-Feng Yao et al.   METABOLIC ENGINEERING

Effect of grafting and ripening conditions on some qualitative traits of ‘Cuore di bue’ tomato fruits

(2012) Carlo Nicoletto et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Black tea: chemical analysis and stability

(2012) Shiming Li et al.   Food & Function

Influence of starter cultures on the antioxidant activity of kombucha beverage

(2011) Radomir V. Malbaša et al.   FOOD CHEMISTRY

Inoculum size-dependent interactive regulation of metabolism and stress response of Saccharomyces cerevisiae revealed by comparative metabolomics

(2009) Ming-Zhu Ding et al.   JOURNAL OF BIOTECHNOLOGY

Tea polyphenols benefit vascular function

(2008) L. M. Yung et al.   INFLAMMOPHARMACOLOGY

Acetic acid bacteria spoilage of bottled red wine—A review

(2007) Eveline J. Bartowsky et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY