Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

(2019) Kieran M. Lynch et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Characterization and screening of non-Saccharomyces yeasts used to produce fragrant cider

(2019) Jianping Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2019) Alexander May et al.   PeerJ

Kombucha from alternative raw materials – The review

(2019) Katarzyna Ewa Emiljanowicz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities

(2019) Rodrigo Rezende Cardoso et al.   FOOD RESEARCH INTERNATIONAL

A review on health benefits of kombucha nutritional compounds and metabolites

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

Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation

(2018) Francesca De Filippis et al.   FOOD MICROBIOLOGY

Isolation and identification of a bacterial cellulose synthesizing strain from kombucha in different conditions: Gluconacetobacter xylinus ZHCJ618

(2018) Wen Zhang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Understanding Kombucha Tea Fermentation: A Review

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

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

(2018) Sander Sieuwerts 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

Flor Yeast Diversity and Dynamics in Biologically Aged Wines

(2018) Vanessa David-Vaizant et al.   Frontiers in Microbiology

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

(2018) Hossein Shahbazi et al.   Food Science & Nutrition

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

(2017) Mohsen Talebi et al.   Food Analytical Methods

Functional characterizations of β-glucosidases involved in aroma compound formation in tea ( Camellia sinensis )

(2017) Ying Zhou et al.   FOOD RESEARCH INTERNATIONAL

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

Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis and Litsea glaucescens Infusions Fermented with Kombucha Consortium

(2016) Claudia I. Gamboa-Gómez et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Kombucha tea fermentation: Microbial and biochemical dynamics

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

The chemistry of sour taste and the strategy to reduce the sour taste of beer

(2015) Hong Li et al.   FOOD CHEMISTRY

Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid

(2015) Nguyen Khoi Nguyen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabarcoding of the kombucha microbial community grown in different microenvironments

(2015) Oleg N Reva et al.   AMB Express

A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

(2014) Rasu Jayabalan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sensory attributes of soft drinks and their influence on consumers' preferences

(2014) Noemí Redondo et al.   Food & Function

Biosynthesis, production and applications of bacterial cellulose

(2013) Shin-Ping Lin et al.   CELLULOSE

Kinetics of saccharose fermentation by Kombucha

(2013) Eva Loncar et al.   Chemical Industry & Chemical Engineering Quarterly

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

Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components

(2013) Yong Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Major Carbohydrate, Polyol, and Oligosaccharide Profiles of Agave Syrup. Application of this Data to Authenticity Analysis

(2012) Jamie L. Willems et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HPLC–MS/MS profiling of proanthocyanidins in teas: A comparative study

(2012) Karl Fraser et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Microbial Interactions in Food Fermentations

(2012) Melissa Ivey et al.   Annual Review of Food Science and Technology

Influence of starter cultures on the antioxidant activity of kombucha beverage

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

Phenotypes of Non-Attached Pseudomonas aeruginosa Aggregates Resemble Surface Attached Biofilm

(2011) Morten Alhede et al.   PLoS One

Biochemical characteristics of tea fungus produced during kombucha fermentation

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

Determination of d-saccharic acid-1,4-lactone from brewed kombucha broth by high-performance capillary electrophoresis

(2009) Kan Wang et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Hepatoprotective and Curative Properties of Kombucha Tea Against Carbon Tetrachloride-Induced Toxicity

(2009) G. S. Murugesan   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

A Case of Kombucha Tea Toxicity

(2009) Alison SungHee Kole et al.   JOURNAL OF INTENSIVE CARE MEDICINE

Changes in free-radical scavenging ability of kombucha tea during fermentation

(2008) R. Jayabalan et al.   FOOD CHEMISTRY

Preservation of Kombucha TeaEffect of Temperature on Tea Components and Free Radical Scavenging Properties

(2008) Rasu Jayabalan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of sucrose concentration on the products of Kombucha fermentation on molasses

(2007) R. Malbaša et al.   FOOD CHEMISTRY

Effect of water composition on aluminium, calcium and organic carbon extraction in tea infusions

(2007) Aurélie Mossion et al.   FOOD CHEMISTRY

Comparison of the products of Kombucha fermentation on sucrose and molasses

(2007) R. Malbaša et al.   FOOD CHEMISTRY

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

(2007) Hélène Fontoin et al.   FOOD QUALITY AND PREFERENCE

Sensory determinants of refreshing

(2007) David Labbe et al.   FOOD QUALITY AND PREFERENCE

Specific interfacial area as a key variable in scaling-up Kombucha fermentation

(2007) Dragoljub Cvetković et al.   JOURNAL OF FOOD ENGINEERING