Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages

Antibacterial Activity of Polyphenolic Fraction of Kombucha Against Enteric Bacterial Pathogens

(2016) Debanjana Bhattacharya et al.   CURRENT MICROBIOLOGY

Fermented Foods as Experimentally Tractable Microbial Ecosystems

(2015) Benjamin E. Wolfe et al.   CELL

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

ANTIBACTERIAL AND ANTIFUNGAL ACTIVITIES OF BLACK AND GREEN KOMBUCHA TEAS

(2012) HOUDA BATTIKH et al.   JOURNAL OF FOOD BIOCHEMISTRY

Antimicrobial effect of Kombucha analogues

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

Influence of starter cultures on the antioxidant activity of kombucha beverage

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

Recent advances in understanding the antibacterial properties of flavonoids

(2011) T.P. Tim Cushnie et al.   INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS

The antimicrobial effect of acetic acid—An alternative to common local antiseptics?

(2009) H. Ryssel et al.   BURNS

HPLC–DAD–ESI–MS analysis of the constituents of aqueous preparations of verbena and lemon verbena and evaluation of the antioxidant activity

(2007) A.R. Bilia et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Microbial fermented tea – a potential source of natural food preservatives

(2007) Haizhen Mo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY