Production of Microbial Cellulose Films from Green Tea (Camellia Sinensis) Kombucha with Various Carbon Sources

Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea

(2020) Karolina Jakubczyk et al.   Antioxidants

Development of fermented date syrup using Kombucha starter culture

(2019) Shahab Khosravi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Biotransformation of fermented black tea into bacterial nanocellulose via symbiotic interplay of microorganisms

(2019) Chhavi Sharma et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Impact of fermentation conditions on the production of bioactive compounds with anticancer, anti-inflammatory and antioxidant properties in kombucha tea extracts

(2019) Silvia Alejandra Villarreal-Soto et al.   PROCESS BIOCHEMISTRY

Effect of pretreatment procedure on properties of Kombucha fermented bacterial cellulose membrane

(2019) F. Sederavičiūtė et al.   POLYMER TESTING

Bacterial Cellulose: Production, Modification and Perspectives in Biomedical Applications

(2019) Gorgieva et al.   Nanomaterials

Efficacy of Kombucha Obtained from Green, Oolong, and Black Teas on Inhibition of Pathogenic Bacteria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line

(2019) Thida Kaewkod et al.   Microorganisms

A review on health benefits of kombucha nutritional compounds and metabolites

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

Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

(2018) Rodrigo José Gomes et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging

(2018) Azam Ashrafi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Understanding Kombucha Tea Fermentation: A Review

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

A review on health benefits of kombucha nutritional compounds and metabolites

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

Surface Treatment of Bacterial Cellulose in Mild, Eco-Friendly Conditions

(2018) Adriana Frone et al.   Coatings

Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation

(2018) Hashani Amarasinghe et al.   Food Science & Nutrition

Use of kombucha consortium to transform soy whey into a novel functional beverage

(2018) Chuanhai Tu et al.   Journal of Functional Foods

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

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

Influence of different sugar sources, nitrogen sources and inocula on the quality characteristics of apple tea wine

(2017) Vinod K. Joshi et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

Interactions of pectins with cellulose during its synthesis in the absence of calcium

(2016) Dehui Lin et al.   FOOD HYDROCOLLOIDS

Occurrence of Cellulose-Producing Gluconacetobacter spp. in Fruit Samples and Kombucha Tea, and Production of the Biopolymer

(2015) Neera et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Binding of arabinan or galactan during cellulose synthesis is extensive and reversible

(2015) Dehui Lin et al.   CARBOHYDRATE POLYMERS

Evaluating the possibility of using acetone-butanol-ethanol (ABE) fermentation wastewater for bacterial cellulose production byGluconacetobacter xylinus

(2015) C. Huang et al.   LETTERS IN APPLIED MICROBIOLOGY

Bacterial cellulose biosynthesis: diversity of operons, subunits, products, and functions

(2015) Ute Römling et al.   TRENDS IN MICROBIOLOGY

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

Production of bacterial cellulose by Gluconacetobacter hansenii CGMCC 3917 using only waste beer yeast as nutrient source

(2013) Dehui Lin et al.   BIORESOURCE TECHNOLOGY

Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals

(2013) Mariana Pereda et al.   CARBOHYDRATE POLYMERS

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

Characterization of Cellulose Production by a Gluconacetobacter xylinus Strain from Kombucha

(2008) Vu Tuan Nguyen et al.   CURRENT MICROBIOLOGY