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

Kombucha tea fermentation: Microbial and biochemical dynamics

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

Detoxification of Patulin by Kombucha tea culture

(2015) Ahmed A. Ismaiel et al.   CyTA-Journal of Food

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

ACETIC ACID BACTERIA – TAXONOMY, ECOLOGY, AND INDUSTRIAL APPLICATION

(2015) Huber Antolak et al.   Zywnosc-Nauka, Technologia, Jakosc

Detoxification of Patulin by Kombucha tea culture

(2015) Ahmed A. Ismaiel et al.   CyTA-Journal of Food

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

The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage

(2014) D. Hrnjez et al.   Journal of Functional Foods

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

(2013) Alan J. Marsh 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

Ethanol Production from Cashew Apple Bagasse: Improvement of Enzymatic Hydrolysis by Microwave-Assisted Alkali Pretreatment

(2011) Tigressa Helena Soares Rodrigues et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Influence of starter cultures on the antioxidant activity of kombucha beverage

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

Comparison of the products of Kombucha fermentation on sucrose and molasses

(2007) R. Malbaša et al.   FOOD CHEMISTRY

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

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

Microbial fermented tea – a potential source of natural food preservatives

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