Kombucha has been gaining prominence around the world and becoming popular due to its
good health benefits. This beverage is historically obtained by the tea fermentation of …

Kombucha is a low alcoholic beverage with high content of bioactive compounds derived
from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms …

Abstract UPLC-QTOF-MS E phenolic profile of kombuchas produced from the fermentation
of green tea or black tea at 25° C for 10 days was investigated along with the determination …

The main foodborne pathogens are Norovirus, Enteric parasites, bacteria and fungi.
Foodborne diseases can lead to high morbidity and mortality and result in huge economic …

Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of
a multispecies microbial ecosystem with complex interactions that are characterized by both …

Kombucha is a functional tea brewed through a symbiotic culture of bacteria and yeast
(SCOBY). It is applicable to various industrial sectors due to its several noteworthy features …

Purpose Dental caries is a multi-factorial oral disease, requiring a susceptible host,
cariogenic microorganisms and suitable substrate. Caries is extended worldwide in spite of …

Nowadays, people's awareness about the role of diet in maintaining well-being and good
health has increased. Consumers expect that the products not only provide them with …

Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by
fermenting tea and sugar with a symbiotic culture of bacteria and yeasts or so-called …

Soy whey is a liquid by-product from tofu and soy protein manufacturing, and is usually
discarded, leading to environmental pollution. This study investigated the feasibility of …