Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha
culture, a symbiotic culture of bacteria and yeasts. The resulting beverage is usually non …

This review mainly focuses on the use of glucose oxidase in the production of D-gluconic
acid, which is a reactant of undoubtable interest in different industrial areas. The enzyme …

Kombucha is a fermented tea. Here we investigate the fermentation kinetics, metabolite
production, microbiome and potential health promoting properties of three different …

Extracts from the edible insects Acheta domesticus and Tenebrio molitor were obtained by
ultrasound-assisted extraction (UAE) and pressurized-liquid extraction (PLE) using ethanol …

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 is a beverage made from sugared tea transformed by yeasts and acetic acid
bacteria. Being originally homemade, it has become an industrially produced soft drink …

Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation
using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the …

Currently, much attention is being paid to the development of sustainable catalytic
processes for the production of chemicals (biofuels, bioproducts, and so on) from …

An environmentally benign leaching process for recovering valuable metals from the
cathodes of spent lithium-ion batteries was developed. Glucose oxidase produced by …

Abstract gC 3 N 4/CoPz (cobalt tetra (2, 3-bis (butylthio) maleonitrile) porphyrazine)
composite was found to be highly photocatalytic active in oxidation of glucose to gluconic …