Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a
solution of sucrose, to which dried fruits have been added, with water kefir grains. These …

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 …

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …

Kombucha fermentation is initiated by transferring a solid-phase cellulosic pellicle into
sweetened tea and allowing the microbes that it contains to initiate the fermentation. This …

Throughout the COVID-19 pandemic, there was a demand for natural products able to
enhance consumers health. Many people discovered the benefits of fermented products …

The consumption of fermented foods posing health-promoting attributes is a rising global
trend. In this manner, fermented dairy products represent a significant subcategory of …

In this work, raw Pu-erh tea (RAPT) was employed for kombucha preparation, and the
microbial composition and volatile flavor compounds of the fermented tea had been …

Water kefir is a fruity, sour, slightly alcoholic and carbonated beverage, which is made by
fermentation of an aqueous sucrose solution in the presence of dried figs and water kefir …

Water kefir is a fermented beverage often produced in a household setting through the
inoculation of a microbial community (water kefir grains) into a sugar rich solution. To date, a …

Nowadays, the interest in the consumption of healthy foods has increased as well as the
homemade preparation of artisanal fermented product. Water kefir is an ancient drink of …