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 …

Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a
microbial consortium composed of several bacteria and yeasts. This mixed consortium forms …

Purpose Kombucha tea, a fermented beverage, has recently become popular in the United
States as part of the functional food movement. This popularity is likely driven by its touted …

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 …

Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of
bacteria and yeasts. Kombucha consumption has been associated with some health effects …

Fermentation is one of the oldest preservation techniques used by mankind with known
actions of fermentation dating back to several millennia before the common era. From this …

Kombucha is a beverage resulting from the fermentation of sweetened tea (Camellia
sinensis) and added to a culture containing a symbiotic consortium of bacteria and yeasts …

In the present review the latest research studies on Kombucha tea are summarized. Special
attention has been paid on microbial population, chemical parameters, biocellulose …

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 …