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 …

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 is a valuable traditional natural tea that contains beneficial compounds like
organic acids, minerals, different vitamins, proteins, polyphenols, and several anions …

Background The growing consumption of kombucha beverages in the last decade has
motivated an increase in the number of scientific studies investigating their biological …

Kombucha is a fermented beverage composed of a range of natural compounds such as
sugars, ethanol, organic acids, and complex microbial communities of bacteria and yeasts …

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 …

A novel functional kombucha using laver was developed by fermentation for 14 d at 25° C
through kombucha consortia of yeast and bacteria. The physicochemical characteristics …

Kombucha is a carbonated, slightly acidic beverage traditionally produced by the
fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The …

Kombucha is the fastest growing functional beverage market due to consumers' interest in
healthier foods. Traditionally produced with tea from Camellia sinensis, sugar, and SCOBY …

Traditional herbal medicine (THM) is a significant division of traditional Chinese medicine
(TCM) that plays an important role in maintaining health and disease prevention. WHO has …