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

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 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 …

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 …

Kombucha drink is basically a fermented, lightly effervescent, sweetened black, or green tea
drinks that are commonly referred as functional beverages for their health benefits. It is an …

Kombucha is a traditional beverage of Manchurian origin, typically made by fermenting
sugared black or green tea with the symbiotic consortium of bacteria and yeast (SCOBY) …

Kombucha is a traditional health beverage produced by fermenting sweetened tea with a
symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been …

Kombucha is a customary tea-based beverage that is produced through the process of
fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast …

Kombucha is a traditional healthy beverage usually made by the fermentation of sweetened
tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is …

“Laba” garlic is a famous traditional garlic product, particularly popular with the people in
Northern China. The processing time plays an important role on the chemical constituents of …