Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions
BM Bortolomedi, CS Paglarini, FCA Brod - Food Chemistry, 2022 - Elsevier
Plant bioactive compounds have been studied mainly for their beneficial antioxidant
properties. Kombucha is a fermented beverage traditionally obtained from fermentation of …
properties. Kombucha is a fermented beverage traditionally obtained from fermentation of …
Recent evidence of the beneficial effects associated with glucuronic acid contained in kombucha beverages
J Martínez-Leal, N Ponce-García… - Current nutrition …, 2020 - Springer
Abstract Purpose of the Review Glucuronic acid is contained naturally in kombucha
beverages due to the associations between bacteria and yeasts during its fermentation. The …
beverages due to the associations between bacteria and yeasts during its fermentation. The …
[HTML][HTML] Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha
R Li, Y Xu, J Chen, F Wang, C Zou, J Yin - Lwt, 2022 - Elsevier
In this study, a synthetic microbial community (SMC) was used to enhance the proportion of
gluconic acid in order to improve the taste quality of Kombucha. The sensory properties of …
gluconic acid in order to improve the taste quality of Kombucha. The sensory properties of …
Characteristics and antioxidant activities of kombucha from black tea and roselle by a mixed starter culture
T Sutthiphatkul, S Mangmool… - … Applied Science and …, 2023 - li01.tci-thaijo.org
Kombucha is a functional beverage fermented by the symbiosis of bacteria and yeasts and
is comprised mainly of bioactive compounds and acids that have beneficial health effects …
is comprised mainly of bioactive compounds and acids that have beneficial health effects …
Strategies for the biological synthesis of D-glucuronic acid and its derivatives
H Hu, J Li, W Jiang, Y Jiang, Y Wan, Y Wang… - World Journal of …, 2024 - Springer
D-glucuronic acid is a kind of glucose derivative, which has excellent properties such as anti-
oxidation, treatment of liver disease and hyperlipidemia, and has been widely used in …
oxidation, treatment of liver disease and hyperlipidemia, and has been widely used in …
[HTML][HTML] Microbial fermentation in fermented tea beverages: transforming flavor and enhancing bioactivity
Q Guo, J Yuan, S Ding, Q Nie, Q Xu, Y Pang… - Beverage Plant …, 2024 - maxapress.com
This study mainly explores three types of fermented tea beverages: kombucha, known for its
distinctive sweet and sour flavor; tea wine, valued for its rich taste and low alcohol content; …
distinctive sweet and sour flavor; tea wine, valued for its rich taste and low alcohol content; …
[PDF][PDF] Tối ưu hóa điều kiện lên mentrà kombucha giàu acid glucuronic từ atiso
TTK Nhung, NT Hương - Tạp chí Khoa học, 2017 - journal.hcmue.edu.vn
Tóm tắt Bài báo này, nghiên cứu khảo sát các yếu tố lên men, sàng lọc bằng ma trận
Blackett–Burman và thiết kế tối ưu bằng phương pháp đáp ứng bề mặt với thiết kế tâm xoay …
Blackett–Burman và thiết kế tối ưu bằng phương pháp đáp ứng bề mặt với thiết kế tâm xoay …