Kombucha, originated in China 2000 years ago, is a sour and sweet-tasted drink, prepared
traditionally through fermentation of black tea. During the fermentation of kombucha …

Kombucha is a highly nutritious beverage produced predominantly from varieties of black,
oolong, and green tea using a symbiotic culture of bacteria and yeast (SCOBY). With …

Background The growing health consciousness among consumers has motivated an
increase in research on functional foods with biologically active components. Among the …

Bacterial cellulose (BC) has been widely applied in various fields due to its excellent
physicochemical properties, but its high production cost remains a challenge. Herein, the …

Purpose This study further examined the biological potential of winery effluent based
kombucha products. The antioxidant compounds and antioxidant potential of obtained …

Kombucha is a kind of fermented tea prepared with a symbiotic culture of bacteria and
yeasts (SCOBY) on the basis of sugared black tea infusion. In the current study, six major …

Some microorganisms can produce biofilm to create survival conditions. These biofilms are
highly resistant to different environmental conditions, and dealing with them is challenging …

Kombucha is a beverage fermented by a symbiosis of bacteria and yeast from teas.
Secondary fermentations can be made using vegetables, such as hibiscus for example. In …

Scientific research in the field of food provides a lot of evidence that supports the view that
diet is the main variable determinant of chronic diseases. Although the concept of the …