Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and
fermented at ambient temperature for several days using a cellulose pellicle also called tea …

Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased
attention for its application in food and biotechnology areas. It is widespread in various …

This study aims to explore the core microbiota of kombucha and to discover potential
correlations between microbiota and volatile flavor compounds. The total acidity and …

Kombucha is a mildly sweet, slightly acidic fermented beverage, commercially available
worldwide, that has attracted increasing consumers' interest due to its potential health …

Kombucha is a popular sparkling sugared tea, fermented by a symbiotic culture of acetic
acid bacteria (AAB) and yeast. The demand for kombucha continues to increase worldwide …

Fermented foods have been used over the centuries in various parts of the world. These
foods are rich in nutrients and are produced naturally using various biological tools like …

Fermented beverages (FBs) are facing challenges in functional performance and flavor
complexity, necessitating the development of new multi-functional options. Traditional …

Kombucha consumption has grown rapidly worldwide in the last decade, with production at
both small-and large scales. The complex fermentation process involves both bacterial and …

Kombucha is a fermented tea beverage containing live microorganisms, mostly beneficial
strains of yeast and acetic acid bacteria (AAB), but empirical evidence is limited supporting …

The objective of this study was to isolate and identify strains of Acetobacter suitable for use
in the development of a complex microbial culture for producing Kombucha and to examine …