Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …

Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea
fungus) yields kombucha tea which is consumed worldwide for its refreshing and beneficial …

Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed
beneficial properties. The microbial community of Kombucha tea consists of bacteria and …

Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in
Western countries. Producers claim it bears health-enhancing properties that may come …

Highlights•Acetic acid bacteria (AAB) are commonly found in naturally fermented
foods.•MALDI-TOF MS facilitates the dereplication and identification of AAB.•The functional …

Kombucha is a sweetened tea beverage that, as a consequence of fermentation, contains
ethanol, carbon dioxide, a high concentration of acid (gluconic, acetic and lactic) as well as …

Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha
culture, a symbiotic culture of bacteria and yeasts. The resulting beverage is usually non …

Kombucha is a traditional beverage produced by tea fermentation, carried out by a symbiotic
consortium of bacteria and yeasts. Acetic Acid Bacteria (AAB) usually dominate the bacterial …

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

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …