Kombucha has been gaining prominence around the world and becoming popular due to its
good health benefits. This beverage is historically obtained by the tea fermentation of …

Kombucha is a low alcoholic beverage with high content of bioactive compounds derived
from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms …

Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a
microbial consortium composed of several bacteria and yeasts. This mixed consortium forms …

Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of
bacteria and yeasts. Kombucha consumption has been associated with some health effects …

Kombucha is a beverage resulting from the fermentation of sweetened tea (Camellia
sinensis) and added to a culture containing a symbiotic consortium of bacteria and yeasts …

Kombucha is usually obtained from the fermentation of black or green tea by a consortium of
acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter …

The group of Gram-negative bacteria capable of oxidising ethanol to acetic acid is called
acetic acid bacteria (AAB). They are widespread in nature and play an important role in the …

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 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 fermented functional beverage that started as a homemade beverage and
grew into a commercial product in the US by the turn of this century. The number of …