Unveiling chemical responses in the kombucha-based fermentation of black tea, banana flower, and grape juice: LC-ESIMS, GNPS, MS-DIAL, and MS-FINDER-assisted chemical characterization
Food Funct. 2024 Mar 4;15(5):2497-2523. doi: 10.1039/d3fo04977a. ABSTRACT The lack of studies evaluating the chemical responses of kombucha microorganisms when exposed to plants is notable...
Sustained antibacterial activity of orthodontic elastomeric ligature ties coated with a novel kombucha-derived bacterial nanocellulose: An in-vitro study
PLoS One. 2024 Feb 8;19(2):e0292966. doi: 10.1371/journal.pone.0292966. eCollection 2024. ABSTRACT Incipient carious lesions, the most common complication in orthodontic patients with fixed appliances, call for...
Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses
Curr Res Food Sci. 2024 Feb 18;8:100694. doi: 10.1016/j.crfs.2024.100694. eCollection 2024. ABSTRACT Kombucha consumption has grown rapidly worldwide in the last decade, with production at...
Effects of Synthesis Parameters on Structure and Antimicrobial Properties of Bacterial Cellulose/Hydroxyapatite/TiO2 Polymer-Ceramic Composite Material
Polymers (Basel). 2024 Feb 7;16(4):470. doi: 10.3390/polym16040470. ABSTRACT Bacterial cellulose (BC) is a highly pure polysaccharide biopolymer that can be produced by various bacterial genera....
Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics
Foods. 2024 Feb 10;13(4):548. doi: 10.3390/foods13040548. ABSTRACT In this study, an Artificial Neural Network (ANN) model is used to solve the complex task of producing...
Coffee Husk By-Product as Novel Ingredients for Cascara Kombucha Production
J Microbiol Biotechnol. 2023 Dec 8;34(3):1-8. doi: 10.4014/jmb.2310.10004. Online ahead of print. ABSTRACT Kombucha, a fermented beverage, is gaining popularity due to its numerous beneficial...
Influence of pH on Oenococcus oeni metabolism: Can the slowdown of citrate consumption improve its acid tolerance?
Food Res Int. 2024 Mar;179:114027. doi: 10.1016/j.foodres.2024.114027. Epub 2024 Jan 13. ABSTRACT Oenococcus oeni is the lactic acid bacteria most suited to carry out malolactic...
Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas
Foods. 2024 Feb 2;13(3):484. doi: 10.3390/foods13030484. ABSTRACT Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded...
Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation
Prev Nutr Food Sci. 2023 Dec 31;28(4):502-513. doi: 10.3746/pnf.2023.28.4.502. ABSTRACT Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a previous...
Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea
Foods. 2023 Nov 24;12(23):4242. doi: 10.3390/foods12234242. ABSTRACT In this study, Fu-brick tea (FBT) was used for kombucha preparation. The succession of microbial community structures, changes...
Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds
Food Technol Biotechnol. 2023 Dec;61(4):494-504. doi: 10.17113/ftb.61.04.23.8182. ABSTRACT RESEARCH BACKGROUND: Research into bacterial cellulose production has been growing rapidly in recent years, as it has...
Fermented Tea as a Food with Functional Value-Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition
Foods. 2023 Dec 21;13(1):50. doi: 10.3390/foods13010050. ABSTRACT Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY....
Cytocompatibility, Antimicrobial and Antioxidant Activity of a Mucoadhesive Biopolymeric Hydrogel Embedding Selenium Nanoparticles Phytosynthesized by Sea Buckthorn Leaf Extract
Pharmaceuticals (Basel). 2023 Dec 22;17(1):23. doi: 10.3390/ph17010023. ABSTRACT Phytosynthesized selenium nanoparticles (SeNPs) are less toxic than the inorganic salts of selenium and show high antioxidant...
Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY
Food Chem. 2024 Jan 4;442:138335. doi: 10.1016/j.foodchem.2023.138335. Online ahead of print. ABSTRACT High pressure processing (HPP), ultrasound probe (USP) and ultrasound bath (USB) were applied...
Preparation and characterization of bacterial cellulose synthesized by kombucha from vinegar residue
Int J Biol Macromol. 2023 Dec 22;258(Pt 1):128939. doi: 10.1016/j.ijbiomac.2023.128939. Online ahead of print. ABSTRACT Bacterial cellulose (BC) has been widely applied in various fields...