In Vitro and In Vivo Evaluation for Antioxidant and Anti-Diabetic Properties of Cyperus rotundus L. Kombucha
Foods. 2023 Nov 8;12(22):4059. doi: 10.3390/foods12224059. ABSTRACT Cyperus rotundus L. exhibits promising potential for the development of functional foods due to its documented pharmacological and...
Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha
Food Res Int. 2023 Dec;174(Pt 1):113569. doi: 10.1016/j.foodres.2023.113569. Epub 2023 Oct 10. ABSTRACT Kombuchas are a trend in the fermented beverage field and the effect...
Unraveling symbiotic microbial communities, metabolomics and volatilomics profiles of kombucha from diverse regions in China
Food Res Int. 2023 Dec;174(Pt 2):113652. doi: 10.1016/j.foodres.2023.113652. Epub 2023 Nov 2. ABSTRACT Kombucha is a natural fermented beverage (mixed system). This study aimed to...
Hands On Biofilm! A multidisciplinary public engagement event using kombucha tea pellicle as an accessible example of biofilm
Biofilm. 2023 Dec 6;6:100169. doi: 10.1016/j.bioflm.2023.100169. eCollection 2023 Dec 15. ABSTRACT Public engagement with science has become increasingly important for the scientific community. There are...
Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity
Appl Microbiol Biotechnol. 2024 Dec;108(1):1-12. doi: 10.1007/s00253-023-12915-4. Epub 2023 Dec 29. ABSTRACT Gastric and colorectal cancer are among the most frequently diagnosed malignancies of the...
Evaluation of the Efficacy of Kombucha-Based Drink Enriched with Inulin and Vitamins for the Management of Constipation-Predominant Irritable Bowel Syndrome in Females: A Randomized Pilot Study
Curr Dev Nutr. 2023 Nov 24;7(12):102037. doi: 10.1016/j.cdnut.2023.102037. eCollection 2023 Dec. ABSTRACT BACKGROUND: Constipation-predominant irritable bowel syndrome (IBS-C) mainly affects females, and dietary interventions for...
Enhanced mechanical strength of vortex fluidic mediated biomass-based biodegradable films composed from agar, alginate and kombucha cellulose hydrolysates
Int J Biol Macromol. 2023 Sep 26;253(Pt 7):127076. doi: 10.1016/j.ijbiomac.2023.127076. Online ahead of print. ABSTRACT Biodegradable, biomass derived kombucha cellulose films with increased mechanical strength...
Biosynthesis of Bacterial Nanocellulose from Low-Cost Cellulosic Feedstocks: Effect of Microbial Producer
Int J Mol Sci. 2023 Sep 21;24(18):14401. doi: 10.3390/ijms241814401. ABSTRACT Biodegradable bacterial nanocellulose (BNC) is a highly in-demand but expensive polymer, and the reduction of...
Application of Kombucha Fermentation Broth for Antibacterial, Antioxidant, and Anti-Inflammatory Processes
Int J Mol Sci. 2023 Sep 12;24(18):13984. doi: 10.3390/ijms241813984. ABSTRACT Treatment for sepsis and its complications in the clinic is primarily in the forms of...
Kombucha Fermentation of Olympus Mountain Tea (Sideritis scardica) Sweetened with Thyme Honey: Physicochemical Analysis and Evaluation of Functional Properties
Foods. 2023 Sep 20;12(18):3496. doi: 10.3390/foods12183496. ABSTRACT This study implemented kombucha fermentation of Olympus Mountain tea (Sideritis scardica) sweetened with honey (OMTWH) in order to...
Application of Iron Nanoparticles Synthesized from a Bioflocculant Produced by Yeast Strain Pichia kudriavzevii Obtained from Kombucha Tea SCOBY in the Treatment of Wastewater
Int J Mol Sci. 2023 Sep 29;24(19):14731. doi: 10.3390/ijms241914731. ABSTRACT Studying the production of Iron (Fe) nanoparticles using natural substances is an intriguing area of...
Research progress on alternative kombucha substrate transformation and the resulting active components
Front Microbiol. 2023 Sep 14;14:1254014. doi: 10.3389/fmicb.2023.1254014. eCollection 2023. ABSTRACT Kombucha is a customary tea-based beverage that is produced through the process of fermenting a...
Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden
Foods. 2023 Oct 19;12(20):3827. doi: 10.3390/foods12203827. ABSTRACT Fermentation has long been utilized to preserve and enhance the flavor and nutritional value of foods. Recently, fermented...
Antioxidant Properties of Kombucha Made with Tartary Buckwheat Tea and Burdock Tea
Prev Nutr Food Sci. 2023 Sep 30;28(3):347-352. doi: 10.3746/pnf.2023.28.3.347. ABSTRACT Kombucha is a beverage fermented by SCOBY, which is a symbiotic culture of bacteria and...
Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice
Foods. 2023 Sep 24;12(19):3545. doi: 10.3390/foods12193545. ABSTRACT The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing...