Evaluation of Cosmetic and Dermatological Properties of Kombucha-Fermented Berry Leaf Extracts Considered to Be By-Products
Molecules. 2022 Apr 6;27(7):2345. doi: 10.3390/molecules27072345. ABSTRACT Leaves of Rubus fruticosus L., Vaccinum myrtillus L., Ribes nigrum L. and Fragaria vesca L. are considered agro-waste...
Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor
Front Microbiol. 2022 Mar 21;13:836617. doi: 10.3389/fmicb.2022.836617. eCollection 2022. ABSTRACT Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds...
The Space-Exposed Kombucha Microbial Community Member Komagataeibacter oboediens Showed Only Minor Changes in Its Genome After Reactivation on Earth
Front Microbiol. 2022 Mar 11;13:782175. doi: 10.3389/fmicb.2022.782175. eCollection 2022. ABSTRACT Komagataeibacter is the dominant taxon and cellulose-producing bacteria in the Kombucha Microbial Community (KMC). This...
Microbial Interactions in Kombucha through the Lens of Metabolomics
Metabolites. 2022 Mar 9;12(3):235. doi: 10.3390/metabo12030235. ABSTRACT Kombucha is a fermented beverage obtained through the activity of a complex microbial community of yeasts and bacteria....
Hybrid of sodium polytungstate polyoxometalate supported by the green substrate for photocatalytic degradation of auramine-O dye
Environ Sci Pollut Res Int. 2022 Mar 24. doi: 10.1007/s11356-022-19767-x. Online ahead of print. ABSTRACT Nowadays, textile industries have severely polluted the ecosystem and water...
Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions
Food Chem. 2022 Mar 15;385:132719. doi: 10.1016/j.foodchem.2022.132719. Online ahead of print. ABSTRACT Plant bioactive compounds have been studied mainly for their beneficial antioxidant properties. Kombucha...
Brettanomyces bruxellensis: Overview of the genetic and phenotypic diversity of an anthropized yeast
Mol Ecol. 2022 Mar 23. doi: 10.1111/mec.16439. Online ahead of print. ABSTRACT Human-associated microorganisms are ideal models to study the impact of environmental changes on...
Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces
Biofilm. 2022 Feb 26;4:100071. doi: 10.1016/j.bioflm.2022.100071. eCollection 2022 Dec. ABSTRACT Bacteria forming biofilms at oil-water interfaces have diverse metabolism, they use hydrocarbons as a carbon...
Microbial and Chemical Profiles of Commercial Kombucha Products
Nutrients. 2022 Feb 5;14(3):670. doi: 10.3390/nu14030670. ABSTRACT Kombucha is an increasingly popular functional beverage that has gained attention for its unique combination of phytochemicals, metabolites,...
Kombucha Reduces Hyperglycemia in Type 2 Diabetes of Mice by Regulating Gut Microbiota and Its Metabolites
Foods. 2022 Mar 5;11(5):754. doi: 10.3390/foods11050754. ABSTRACT Kombucha, which is rich in tea polyphenols and organic acid, is a kind of acidic tea soup beverage...
Evidence and Updates on non-dairy synbiotic beverage development
Recent Pat Biotechnol. 2022 Mar 3. doi: 10.2174/1872208316666220303095807. Online ahead of print. ABSTRACT BACKGROUND: With the increase in cases of intolerance and allergies to milk...
Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity
Food Chem. 2022 Feb 21;384:132515. doi: 10.1016/j.foodchem.2022.132515. Online ahead of print. ABSTRACT This study shows the changes in physicochemical and microbiological composition, and in the...
Non-Targeted Metabolomic Analysis of the Kombucha Production Process
Metabolites. 2022 Feb 8;12(2):160. doi: 10.3390/metabo12020160. ABSTRACT Kombucha is a traditional fermented beverage obtained from the transformation of sugared black tea by a community of...
Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context
Foods. 2022 Feb 21;11(4):614. doi: 10.3390/foods11040614. ABSTRACT Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and...
Tea Polyphenols Prevent and Intervene in COVID-19 through Intestinal Microbiota
Foods. 2022 Feb 10;11(4):506. doi: 10.3390/foods11040506. ABSTRACT Although all countries have taken corresponding measures, the coronavirus disease 2019 (COVID-19) is still ravaging the world. To...