[HTML][HTML] Innovative Analogs of Unpasteurized Kombucha Beverages: Comparative Analysis of Mint/Nettle Kombuchas, Considering Their Health-Promoting Effect …
P Pawluś, J Kolniak-Ostek - International Journal of Molecular Sciences, 2024 - mdpi.com
Increasing demand for functional beverages is attracting consumers' attention and driving
research to expand our knowledge of fermentation using symbiotic culture of bacteria and …
research to expand our knowledge of fermentation using symbiotic culture of bacteria and …
Innovative applications based on agro-industrial residues of pitahaya for improving antioxidant and biological performance in Kombuchas
MV Miglioranza, KZ Lodi, L Minello, I Aver, FE Magrini… - Food Bioscience, 2024 - Elsevier
Kombucha is a fermented beverage produced by the Symbiotic Consortium of Bacteria and
Yeasts (SCOBY). There are no studies involving agro-industrial by-products from pitahaya in …
Yeasts (SCOBY). There are no studies involving agro-industrial by-products from pitahaya in …
Customized 16S-23S rDNA ITS Amplicon Metagenomics for Acetic Acid Bacteria Species Identification in Vinegars and Kombuchas
A Ribič, J Trček - Microorganisms, 2024 - mdpi.com
Acetic acid bacteria (AAB) are involved in food and beverage production bioprocesses, like
those in vinegar and kombucha. They oxidize sugars and alcohols into various metabolites …
those in vinegar and kombucha. They oxidize sugars and alcohols into various metabolites …
Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks
R Huang - ACS Food Science & Technology, 2024 - ACS Publications
Kombucha is a naturally fermented beverage with a rich history of development and
popularity among consumers. The microbial ecology and complex microbial communities …
popularity among consumers. The microbial ecology and complex microbial communities …