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, originated in China 2000 years ago, is a sour and sweet-tasted drink, prepared
traditionally through fermentation of black tea. During the fermentation of kombucha …

Polyphenols are plant secondary metabolites containing antioxidant properties, which help
to protect chronic diseases from free radical damage. Dietary polyphenols are the subject of …

In the present review the latest research studies on Kombucha tea are summarized. Special
attention has been paid on microbial population, chemical parameters, biocellulose …

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 …

Plant bioactive compounds have been studied mainly for their beneficial antioxidant
properties. Kombucha is a fermented beverage traditionally obtained from fermentation of …

Background The growing consumption of kombucha beverages in the last decade has
motivated an increase in the number of scientific studies investigating their biological …

Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid
bacteria. Being originally homemade, it has become an industrially produced soft drink …

Sugared snake fruit juices were fermented for 14 days with the Kombucha consortium
containing yeasts and acetic acid bacteria. Five Indonesian cultivars (Salak Doyong, Salak …

Kombucha is the fastest growing functional beverage market due to consumers' interest in
healthier foods. Traditionally produced with tea from Camellia sinensis, sugar, and SCOBY …