Kombucha is a low alcoholic beverage with high content of bioactive compounds derived
from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms …

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 …

Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly
disappearing from households and communities due to the advancement of manufacturing …

Kombucha is a beverage obtained by fermenting sweetened green or black tea with a
symbiotic culture of bacteria and yeasts (SCOBY), which claims nutritional characteristics. As …

Industrial use of ginger after peeling results in large amounts of agro-waste. To provide a
basic reference for the sustainable processing of ginger products as a spice, we investigated …

Plant-based milk alternatives (PBMA) has gained popularity in recent times due to their
perceived superior nutritional values and its alignment with environmental and ethical …

Kombucha is a traditional healthy beverage usually made by the fermentation of sweetened
tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is …

Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal
cultures' microbiota (milk kefir grains, water kefir grains and kombucha) are considered …

The survival of foodborne pathogens under stressful food processing conditions and in
host's gastrointestinal tract has been widely reported to cause the outbreak of human …

Fermented foods have been used over the centuries in various parts of the world. These
foods are rich in nutrients and are produced naturally using various biological tools like …