For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and
nutritional benefits that microbes provide in fermented foods and beverages. Recent …

Bacterial exopolysaccharides (EPS) are essential natural biopolymers used in different
areas including biomedicine, food, cosmetic, petroleum, and pharmaceuticals and also in …

Non‐gene‐editing microbiome engineering (NgeME) is the rational design and control of
natural microbial consortia to perform desired functions. Traditional NgeME approaches use …

Fungal fermentation of food and agricultural by-products holds promise for improving food
sustainability and security. However, the molecular basis of fungal waste-to-food upcycling …

Kombucha is a highly nutritious beverage produced predominantly from varieties of black,
oolong, and green tea using a symbiotic culture of bacteria and yeast (SCOBY). With …

Introduction: Kombucha is a popular fermented tea that has attracted considerable attention
due, in part, to its suggested health benefits. Previous results from animal models led us to …

Kombucha is a fermented tea with a long history of production and consumption. It has been
gaining popularity thanks to its refreshing taste and assumed beneficial properties. The …

Kombucha is a functional beverage obtained through fermentation of sweetened Camellia
sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial …

Two seaweed species were examined (Alaria esculenta and Saccharina latissima) as a
fermentation feedstock for the development of a beverage. Three microbial groups were …

Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive
compounds are discarded annually. Using this by-product to produce potentially healthy and …