Kombucha is a customary tea-based beverage that is produced through the process of
fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast …

Kombucha is a beverage usually prepared with black or green tea containing sucrose, and a
synbiotic culture of bacteria and yeasts (SCOBY). This paper aims at offering an overview on …

The consumption of kombucha drinks has remarkably grown during the last decade and,
besides traditional ingredients such as tea leaves, alternative raw materials with interesting …

This study aimed to investigate the influence of galvanized steel coupons on black tea
kombucha fermentation. As a secondary objective, the corrosion activity of the fermented …

Kombucha is traditionally a non-alcoholic beverage whose production is dependent on
culture and the various ingredients used as substrates for fermentation. The goal of our …

In recent years, a wide variety of kombucha products have been developed from tea leaves
blended with various raw materials. This study explores the potential of using pineapple …

The use of alternative ingredients as supplements to or blends with kombucha tea to
improve organoleptic properties and health effects has recently increased. Indian …

Wild edible plants (WEPs) can be utilised as a substrate to develop novel types of fermented
beverages. The aim of this study was to investigate the potential of incorporating Quercus …

Background/Objectives: Plant-derived compounds are increasingly valued in drug discovery
for their therapeutic potential. This study aims to examine the antimicrobial, antioxidant, and …

The consumption of kombucha drinks has remarkably grown during the last decade and,
besides traditional ingredients such as tea leaves, alternative raw materials with interesting …