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 …

Highlights•Acetic acid bacteria (AAB) are commonly found in naturally fermented
foods.•MALDI-TOF MS facilitates the dereplication and identification of AAB.•The functional …

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

Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

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 sparkling sugared tea commonly prepared using a sugared tea infusion and
fermented at ambient temperature for several days using a cellulose pellicle also called tea …

Fermentasi kombucha bunga telang (Clitoria ternatea L) memiliki khasiat sebagai
antibakteri, antioksidan, dan antikanker sehingga berpotensi untuk dibuat sediaan sabun …

Fermented beverages hold a long tradition and contribution to the nutrition of many societies
and cultures worldwide. Traditional fermentation has been empirically developed in ancient …

Kombucha is a very distinct naturally fermented sweetened tea that has been produced for
thousands of years. Fermentation relies on metabolic activities of the complex …

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 …