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 …

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

Kombucha is a fermented tea. Here we investigate the fermentation kinetics, metabolite
production, microbiome and potential health promoting properties of three different …

Kombucha is a valuable traditional natural tea that contains beneficial compounds like
organic acids, minerals, different vitamins, proteins, polyphenols, and several anions …

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, one of the ordinary fermented beverages consumed worldwide, is produced by
fermenting tea and sugar with a symbiotic culture of bacteria and yeasts or so-called …

Kombucha is a carbonated, slightly acidic beverage traditionally produced by the
fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The …

Kombucha is a traditional beverage of Manchurian origin, typically made by fermenting
sugared black or green tea with the symbiotic consortium of bacteria and yeast (SCOBY) …

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 …

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 …