Kombucha has been gaining prominence around the world and becoming popular due to its
good health benefits. This beverage is historically obtained by the tea fermentation of …

Fermentation is one of the oldest preservation techniques used by mankind with known
actions of fermentation dating back to several millennia before the common era. From this …

Abstract UPLC-QTOF-MS E phenolic profile of kombuchas produced from the fermentation
of green tea or black tea at 25° C for 10 days was investigated along with the determination …

Kombucha is a beverage resulting from the fermentation of sweetened tea (Camellia
sinensis) and added to a culture containing a symbiotic consortium of bacteria and yeasts …

Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid
bacteria. Being originally homemade, it has become an industrially produced soft drink …

Reducing the alcoholic strength in beverages as a strategy to reduce harmful alcohol use
has been proposed by multilateral institutions such as the World Health Organization and …

Kombuchas are a trend in the fermented beverage field and the effect of fermentation time
on their characteristics is necessary to better understand the process, mainly concerning …

Medicinal mushrooms, Coriolus versicolor and Lentinus edodes are extremely attractive as
nutraceuticals. Here we used fruiting bodies to prepare novel kombucha beverage …

Microbiological, chemical, and sensory analyses were coupled to understand the origins of
kombucha organoleptic compounds and their implication in the flavor of the kombucha …

Since the sensorial profile is the cornerstone for the development of kombucha as a
beverage with mass market appeal, advanced analytical tools are needed to gain a better …