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 …

Fermented beverages (FBs) are facing challenges in functional performance and flavor
complexity, necessitating the development of new multi-functional options. Traditional …

Kombucha tea is a traditional drink with a unique flavor, which was obtained by fermenting
sugared green tea or black tea with “tea fungus”(Kombucha). This study aimed to produce …

Kombucha is a prominent fermentation beverage for its antioxidant, antimicrobial, and
therapeutic properties. In this study, we utilized soursop leaves infusion with different …

Antibacterial resistance is a growing global vital medical problem when the innovation and
development of new antibiotics are dwindling. Different nanomaterials were synthesized and …

Background The growing health consciousness among consumers has motivated an
increase in research on functional foods with biologically active components. Among the …

Kombucha is a fermented, acidic beverage that dates back thousands of years as a remedy
for various health problems in East Asia. Due to its health benefits, kombucha has gained …

Kombucha was fermented by the pure cultured tea fungus, and the changes of functional
compounds and their transformation were explored. After fermentation, the contents of total …

The aim of the present study was to evaluate the bioactive properties of plant tea and
Kombucha samples produced using Anatolian hawthorn (KH), nettle leaves (KN) and black …

Kombucha is a popular sparkling sugared tea, fermented by a symbiotic culture of acetic
acid bacteria (AAB) and yeast. The demand for kombucha continues to increase worldwide …