Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease
E Dimidi, SR Cox, M Rossi, K Whelan - Nutrients, 2019 - mdpi.com
Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …
growth, and the conversion of food components through enzymatic action. In recent years …
Kombucha tea—A double power of bioactive compounds from tea and symbiotic culture of bacteria and yeasts (SCOBY)
H Antolak, D Piechota, A Kucharska - Antioxidants, 2021 - mdpi.com
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 …
from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms …
Current challenges, applications and future perspectives of SCOBY cellulose of Kombucha fermentation
SCOBY, a biofilm of cellulose containing the symbiotic culture of bacteria and yeast, is a by-
product of Kombucha tea fermentation. Several studies on the kombucha SCOBY are being …
product of Kombucha tea fermentation. Several studies on the kombucha SCOBY are being …
Understanding kombucha tea fermentation: a review
Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a
microbial consortium composed of several bacteria and yeasts. This mixed consortium forms …
microbial consortium composed of several bacteria and yeasts. This mixed consortium forms …
Fermented foods as a dietary source of live organisms
The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …
functionality, sensory, and nutritional properties. The latter includes the presence of …
Starter culture development and innovation for novel fermented foods
Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …
for more secure food systems with an increased proportion of minimally processed plant …
[HTML][HTML] Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities
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 …
of green tea or black tea at 25° C for 10 days was investigated along with the determination …
[HTML][HTML] Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile
P Bishop, ER Pitts, D Budner… - Food Chemistry …, 2022 - Elsevier
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 …
actions of fermentation dating back to several millennia before the common era. From this …
Kombucha
RMD Coelho, AL de Almeida, RQG do Amaral… - International Journal of …, 2020 - Elsevier
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 …
sinensis) and added to a culture containing a symbiotic consortium of bacteria and yeasts …
Fermented foods: An update on evidence-based health benefits and future perspectives
I Diez-Ozaeta, OJ Astiazaran - Food Research International, 2022 - Elsevier
In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …