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 …

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

Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly
disappearing from households and communities due to the advancement of manufacturing …

Background The growing consumption of kombucha beverages in the last decade has
motivated an increase in the number of scientific studies investigating their biological …

Several raw materials have been used as partial supplements or entire replacements for the
main ingredients of kombucha to improve the biological properties of the resulting …

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 fermented tea beverage containing bioactive compounds from tea and vital
compounds such as acetic acid, D-saccharic acid-1, 4-lactone, and glucuronic and gluconic …

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 …

The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral
agents that can reduce the risk of infections and promote fast recovery. Fermented foods and …

Background Kombucha biofilm, a microbial cellulose pellicle formed during kombucha
fermentation, has gained increasing attention in the food industry because of its unique …