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 …

Kombucha is a traditional healthy beverage usually made by the fermentation of sweetened
tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is …

Kombucha is a traditional fermented beverage in China. In this study, six samples of
kombucha from different regions of China were fermented, and the pH, total acidity, organic …

This study investigates the potential of using bacteriophages to control foodborne pathogen
biofilms on stainless steel surfaces in the food industry. Biofilm-forming bacteria can attach …

The incidence of the most common foodborne outbreaks reported by the European Food
Safety Authority and the European Centre for Disease Prevention and Control during the …

The concentration of potentially toxic elements (PTEs) in vegetable oils using inductively
coupled plasma-optical emission spectrometry (ICP-OES) was measured. Probabilistic non …

The concentrations of toxic elements were analyzed by using Flame Atomic Absorption
Spectrophotometer (FAAS). Moreover, the human health risk was estimated by Total Target …

Exposure to heavy metals can endanger the health of exposed people in the long term. The
consumption of fruit juice is increasing; it is important to estimate the health risk of …

Kombucha is a fermented beverage that is prepared traditionally by fermenting Symbiotic
Culture of Bacteria and Yeast (SCOBY) with sugar and black/green tea, which is known as …

There is an increasing demand for the use of Pediococcus pentosaceus in the dairy industry
due to its remarkable abilities as a probiotic or starter culture bacterium. This study …