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 …

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 …

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 …

Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

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 …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

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 …

Bacterial cellulose (BC) has been produced for a number of applications, mainly focused on
the biomedical area. Although there is a variety of interesting applications of BC for food and …

Purpose Kombucha tea, a fermented beverage, has recently become popular in the United
States as part of the functional food movement. This popularity is likely driven by its touted …

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 …