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 …

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 …

Modernization and industrialization has undoubtedly revolutionized the food and agro-
industrial sector leading to the drastic increase in their productivity and marketing thereby …

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 …

Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and
fermented at ambient temperature for several days using a cellulose pellicle also called tea …

Bacterial cellulose (BC) is a biopolymer that commonly used for wound dressings regarding
to its high in-vitro and in-vivo biocompatibility. Moreover, the three-dimensional fibers in BC …

Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha
culture, a symbiotic culture of bacteria and yeasts. The resulting beverage is usually non …

The discovery of N6-methyldeoxyadenine (6mA) across eukaryotes led to a search for
additional epigenetic mechanisms. However, some studies have highlighted confounding …

Fermented foods (FFs) are part of the cultural heritage of several populations, and their
production dates back 8000 years. Over the last~ 150 years, the microbial consortia of many …