The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04217-3
Abstract: The aim of the present study was to determine the chemical composition (organic acids—acetic, tartaric, citric; sugars—sucrose, glucose, fructose; total acidity, alcohol content, pH—with FTIR instrument; content of selected mineral compounds—AAS instrument), antioxidant activity, antimicrobial… read more here.
Keywords: sensory; kombucha tea; beverage; tea beverage ... See more keywords
Impact of fermentation conditions on the production of bioactive compounds with anticancer, anti-inflammatory and antioxidant properties in kombucha tea extracts
Sign Up to like & getrecommendations! Published in 2019 at "Process Biochemistry"
DOI: 10.1016/j.procbio.2019.05.004
Abstract: Abstract The production of natural bioactive compounds through the fermentation of plants has increased in recent years. The biological activities of the extracts obtained from the fermentation of black tea with the kombucha consortium were… read more here.
Keywords: anti inflammatory; production bioactive; kombucha tea; fermentation ... See more keywords
Microbial Diversity and Interaction Specificity in Kombucha Tea Fermentations
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DOI: 10.1128/msystems.00157-22
Abstract: Through an integration of metagenomic and experimental approaches, our work reveals the diversity and nature of interactions among key taxa in kombucha microbiomes through the construction of synthetic microbial pairs. Manipulation of these microbes in… read more here.
Keywords: diversity; production; kombucha tea; yeast ... See more keywords