259 related articles for article (PubMed ID: 36130465)
1. Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage.
Grassi A; Cristani C; Palla M; Di Giorgi R; Giovannetti M; Agnolucci M
Int J Food Microbiol; 2022 Dec; 382():109934. PubMed ID: 36130465
[TBL] [Abstract][Full Text] [Related]
2. Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods.
Coton M; Pawtowski A; Taminiau B; Burgaud G; Deniel F; Coulloumme-Labarthe L; Fall A; Daube G; Coton E
FEMS Microbiol Ecol; 2017 May; 93(5):. PubMed ID: 28430940
[TBL] [Abstract][Full Text] [Related]
3. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.
Belloso-Morales G; Hernández-Sánchez H
Rev Latinoam Microbiol; 2003; 45(1-2):5-11. PubMed ID: 17061515
[TBL] [Abstract][Full Text] [Related]
4. Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand.
Wang B; Rutherfurd-Markwick K; Zhang XX; Mutukumira AN
Curr Res Food Sci; 2022; 5():835-844. PubMed ID: 35600538
[TBL] [Abstract][Full Text] [Related]
5. Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture.
Wang B; Rutherfurd-Markwick K; Naren N; Zhang XX; Mutukumira AN
Foods; 2023 Jun; 12(12):. PubMed ID: 37372525
[TBL] [Abstract][Full Text] [Related]
6. Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity.
Gaggìa F; Baffoni L; Galiano M; Nielsen DS; Jakobsen RR; Castro-Mejía JL; Bosi S; Truzzi F; Musumeci F; Dinelli G; Di Gioia D
Nutrients; 2018 Dec; 11(1):. PubMed ID: 30577416
[TBL] [Abstract][Full Text] [Related]
7. [Technological features of fermented beverages production using kombucha].
Vorobyeva VM; Vorobyeva IS; Sarkisyan VA; Frolova YV; Kochetkova AA
Vopr Pitan; 2022; 91(4):115-120. PubMed ID: 36136953
[TBL] [Abstract][Full Text] [Related]
8. Yeast ecology of Kombucha fermentation.
Teoh AL; Heard G; Cox J
Int J Food Microbiol; 2004 Sep; 95(2):119-26. PubMed ID: 15282124
[TBL] [Abstract][Full Text] [Related]
9. Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage.
Tran T; Grandvalet C; Verdier F; Martin A; Alexandre H; Tourdot-Maréchal R
Foods; 2020 Jul; 9(7):. PubMed ID: 32708248
[TBL] [Abstract][Full Text] [Related]
10. Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation.
De Filippis F; Troise AD; Vitaglione P; Ercolini D
Food Microbiol; 2018 Aug; 73():11-16. PubMed ID: 29526195
[TBL] [Abstract][Full Text] [Related]
11. Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA.
O'Sullivan EN; O'Sullivan DJ
Foods; 2024 May; 13(11):. PubMed ID: 38890935
[TBL] [Abstract][Full Text] [Related]
12. Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.
Jayabalan R; Marimuthu S; Thangaraj P; Sathishkumar M; Binupriya AR; Swaminathan K; Yun SE
J Agric Food Chem; 2008 Oct; 56(19):9064-71. PubMed ID: 18781766
[TBL] [Abstract][Full Text] [Related]
13. Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.
Ferremi Leali N; Binati RL; Martelli F; Gatto V; Luzzini G; Salini A; Slaghenaufi D; Fusco S; Ugliano M; Torriani S; Salvetti E
Foods; 2022 Sep; 11(19):. PubMed ID: 36230121
[TBL] [Abstract][Full Text] [Related]
14. Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics.
Arıkan M; Mitchell AL; Finn RD; Gürel F
J Food Sci; 2020 Feb; 85(2):455-464. PubMed ID: 31957879
[TBL] [Abstract][Full Text] [Related]
15. The yeast spectrum of the 'tea fungus Kombucha'.
Mayser P; Fromme S; Leitzmann C; Gründer K
Mycoses; 1995; 38(7-8):289-95. PubMed ID: 8559192
[TBL] [Abstract][Full Text] [Related]
16. Kombucha analogues around the world: A review.
Barakat N; Beaufort S; Rizk Z; Bouajila J; Taillandier P; El Rayess Y
Crit Rev Food Sci Nutr; 2023; 63(29):10105-10129. PubMed ID: 35486588
[TBL] [Abstract][Full Text] [Related]
17. An overview of antimicrobial properties of kombucha.
Nyiew KY; Kwong PJ; Yow YY
Compr Rev Food Sci Food Saf; 2022 Mar; 21(2):1024-1053. PubMed ID: 35075759
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community.
Kilmanoglu H; Yigit Cinar A; Durak MZ
Food Chem X; 2024 Jun; 22():101469. PubMed ID: 38808165
[TBL] [Abstract][Full Text] [Related]
19. Microbial Diversity and Interaction Specificity in Kombucha Tea Fermentations.
Landis EA; Fogarty E; Edwards JC; Popa O; Eren AM; Wolfe BE
mSystems; 2022 Jun; 7(3):e0015722. PubMed ID: 35670539
[TBL] [Abstract][Full Text] [Related]
20. Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores.
Phung LT; Kitwetcharoen H; Chamnipa N; Boonchot N; Thanonkeo S; Tippayawat P; Klanrit P; Yamada M; Thanonkeo P
Sci Rep; 2023 May; 13(1):7859. PubMed ID: 37188725
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
