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Journal Abstract Search

298 related items for PubMed ID: 31957879

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  • 2. Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis.
    Kaashyap M, Cohen M, Mantri N.
    Nutrients; 2021 Dec 13; 13(12):. PubMed ID: 34960001
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  • 5. Metabolome-microbiome signatures in the fermented beverage, Kombucha.
    Villarreal-Soto SA, Bouajila J, Pace M, Leech J, Cotter PD, Souchard JP, Taillandier P, Beaufort S.
    Int J Food Microbiol; 2020 Nov 16; 333():108778. PubMed ID: 32731153
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  • 6. Microbial and Chemical Profiles of Commercial Kombucha Products.
    Yang J, Lagishetty V, Kurnia P, Henning SM, Ahdoot AI, Jacobs JP.
    Nutrients; 2022 Feb 05; 14(3):. PubMed ID: 35277029
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  • 8. Understanding Kombucha Tea Fermentation: A Review.
    Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard JP, Taillandier P.
    J Food Sci; 2018 Mar 05; 83(3):580-588. PubMed ID: 29508944
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  • 11. Effect of freeze-dried kombucha culture on microbial composition and assessment of metabolic dynamics during fermentation.
    Fabricio MF, Mann MB, Kothe CI, Frazzon J, Tischer B, Flôres SH, Ayub MAZ.
    Food Microbiol; 2022 Feb 05; 101():103889. PubMed ID: 34579857
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  • 12. Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste.
    Pradhan S, Prabhakar MR, Karthika Parvathy KR, Dey B, Jayaraman S, Behera B, Paramasivan B.
    J Food Sci Technol; 2023 Mar 05; 60(3):1088-1096. PubMed ID: 36908366
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  • 13. 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 01; 93(5):. PubMed ID: 28430940
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  • 14. Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang.
    Jo E, Lee H, Song Y, Cha J.
    J Microbiol Biotechnol; 2024 Apr 28; 34(4):863-870. PubMed ID: 38247211
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  • 16. Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis.
    Yao L, Zhang J, Lu J, Chen D, Song S, Wang H, Sun M, Feng T.
    Food Res Int; 2023 Jul 28; 169():112909. PubMed ID: 37254344
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  • 18. 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 08; 12(12):. PubMed ID: 37372525
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