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305 related items for PubMed ID: 33610849

  • 1. Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium.
    Aung T, Eun JB.
    Food Chem; 2021 Jul 15; 350():129274. PubMed ID: 33610849
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  • 4. 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 15; 73():11-16. PubMed ID: 29526195
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  • 6. Metabolite profiling and pathway prediction of laver (Porphyra dentata) kombucha during fermentation at different temperatures.
    Aung T, Lee WH, Eun JB.
    Food Chem; 2022 Dec 15; 397():133636. PubMed ID: 35901612
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  • 7. Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica).
    Sittisart P, Mahidsanan T, Yuvanatemiya V, Srinamngoen P.
    PeerJ; 2024 Dec 15; 12():e18116. PubMed ID: 39346034
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  • 8. 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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  • 9. The chemistry and sensory characteristics of new herbal tea-based kombuchas.
    Zhang J, Van Mullem J, Dias DR, Schwan RF.
    J Food Sci; 2021 Mar 16; 86(3):740-748. PubMed ID: 33580510
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  • 10. Research on the effect of culture time on the kombucha tea beverage's antiradical capacity and sensory value.
    Gramza-Michałowska A, Kulczyński B, Xindi Y, Gumienna M.
    Acta Sci Pol Technol Aliment; 2016 Mar 16; 15(4):447-457. PubMed ID: 28071022
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  • 11. Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages.
    Tanticharakunsiri W, Mangmool S, Wongsariya K, Ochaikul D.
    J Food Biochem; 2021 Jan 16; 45(1):e13574. PubMed ID: 33249612
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  • 12. Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm
(Melissa officinalis L.) Tea with Symbiotic Consortium 
of Bacteria and Yeasts.
    Velićanski AS, Cvetković DD, Markov SL, Šaponjac VT, Vulić JJ.
    Food Technol Biotechnol; 2014 Dec 16; 52(4):420-429. PubMed ID: 27904315
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  • 13. [Technological features of fermented beverages production using kombucha].
    Vorobyeva VM, Vorobyeva IS, Sarkisyan VA, Frolova YV, Kochetkova AA.
    Vopr Pitan; 2022 Dec 16; 91(4):115-120. PubMed ID: 36136953
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  • 14. Understanding Kombucha Tea Fermentation: A Review.
    Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard JP, Taillandier P.
    J Food Sci; 2018 Mar 16; 83(3):580-588. PubMed ID: 29508944
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  • 15. Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages.
    Cheng J, Zhou DD, Xiong RG, Wu SX, Huang SY, Saimaiti A, Xu XY, Tang GY, Li HB, Li S.
    Molecules; 2024 Aug 11; 29(16):. PubMed ID: 39202889
    [Abstract] [Full Text] [Related]

  • 16. 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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  • 17. Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion.
    de Oliveira Duarte FA, Ramos KK, Gini C, Morasi RM, Silva NCC, Efraim P.
    Food Res Int; 2024 Aug 13; 190():114568. PubMed ID: 38945598
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  • 18. Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production.
    Diez-Ozaeta I, Astiazaran OJ.
    Int J Food Microbiol; 2022 Sep 16; 377():109783. PubMed ID: 35728418
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  • 19. 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 15; 13(1):7859. PubMed ID: 37188725
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  • 20. Kombucha tea fermentation: Microbial and biochemical dynamics.
    Chakravorty S, Bhattacharya S, Chatzinotas A, Chakraborty W, Bhattacharya D, Gachhui R.
    Int J Food Microbiol; 2016 Mar 02; 220():63-72. PubMed ID: 26796581
    [Abstract] [Full Text] [Related]

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