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Journal Abstract Search

246 related items for PubMed ID: 34818748

  • 1. Bacterial cellulose films production by Kombucha symbiotic community cultured on different herbal infusions.
    Ramírez Tapias YA, Di Monte MV, Peltzer MA, Salvay AG.
    Food Chem; 2022 Mar 15; 372():131346. PubMed ID: 34818748
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Native bacterial cellulose films based on kombucha pellicle as a potential active food packaging.
    Doğan N.
    J Food Sci Technol; 2023 Nov 16; 60(11):2893-2904. PubMed ID: 37711573
    [Abstract] [Full Text] [Related]

  • 5.
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    [No Abstract] [Full Text] [Related]

  • 6. An overview of probiotic health booster-kombucha tea.
    Selvaraj S, Gurumurthy K.
    Chin Herb Med; 2023 Jan 16; 15(1):27-32. PubMed ID: 36875441
    [Abstract] [Full Text] [Related]

  • 7. Biosynthesis of bacterial cellulose nanofibrils in black tea media by a symbiotic culture of bacteria and yeast isolated from commercial kombucha beverage.
    Hamed DA, Maghrawy HH, Abdel Kareem H.
    World J Microbiol Biotechnol; 2022 Dec 20; 39(2):48. PubMed ID: 36538179
    [Abstract] [Full Text] [Related]

  • 8. 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 20; 52(4):420-429. PubMed ID: 27904315
    [Abstract] [Full Text] [Related]

  • 9. Understanding Kombucha Tea Fermentation: A Review.
    Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard JP, Taillandier P.
    J Food Sci; 2018 Mar 20; 83(3):580-588. PubMed ID: 29508944
    [Abstract] [Full Text] [Related]

  • 10. 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 20; 86(3):740-748. PubMed ID: 33580510
    [Abstract] [Full Text] [Related]

  • 11. Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium.
    Uțoiu E, Matei F, Toma A, Diguță CF, Ștefan LM, Mănoiu S, Vrăjmașu VV, Moraru I, Oancea A, Israel-Roming F, Cornea CP, Constantinescu-Aruxandei D, Moraru A, Oancea F.
    Nutrients; 2018 Sep 23; 10(10):. PubMed ID: 30249054
    [Abstract] [Full Text] [Related]

  • 12. Efficiency of freeze- and spray-dried microbial preparation as active dried starter culture in kombucha fermentation.
    Phan Van T, Nguyen QD, Nguyen NN, Do AD.
    J Sci Food Agric; 2024 Nov 23; 104(14):8707-8719. PubMed ID: 38924118
    [Abstract] [Full Text] [Related]

  • 13. 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 20; 11(1):. PubMed ID: 30577416
    [Abstract] [Full Text] [Related]

  • 14. Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea.
    Jakubczyk K, Kupnicka P, Melkis K, Mielczarek O, Walczyńska J, Chlubek D, Janda-Milczarek K.
    Nutrients; 2022 Nov 15; 14(22):. PubMed ID: 36432515
    [Abstract] [Full Text] [Related]

  • 15. Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea.
    Jakubczyk K, Kałduńska J, Kochman J, Janda K.
    Antioxidants (Basel); 2020 May 22; 9(5):. PubMed ID: 32455926
    [Abstract] [Full Text] [Related]

  • 16. Additional advances related to the health benefits associated with kombucha consumption.
    Esatbeyoglu T, Sarikaya Aydin S, Gültekin Subasi B, Erskine E, Gök R, Ibrahim SA, Yilmaz B, Özogul F, Capanoglu E.
    Crit Rev Food Sci Nutr; 2024 Jun 22; 64(18):6102-6119. PubMed ID: 36660921
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Transient in situ measurement of kombucha biofilm growth and mechanical properties.
    Bertsch P, Etter D, Fischer P.
    Food Funct; 2021 May 11; 12(9):4015-4020. PubMed ID: 33978026
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Innovative Analogs of Unpasteurized Kombucha Beverages: Comparative Analysis of Mint/Nettle Kombuchas, Considering Their Health-Promoting Effect, Polyphenolic Compounds and Chemical Composition.
    Pawluś P, Kolniak-Ostek J.
    Int J Mol Sci; 2024 Jul 10; 25(14):. PubMed ID: 39062813
    [Abstract] [Full Text] [Related]

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