Related references
Note: Only part of the references are listed.Acetic acid bacteria in fermented foods and beverages
Jonas De Roos et al.
CURRENT OPINION IN BIOTECHNOLOGY (2018)
Evaluation of the Effect of Different Sweetening Agents on the Polyphenol Contents and Antioxidant and Starch Hydrolase Inhibitory Properties of Kombucha
Mindani I. Watawana et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization
P. Domizio et al.
FOOD MICROBIOLOGY (2017)
Oak kombucha protects against oxidative stress and inflammatory processes
B. D. Vazquez-Cabral et al.
CHEMICO-BIOLOGICAL INTERACTIONS (2017)
Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods
Monika Coton et al.
FEMS MICROBIOLOGY ECOLOGY (2017)
Enhancement of the fermentation process and properties of bacterial cellulose: a review
Cristina Campano et al.
CELLULOSE (2016)
Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha 'tea fungus'
Mindani I. Watawana et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Progress in bacterial cellulose matrices for biotechnological applications
Maximiliano L. Cacicedo et al.
BIORESOURCE TECHNOLOGY (2016)
Utilization of acetate buffer to improve bacterial cellulose production by Gluconacetobacter xylinus
Chia-Hung Kuo et al.
FOOD HYDROCOLLOIDS (2016)
Kombucha tea fermentation: Microbial and biochemical dynamics
Somnath Chakravorty et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Bacterial cellulose as a material for wound treatment: Properties and modifications. A review
Irina Sulaeva et al.
BIOTECHNOLOGY ADVANCES (2015)
Cellulose produced by Gluconacetobacter xylinus strains ATCC 53524 and ATCC 23768: Pellicle formation, post-synthesis aggregation and fiber density
Christopher M. Lee et al.
CARBOHYDRATE POLYMERS (2015)
Fermented Foods as Experimentally Tractable Microbial Ecosystems
Benjamin E. Wolfe et al.
CELL (2015)
Brettanomyces yeasts - From spoilage organisms to valuable contributors to industrial fermentations
Jan Steensels et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
ENHANCEMENT OF THE FUNCTIONAL PROPERTIES OF COFFEE THROUGH FERMENTATION BY TEA FUNGUS (KOMBUCHA)
Mindani I. Watawana et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid
Nguyen Khoi Nguyen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Protective effect of kombucha on rats fed a hypercholesterolemic diet is mediated by its antioxidant activity
Khaled Bellassoued et al.
PHARMACEUTICAL BIOLOGY (2015)
Health, Wellness, and Safety Aspects of the Consumption of Kombucha
Mindani I. Watawana et al.
JOURNAL OF CHEMISTRY (2015)
Metabarcoding of the kombucha microbial community grown in different microenvironments
Oleg N. Reva et al.
AMB EXPRESS (2015)
A novel biomaterial: bacterial cellulose and its new era applications
Bhavna V. Mohite et al.
BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY (2014)
Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
Caili Fu et al.
FOOD SCIENCE AND TECHNOLOGY (2014)
A Review on Kombucha TeaMicrobiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
Rasu Jayabalan et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Effect of fermentation on the antioxidant activity in plant-based foods
Sun Jin Hur et al.
FOOD CHEMISTRY (2014)
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines
Shu Yang Sun et al.
FOOD MICROBIOLOGY (2014)
Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples
Alan J. Marsh et al.
FOOD MICROBIOLOGY (2014)
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
Aleksandra S. Velicanski et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2014)
Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii
Tikam Chand Dakal et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Fermented beverages with health-promoting potential: Past and future perspectives
Alan J. Marsh et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)
Interactions between Kluyveromyces marxianus and Saccharomyces cerevisiae in tequila must type medium fermentation
Claudia Lorena Fernandez Lopez et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2014)
WITHDRAWN: Kombucha ‘tea fungus’ enhances the tea polyphenol contents, antioxidant activity and alpha-amylase inhibitory activity of five commonly consumed teas
Lee Yian Hoon et al.
Journal of Functional Foods (2014)
Effect of kombucha on some trace element levels in different organs of electromagnetic field exposed rats
Ola A. Gharib
JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES (2014)
The Production of Ethanol and Hydrogen from Pineapple Peel by Saccharomyces cerevisiae and Enterobacter aerogenes
Aophat Choonut et al.
2013 INTERNATIONAL CONFERENCE ON ALTERNATIVE ENERGY IN DEVELOPING COUNTRIES AND EMERGING ECONOMIES (2013 AEDCEE) (2014)
Overview of Bacterial Cellulose Production and Application
Faezah Esa et al.
2ND INTERNATIONAL CONFERENCE ON AGRICULTURAL AND FOOD ENGINEERING (CAFE 2014) - NEW TRENDS FORWARD (2014)
THE ANTIOXIDANT ACTIVITY OF KOMBUCHA FERMENTED MILK PRODUCTS WITH STINGING NETTLE AND WINTER SAVORY
Jasmina S. Vitas et al.
CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY (2013)
Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats
Semantee Bhattacharya et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
Maria Ines Torino et al.
FOOD CHEMISTRY (2013)
Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota
Esther Meersman et al.
PLOS ONE (2013)
Antihyperglycaemic efficacy of kombucha in streptozotocin-induced rats
Thummala Srihari et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Altering the growth conditions of Gluconacetobacter xylinus to maximize the yield of bacterial cellulose
Dianne R. Ruka et al.
CARBOHYDRATE POLYMERS (2012)
Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki)
C. Hidalgo et al.
FOOD MICROBIOLOGY (2012)
Description of Komagataeibacter gen. nov., with proposals of new combinations (Acetobacteraceae)
Yuzo Yamada et al.
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY (2012)
Antimicrobial effect of Kombucha analogues
Houda Battikh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Influence of starter cultures on the antioxidant activity of kombucha beverage
Radomir V. Malbasa et al.
FOOD CHEMISTRY (2011)
Characterization of Cellulose Production by a Gluconacetobacter xylinus Strain from Kombucha
Vu Tuan Nguyen et al.
CURRENT MICROBIOLOGY (2008)
Determination of anionic minerals in black and kombucha tea using ion chromatography
Sangita D. Kumar et al.
FOOD CHEMISTRY (2008)
Preservation of kombucha tea - Effect of temperature on tea components and free radical scavenging properties
Rasu Jayabalan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Specific interfacial area as a key variable in scaling-up Kombucha fermentation
Dragoljub Cvetkovic et al.
JOURNAL OF FOOD ENGINEERING (2008)
Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains
Nancy Nehme et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2008)
Changes in content of organic acids and tea polyphenols during kombucha tea fermentation
R. Jayabalan et al.
FOOD CHEMISTRY (2007)
Influence of working conditions upon Kombucha conducted fermentation of black tea
E. Loncar et al.
FOOD AND BIOPRODUCTS PROCESSING (2006)
Scale-up of black tea batch fermentation by Kombucha
R. Malbasa et al.
FOOD AND BIOPRODUCTS PROCESSING (2006)
Microbial cellulose - the natural power to heal wounds
W Czaja et al.
BIOMATERIALS (2006)
Effects of origins and fermentation time on the antioxidant activities of kombucha
SC Chu et al.
FOOD CHEMISTRY (2006)
Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from 'Kombucha tea'
Cletus P. Kurtzman et al.
FEMS YEAST RESEARCH (2001)
Changes in major components of tea fungus metabolites during prolonged fermentation
C Chen et al.
JOURNAL OF APPLIED MICROBIOLOGY (2000)
Kombucha fermentation and its antimicrobial activity
G Sreeramulu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Mineral and water soluble vitamin content in the Kombucha drink
B Bauer-Petrovska et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2000)