相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages
Fateme Valiyan et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
A review on preparation and chemical analysis of postbiotics from lactic acid bacteria
Mehran Moradi et al.
ENZYME AND MICROBIAL TECHNOLOGY (2021)
Development of coffee kombucha containing Lactobacillus rhamnosus and Lactobacillus casei: Gastrointestinal simulations and DNA microbial analysis
Federico Bueno et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review
Marcelo Gomes Soares et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium
Thinzar Aung et al.
FOOD CHEMISTRY (2021)
Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses
Belal J. Muhialdin et al.
FOOD CONTROL (2021)
Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities
Rodrigo Rezende Cardoso et al.
FOOD RESEARCH INTERNATIONAL (2020)
Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics
Muzaffer Arikan et al.
JOURNAL OF FOOD SCIENCE (2020)
The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage
Eva Ivanisova et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha
Shuai Wang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Kombucha Tea Fermentation: A Review
David Laureys et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2020)
Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha
Thierry Tran et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Potential contribution of beneficial microbes to face the COVID-19 pandemic
Adriane E. C. Antunes et al.
FOOD RESEARCH INTERNATIONAL (2020)
Postbiotics and paraprobiotics: From concepts to applications
P. F. Cuevas-Gonzalez et al.
FOOD RESEARCH INTERNATIONAL (2020)
Role of probiotics in patients with colorectal cancer: a systematic review protocol of randomised controlled trial studies
Ifeoma Julieth Dikeocha et al.
BMJ OPEN (2020)
Recent Progress in Chemical Composition, Production, and Pharmaceutical Effects of Kombucha Beverage: A Complementary and Alternative Medicine
Seyyed Mojtaba Mousavi et al.
EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2020)
Biological activities of kombucha beverages: The need of clinical evidence
Diego Morales
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Kombucha microbial starter with enhanced production of antioxidant compounds and invertase
Reyhaneh Jafari et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2020)
Traditional Fermented Foods as an Adjuvant Treatment to Diabetes
Caroliny de Almeida Souza et al.
CURRENT GERIATRICS REPORTS (2020)
Metabolome-microbiome signatures in the fermented beverage, Kombucha
Silvia Alejandra Villarreal-Soto et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research
Juyoung Kim et al.
BEVERAGES (2020)
Effect of Kombucha on gut-microbiota in mouse having non-alcoholic fatty liver disease
Youngmi Jung et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2019)
You are what you eat: diet, health and the gut microbiota
Niv Zmora et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2019)
Hepatoprotective Effect of Kombucha Tea in Rodent Model of Nonalcoholic Fatty Liver Disease/Nonalcoholic Steatohepatitis
Chanbin Lee et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)
Impact of fermentation conditions on the production of bioactive compounds with anticancer, anti-inflammatory and antioxidant properties in kombucha tea extracts
Silvia Alejandra Villarreal-Soto et al.
PROCESS BIOCHEMISTRY (2019)
Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha
Aimidan Abuduaibifu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value
Antonia Terpou et al.
NUTRIENTS (2019)
KOMBUCHA TEA BEVERAGE: MICROBIOLOGICAL CHARACTERISTIC, ANTIOXIDANT ACTIVITY, AND PHYTOCHEMICAL COMPOSITION
E. Ivanisova et al.
ACTA ALIMENTARIA (2019)
Kombucha: a systematic review of the empirical evidence of human health benefit
Julie M. Kapp et al.
ANNALS OF EPIDEMIOLOGY (2019)
Examining healthy beverages in the hospitality industry: evidence from Australia and New Zealand
Rob Hallak et al.
BRITISH FOOD JOURNAL (2019)
Antimicrobial activity of anthocyanins and catechins against foodborne pathogens Escherichia coli and Salmonella
Yong Ma et al.
FOOD CONTROL (2019)
Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity
Francesca Gaggia et al.
NUTRIENTS (2019)
Comparative genomics of the Komagataeibacter strains-Efficient bionanocellulose producers
Malgorzata Ryngajllo et al.
MICROBIOLOGYOPEN (2019)
Efficacy of Kombucha Obtained from Green, Oolong, and Black Teas on Inhibition of Pathogenic Bacteria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line
Thida Kaewkod et al.
MICROORGANISMS (2019)
The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds
Alice Vilela
FERMENTATION-BASEL (2019)
Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review
Anil Kumar Anal
FERMENTATION-BASEL (2019)
Comparison of in vivo antidiabetes activity of snake fruit Kombucha, black tea Kombucha and metformin
Elok Zubaidah et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2019)
A review on health benefits of kombucha nutritional compounds and metabolites
Jessica Martinez Leal et al.
CYTA-JOURNAL OF FOOD (2018)
Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation
Francesca De Filippis et al.
FOOD MICROBIOLOGY (2018)
Understanding Kombucha Tea Fermentation: A Review
Silvia Alejandra Villarreal-Soto et al.
JOURNAL OF FOOD SCIENCE (2018)
Diet, gut microbiota composition and feeding behavior
Jiyoung S. Kim et al.
PHYSIOLOGY & BEHAVIOR (2018)
Chemical composition and biological activity of novel types of kombucha beverages with yarrow
Jasmina S. Vitas et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
A review on health benefits of kombucha nutritional compounds and metabolites
Jessica Martinez Leal et al.
CYTA-JOURNAL OF FOOD (2018)
Potential non-dairy probiotic products - A healthy approach
Anil Panghal et al.
FOOD BIOSCIENCE (2018)
Development of a beverage from red grape juice fermented with the Kombucha consortium
Lamia Ayed et al.
ANNALS OF MICROBIOLOGY (2017)
In vitro and in vivo assessment of anti-hyperglycemic and antioxidant effects of Oak leaves (Quercus convallata and Quercus arizonica) infusions and fermented beverages
Claudia I. Gamboa-Gomez et al.
FOOD RESEARCH INTERNATIONAL (2017)
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics
Glenn R. Gibson et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2017)
Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group
Aristea Baschali et al.
NUTRITION RESEARCH REVIEWS (2017)
Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties
Katarzyna Neffe-Skocinska et al.
CYTA-JOURNAL OF FOOD (2017)
bibliometrix: An R-tool for comprehensive science mapping analysis
Massimo Aria et al.
JOURNAL OF INFORMETRICS (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)
The Host Microbiome Regulates and Maintains Human Health: A Primer and Perspective for Non-Microbiologists
Sunil Thomas et al.
CANCER RESEARCH (2017)
Health benefits of fermented foods: microbiota and beyond
Maria L. Marco et al.
CURRENT OPINION IN BIOTECHNOLOGY (2017)
Exopolysaccharides Produced by Lactic Acid Bacteria and Bifidobacteria as Fermentable Substrates by the Intestinal Microbiota
Nuria Salazar et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (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)
The gut microbiota: A treasure for human health
Daotong Li et al.
BIOTECHNOLOGY ADVANCES (2016)
Interactions of gut microbiota with dietary polyphenols and consequences to human health
Francisco A. Tomas-Barberan et al.
CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE (2016)
Kombucha tea fermentation: Microbial and biochemical dynamics
Somnath Chakravorty et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Enhanced natural killer cell activation by exopolysaccharides derived from yogurt fermented with Lactobacillus delbrueckii ssp bulgaricus OLL1073R-1
Seiya Makino et al.
JOURNAL OF DAIRY SCIENCE (2016)
The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility
Tugba Ozdal et al.
NUTRIENTS (2016)
Activation of the Nrf2 Cell Defense Pathway by Ancient Foods: Disease Prevention by Important Molecules and Microbes Lost from the Modern Western Diet
Donald R. Senger et al.
PLOS ONE (2016)
Physiological Concentration of Exogenous Lactate Reduces Antimycin A Triggered Oxidative Stress in Intestinal Epithelial Cell Line IPEC-1 and IPEC-J2 In Vitro
Stefan Kahlert et al.
PLOS ONE (2016)
Protective effect of Kombucha tea on brain damage induced by transient cerebral ischemia and reperfusion in rat
Najmeh Kabiri et al.
BANGLADESH JOURNAL OF PHARMACOLOGY (2016)
Ultra-high performance liquid chromatographic and mass spectrometric analysis of active vitamin B12 in cells of Propionibacterium and fermented cereal matrices
Bhawani Chamlagain et al.
FOOD CHEMISTRY (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)
Fate, activity, and impact of ingested bacteria within the human gut microbiota
Muriel Derrien et al.
TRENDS IN MICROBIOLOGY (2015)
A Survey of Modulation of Gut Microbiota by Dietary Polyphenols
Montserrat Duenas et al.
BIOMED RESEARCH INTERNATIONAL (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)
Anti-foot-and-mouth disease virus effects of Chinese herbal kombucha in vivo
Naifang Fu et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2015)
XANTHINE OXYDASE INHIBITION OF KOMBUCHA TEA IN HYPERURICEMIA INDUCED WISTAR RAT: decrease of uric acid, malondialdehyde, and 8-hydroxy-2′-deoxyguanosine
I. Dewa Made Sukrama
BALI MEDICAL JOURNAL (2015)
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread
Pasquale Russo et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (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)
Rational identification of diet-derived postbiotics for improving intestinal microbiota function
Cory Klemashevich et al.
CURRENT OPINION IN BIOTECHNOLOGY (2014)
Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples
Alan J. Marsh et al.
FOOD MICROBIOLOGY (2014)
Compositional and Functional Features of the Gastrointestinal Microbiome and Their Effects on Human Health
Emily B. Hollister et al.
GASTROENTEROLOGY (2014)
Current Evidence on Physiological Activity and Expected Health Effects of Kombucha Fermented Beverage
Ilmara Vina et al.
JOURNAL OF MEDICINAL FOOD (2014)
Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components
Yong Wang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
Colin Hill et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (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)
The microbes we eat: abundance and taxonomy of microbes consumed in a day's worth of meals for three diet types
Jenna M. Lang et al.
PEERJ (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)
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)
Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats
Ahmed Aloulou et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2012)
Antimicrobial effect of Kombucha analogues
Houda Battikh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Intestinal microbiota in human health and disease: the impact of probiotics
Jacoline Gerritsen et al.
GENES AND NUTRITION (2011)
Science Mapping Software Tools: Review, Analysis, and Cooperative Study Among Tools
M. J. Cobo et al.
JOURNAL OF THE AMERICAN SOCIETY FOR INFORMATION SCIENCE AND TECHNOLOGY (2011)
Community Health Care: Therapeutic Opportunities in the Human Microbiome
Justin L. Sonnenburg et al.
SCIENCE TRANSLATIONAL MEDICINE (2011)
Biochemical Characteristics of Tea Fungus Produced During Kombucha Fermentation
Rasu Jayabalan et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2010)
Hepatoprotective and Curative Properties of Kombucha Tea Against Carbon Tetrachloride-Induced Toxicity
G. S. Murugesan et al.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2009)
Hypocholesterolaemic and antioxidant effects of kombucha tea in high-cholesterol fed mice
Zhi-Wei Yang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
Changes in content of organic acids and tea polyphenols during kombucha tea fermentation
R. Jayabalan et al.
FOOD CHEMISTRY (2007)
Taxonomy and important features of probiotic microorganisms in food and nutrition
WH Holzapfel et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2001)
Changes in major components of tea fungus metabolites during prolonged fermentation
C Chen et al.
JOURNAL OF APPLIED MICROBIOLOGY (2000)
Effect of Kombucha tea on chromate(VI)-induced oxidative stress in albino rats
MS Ram et al.
JOURNAL OF ETHNOPHARMACOLOGY (2000)
Kombucha fermentation and its antimicrobial activity
G Sreeramulu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Effects of chronic kombucha ingestion on open-field behaviors, longevity, appetitive behaviors, and organs in C57-BL/6 mice: A pilot study
AM Hartmann et al.
NUTRITION (2000)
Tea, Kombucha, and health: a review
C Dufresne et al.
FOOD RESEARCH INTERNATIONAL (2000)
分享论文
