An Investigation of the Impact of Fermentation Conditions and Total Acid Contents on the Kombucha Tea

References (19)

1. 1 A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus [DOI]
2. 2 Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity [DOI]
3. 3 Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea [DOI]
4. 4 Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties [DOI]
5. 5 Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research [DOI]
6. 6 Influence of starter cultures on the antioxidant activity of kombucha beverage [DOI]
7. 7 Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage [DOI]
8. 8 Chemical composition and biological activity of novel types of kombucha beverages with yarrow [DOI]
9. 9 Insights into the fermentation biochemistry of Kombucha teas and potential impacts of Kombucha drinking on starch digestion [DOI]
10. 10 Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid [DOI]
11. 11 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 [DOI]
12. 12 Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis [DOI]
13. 13 Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage [DOI]
14. 14 Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments [DOI]
15. 15 Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review [DOI]
16. 16 Antiproliferative and antimicrobial activities of kombucha tea [DOI]
17. 17 In Vitro Evaluation of Antioxidant and Protective Potential of Kombucha-Fermented Black Berry Extracts against H2O2-Induced Oxidative Stress in Human Skin Cells and Yeast Model [DOI]
18. 18 The affect of temperature and pH on the food safety of kombucha tea [DOI]
19. 19 Determination of Some Microbiological Properties of Kombucha Produced from Different Herbal Teas

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