Understanding Kombucha Tea Fermentation: A Review.

@article{VillarrealSoto2018UnderstandingKT,
  title={Understanding Kombucha Tea Fermentation: A Review.},
  author={Silvia Alejandra Villarreal-Soto and Sandra Beaufort and Jalloul Bouajila and Jean-Pierre Souchard and Patricia Taillandier},
  journal={Journal of food science},
  year={2018},
  volume={83 3},
  pages={
          580-588
        }
}
  • Silvia Alejandra Villarreal-Soto, Sandra Beaufort, +2 authors Patricia Taillandier
  • Published in Journal of food science 2018
  • Chemistry, Medicine
  • Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an… CONTINUE READING

    Create an AI-powered research feed to stay up to date with new papers like this posted to ArXiv

    3
    Twitter Mentions

    Citations

    Publications citing this paper.
    SHOWING 1-10 OF 16 CITATIONS

    Investigation of cgrA and cyp51A gene alternations in Aspergillus fumigatus strains exposed to kombucha fermented tea

    VIEW 4 EXCERPTS
    CITES BACKGROUND
    HIGHLY INFLUENCED

    Antioxidant Effects of Apocynum venetum Tea Extracts on d-Galactose-Induced Aging Model in Mice

    VIEW 1 EXCERPT
    CITES BACKGROUND

    References

    Publications referenced by this paper.
    SHOWING 1-10 OF 92 REFERENCES

    A Review of the

    VIEW 6 EXCERPTS
    HIGHLY INFLUENTIAL

    A novel biomaterial: bacterial cellulose and its new era applications.

    VIEW 5 EXCERPTS
    HIGHLY INFLUENTIAL

    Oak kombucha protects against oxidative stress and inflammatory processes.

    VIEW 2 EXCERPTS
    HIGHLY INFLUENTIAL