Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Monika Coton, Audrey Pawtowski, Bernard Taminiau et al. · FEMS Microbiology Ecology · 2017 · 318 citations · Full text

Agriculture, Food Science, Microbiology +17

Development of a beverage from red grape juice fermented with the Kombucha consortium

Lamia Ayed, Salwa Ben Abid, Moktar Hamdi · Annals of Microbiology · 2016 · 203 citations · Full text

Agriculture, Biotechnology, Food Science +14

Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus

José A. Marazza, Mónica A. Nazareno, Graciela Savoy de Giori et al. · Journal of Functional Foods · 2012 · 188 citations · Full text

Agriculture, Biotechnology, Food Science +14

Metabolome-microbiome signatures in the fermented beverage, Kombucha

Silvia Alejandra Villarreal‐Soto, Jalloul Bouajila, M Pace et al. · International Journal of Food Microbiology · 2020 · 188 citations · Full text

Agriculture, Food Science, Microbiology +14

Production of β‐Glucosidase and Hydrolysis of Isoflavone Phytoestrogens by <i>Lactobacillus acidophilus</i> , <i>Bifidobacterium lactis</i> , and <i>Lactobacillus casei</i> in Soymilk

O.N. Donkor, Nirja Shah · Journal of Food Science · 2007 · 162 citations

Agriculture, Biochemistry, Microbiology +8