Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

Alan J. Marsh, Órla O’Sullivan, Colin Hill et al. · Food Microbiology · 2013 · 472 citations

Life Sciences, Microbiology, Plant Sciences +16

Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities

Rodrigo Rezende Cardoso, Rafaela Oliveira Neto, Carolina Thomaz dos Santos D’Almeida et al. · Food Research International · 2019 · 368 citations

Agriculture, Oncology, Cancer Pharmacology +15

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

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

Chemical composition and biological activity of novel types of kombucha beverages with yarrow

Aleksandra Cvetanović, Pavle Mašković, Jaroslava Švarc‐Gajić et al. · Journal of Functional Foods · 2018 · 160 citations · Full text

Agriculture, Food Science, Nutritional Sciences +11