ArticleMolecules (Basel, Switzerland)2021
Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
- Active Chitosan Films Enriched with Yerba Mate Kombucha Infusion: Formulation and Characterization.International journal of molecular sciences · 2026Article
- Kombucha-Mediated Fermentation Enhances Antioxidant, Anti-Inflammatory, Anti-Ageing and Antimicrobial Properties of Fruit Tree Leaf Agro-Waste Extracts fromInternational journal of molecular sciences · 2026Article
- Modulation of Kombucha Functionality by Whey Protein-EncapsulatedFoods (Basel, Switzerland) · 2026Article
- Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion.Foods (Basel, Switzerland) · 2025Article
- Simultaneous Quantification of Alcoholic Content and Acidity in Brazilian Commercial Kombuchas by FTIR Spectroscopy and Chemometric Analysis.Journal of food science · 2025Article
- Enhanced Antimicrobial Activity of Green-SynthesizedFoods (Basel, Switzerland) · 2025Article
- Impact of Applying Magnetic Fields on the Development of Postbiotic Metabolites and Probiotic Microorganisms in Kombucha Tea.Food science & nutrition · 2025Article
- Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation.Scientific reports · 2025Article
- Kombucha Tea: A Functional Beverage and All its Aspects.Current nutrition reports · 2025Review
- Kombucha: An Old Tradition into a New Concept of a Beneficial, Health-Promoting Beverage.Foods (Basel, Switzerland) · 2025Review
- Impact of Areca Catechu Kombucha on Inflammatory Markers and Gut Microbiota - a Review.Medical archives (Sarajevo, Bosnia and Herzegovina) · 2025Review
- Metagenomic analysis and bioactive profiling of kombucha fermentation: antioxidant, antibacterial activities, and molecular docking insights into gastric cancer therapeutics.Toxicology research · 2024Article
- Article
- Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand.Current research in food science · 2024Article
- Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (PeerJ · 2024Article
- Natural Antimicrobials: A Reservoir to ContrastMicroorganisms · 2023Review
- Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome.Microorganisms · 2023Review
- Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores.Scientific reports · 2023Article
- Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits.Foods (Basel, Switzerland) · 2023Review
- Inhibitory action of three lactic acid bacteria cultures on some food-borne pathogens during pickling of green olive fruits.Heliyon · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kombucha is a traditional beverage of sweetened black tea fermented with a symbiotic association of acetic acid bacteria and yeasts. In this study, kombucha fermented beverage (KFB) appeared to include nine chemical groups (alcohols, acids, lactones, condensed heterocyclic compounds, antibiotics, esters, aldehydes, fatty acids, and alkaloids) of many bioactive metabolites, as elucidated by gas chromatography-mass spectrometry (GC-MS) and IR spectra. The fermented metabolic components of KFB seem collectively to act in a synergistic action giving rise to the antimicrobial activity. Four types of kombucha preparations (fermented, neutralized, heat-treated and unfermented) were demonstrated with respect to their antimicrobial activity against some pathogenic bacterial and fungal strains using agar well diffusion assay. KFB exerted the strongest antimicrobial activities when compared with neutralized and heat-treated kombucha beverages (NKB and HKB).
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