ArticleNutrients2022
Microbial and Chemical Profiles of Commercial Kombucha Products.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
20 citing papers in PubMed.
- Modulating the human gut microbiome and health markers through kombucha consumption: a controlled clinical study.Scientific reports · 2024Trial
- A Comprehensive Review of Kombucha Fermentation and Probiotic Functional Mechanisms: Microbial Dynamics, Bioactive Compounds and Health Effects.Probiotics and antimicrobial proteins · 2026Review
- Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives.International journal of molecular sciences · 2026Review
- Antioxidant activity and metabolic profile changes inFrontiers in nutrition · 2025Article
- Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture.Antioxidants (Basel, Switzerland) · 2024Article
- Accumulation of 5-methyltetrahydrofolate and other bioactive compounds, in the course of fermentation of green tea (Heliyon · 2024Article
- Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review.Foods (Basel, Switzerland) · 2024Review
- Kombucha as a Health-Beneficial Drink for Human Health.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Review
- Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA.Foods (Basel, Switzerland) · 2024Article
- Harnessing the dual nature of Bacillus (Weizmannia) coagulans for sustainable production of biomaterials and development of functional food.Microbial biotechnology · 2024Review
- Microbial Therapy and Breast Cancer Management: Exploring Mechanisms, Clinical Efficacy, and Integration within the One Health Approach.International journal of molecular sciences · 2024Review
- Elevated abundance ofCurrent research in food science · 2024Article
- Antioxidant and anti-inflammatory properties of water kefir microbiota and its bioactive metabolites for health promoting bio-functional products and applications.AIMS microbiology · 2024Review
- First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off-Flavors, and Chemical Profiles.International journal of food science · 2024Article
- Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden.Foods (Basel, Switzerland) · 2023Article
- Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture.Foods (Basel, Switzerland) · 2023Article
- Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation.Food technology and biotechnology · 2023Article
- Kombucha tea as an anti-hyperglycemic agent in humans with diabetes - a randomized controlled pilot investigation.Frontiers in nutrition · 2023Article
- Glycemic index and insulin index after a standard carbohydrate meal consumed with live kombucha: A randomised, placebo-controlled, crossover trial.Frontiers in nutrition · 2023Article
- Kombucha: Production and Microbiological Research.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Kombucha is an increasingly popular functional beverage that has gained attention for its unique combination of phytochemicals, metabolites, and microbes. Previous chemical and microbial composition analyses of kombucha have mainly focused on understanding their changes during fermentation. Very limited information is available regarding nutrient profiles of final kombucha products in the market. In this study, we compared the major chemicals (tea polyphenols, caffeine), antioxidant properties, microbial and metabolomic profiles of nine commercial kombucha products using shotgun metagenomics, internal transcribed spacer sequencing, untargeted metabolomics, and targeted chemical assays. All of the nine kombucha products showed similar acidity but great differences in chemicals, metabolites, microbes, and antioxidant activities. Most kombucha products are dominated by the probiotic
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.