ArticleFoods (Basel, Switzerland)2022
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 38 citations in OpenAlex.
- Beyond Tea: Kombucha SCOBY as a Starter Culture Across Food Matrices.Molecules (Basel, Switzerland) · 2026Review
- Changes in Short- and Medium-Chain Fatty Acids and Sugars During Kombucha Fermentation of Tea and Coffee Byproducts and Their Relation to Sourness.Foods (Basel, Switzerland) · 2026Article
- Defined Microbial Communities Modulate Polyphenol Transformation and Quality of Kombucha Across Different Tea Substrates.Foods (Basel, Switzerland) · 2026Article
- Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties.NPJ science of food · 2026Review
- Kombucha production using raw materials from Brazil.Frontiers in nutrition · 2026Review
- Comprehensive survey of kombucha microbial communities of diverse origins and fermentation practices.FEMS yeast research · 2025Article
- The emerging roles of non-Saccharomyces yeasts in fermented foods and human health.FEMS yeast research · 2025Review
- HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation.Food chemistry: X · 2024Article
- Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community.Food chemistry: X · 2024Article
- Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity.Foods (Basel, Switzerland) · 2024Article
- Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation.Foods (Basel, Switzerland) · 2024Article
- Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas.Foods (Basel, Switzerland) · 2024Article
- Lignocellulolytic Potential of Microbial Consortia Isolated from a Local Biogas Plant: The Case of Thermostable Xylanases Secreted by Mesophilic Bacteria.International journal of molecular sciences · 2024Article
- Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas.Foods (Basel, Switzerland) · 2023Article
- Kombucha and Water Kefir Grains Microbiomes' Symbiotic Contribution to Postbiotics Enhancement.Foods (Basel, Switzerland) · 2023Article
- Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores.Scientific reports · 2023Article
- Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
11 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The microbial community responsible for tea fermentation-acetic acid bacteria (AAB), yeasts, and lactic acid bacteria (LAB)-is mainly found embedded in an extracellular cellulosic matrix located at the liquid-air interphase. To optimize the production process and investigate the contribution of individual strains, a collection of 26 unique strains was established from an artisanal-scale kombucha production; it included 13 AAB, 12 yeasts, and one LAB. Among these, distinctive strains, namely
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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.