ReviewFoods (Basel, Switzerland)2022
Kombucha: Production and Microbiological Research.
Review 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 44 papers.
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Who cites it
44 citing papers in PubMed.
- Kombucha-Derived Bacterial Cellulose for Active and Biodegradable Food Packaging: Production, Modification, Performance, and Current Challenges.Molecules (Basel, Switzerland) · 2026Review
- Physicochemical, Bioactive, and Clinical Evaluation of Blueberry-Enriched Kombucha as a Functional Beverage.Journal of food science · 2026Article
- Fermentation-associated compositional changes in hot-brewedFood science and biotechnology · 2026Article
- Microbial Consortia-Dependent Evolution of Physicochemical, Compositional and Functional Properties in Kombucha Fermentation.Foods (Basel, Switzerland) · 2026Article
- Active Chitosan Films Enriched with Yerba Mate Kombucha Infusion: Formulation and Characterization.International journal of molecular sciences · 2026Article
- Kombucha-Derived Cellulose Non-wovens: Growth Optimization, Mechanics, and Recycling.bioRxiv : the preprint server for biology · 2026Article
- Defined Microbial Communities Modulate Polyphenol Transformation and Quality of Kombucha Across Different Tea Substrates.Foods (Basel, Switzerland) · 2026Article
- Color Stability of Single-Shade Resin Composites: A Systematic Review of In Vitro Studies and Clinical Implications.Dentistry journal · 2026Review
- Effects of Fermentation Time and Temperature on the Physicochemical Quality of Kombucha.Foods (Basel, Switzerland) · 2026Article
- Article
- Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives.International journal of molecular sciences · 2026Review
- Article
- Oak (Foods (Basel, Switzerland) · 2026Article
- Analysis of Microbial Interactions During the Production of Chinese Ethnic Fermented Foods.Foods (Basel, Switzerland) · 2026Review
- Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage.Foods (Basel, Switzerland) · 2025Review
- Microbial Valorization of Agricultural and Agro-Industrial Waste into Bacterial Cellulose: Innovations for Circular Bioeconomy Integration.Microorganisms · 2025Review
- Biological Activities of Novel Kombuchas Based on Alternative Ingredients to Replace Tea Leaves.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha.Journal of microbiology and biotechnology · 2025Article
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- Impact of Applying Magnetic Fields on the Development of Postbiotic Metabolites and Probiotic Microorganisms in Kombucha Tea.Food science & nutrition · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B.C. with various reported potential health benefits and appealing sensory properties. During Kombucha fermentation, sucrose is hydrolysed by yeast cells into fructose and glucose, which are then metabolised to ethanol. The ethanol is then oxidised by acetic acid bacteria (AAB) to produce acetic acid which is responsible for the reduction of the pH and also contributes to the sour taste of Kombucha. Characterisation of the AAB and yeast in the Kombucha starter culture can provide a better understanding of the fermentation process. This knowledge can potentially aid in the production of higher quality products as these microorganisms affect the production of metabolites such as organic acids which are associated with potential health benefits, as well as sensory properties. This review presents recent advances in the isolation, enumeration, biochemical characteristics, conventional phenotypic identification system, and modern genetic identification techniques of AAB and yeast present in Kombucha to gain a better understanding of the microbial diversity of the beverage.
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Registered trials
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.