ReviewMicroorganisms2023
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome.
Review in Microorganisms, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 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
22 citing papers in PubMed.
- Review on kefir beverages from milk and water: health benefits, processing and applications.Food science of animal resources · 2026Review
- Peptidome and Metabolome Profiling of Fermented Milk Products Reveal Accumulation of Bioactive Compounds During Cold Storage.Current issues in molecular biology · 2026Article
- Non-Conventional Yeasts with Probiotic Potential: Diversity, Functional Role, Sustainable Bioprocessing and Local Relevance.Microorganisms · 2026Review
- Postbiotic Metabolites: Therapeutic Potential, Industrial Applications, Market Dynamics, and Regulatory Frameworks.Probiotics and antimicrobial proteins · 2026Review
- Gut Microbiota-Targeted Nutrition for Healthy Aging: Mechanistic Roles of Polyphenols and Dietary Fiber in Geroscience.Nutrients · 2026Review
- State-of-the-Art Review on Probiotics, Synbiotics, and Microbial Metabolites: Molecular Mechanisms Shaping Host Immunity, Metabolic Health, and Chronic Disease Prevention.Molecular nutrition & food research · 2026Review
- Cooperativity in microbial biotechnology: synthetic consortia as emerging metabolic engineering strategy for sustainable bioproduction.Frontiers in bioengineering and biotechnology · 2026Review
- SCOBY-based, innovative, and sustainable production of gallic acid from sucrose towards multipurpose applications.Scientific reports · 2025Article
- Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Delving into the nutritional and bioactive profiles ofFood chemistry: X · 2025Article
- Probiotics and Plant-Based Foods as Preventive Agents of Urinary Tract Infection: A Narrative Review of Possible Mechanisms Related to Health.Nutrients · 2025Review
- Effect of fiber-modified kombucha tea on gut microbiota in healthy population: A randomized controlled trial (RCT).Current research in food science · 2025Article
- Progress in Probiotic Science: Prospects of Functional Probiotic-Based Foods and Beverages.International journal of food science · 2025Review
- Postbiotics as Antiinflammatory and Immune-Modulating Bioactive Compounds in Metabolic Dysfunction-Associated Steatotic Liver Disease.Molecular nutrition & food research · 2024Review
- Plant-based probiotic foods: current state and future trends.Food science and biotechnology · 2024Review
- Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages.Foods (Basel, Switzerland) · 2024Review
- Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste.Foods (Basel, Switzerland) · 2024Review
- Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review.Microorganisms · 2024Review
- Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA.Foods (Basel, Switzerland) · 2024Article
- First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off-Flavors, and Chemical Profiles.International journal of food science · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.
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Registered trials
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