ArticleFrontiers in microbiology2024
Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates.
Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Article
- Shaping the Bioactive Properties of Kombucha Drinks by Using Raw Materials Alternative to Tea.Molecules (Basel, Switzerland) · 2026Review
- Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives.International journal of molecular sciences · 2026Review
- Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals.Molecules (Basel, Switzerland) · 2026Review
- Process-Based Design of Light Kombucha From Mulberry Coproducts: Effects of Agavins Degree of Polymerization on Physicochemical, Technofunctional, and Functional Potential.International journal of food science · 2026Article
- Effect of mixed fermentation ofFood chemistry: X · 2026Article
- Enhancing the Cosmetic Potential of Aloe Vera Gel by Kombucha-Mediated Fermentation: Phytochemical Analysis and Evaluation of Antioxidant, Anti-Aging and Moisturizing Properties.Molecules (Basel, Switzerland) · 2025Article
- Reconstitution of dominant kombucha strains to enhance functional properties and product quality.Frontiers in nutrition · 2025Article
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Authors and funding
2 authors.
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Abstract
Kombucha fermentation yields a diverse range of beneficial macro and micronutrients. In our study, we examined the metabolites, antioxidant activity, organoleptic characteristics, and nutritional attributes of traditionally prepared kombucha tea, using black tea and sugar (control) as substrates, and compared them with tea made from tea dust and blackstrap molasses (test). Kombucha tea crafted from functional raw materials exhibited enhanced sensory qualities and improved health-promoting properties. The levels of tannins, flavonoids, and phenols play a crucial role in determining the antioxidant activity of kombucha tea. Using the DPPH and FRAP methods, we investigated the antioxidant activity throughout the fermentation period, ranging from day 0 to day 12, under optimized conditions. The results consistently demonstrated an initial increase in antioxidant activity from day 0 to 6, followed by a decline from day 6 to 12. Notably, statistical analysis revealed that the antioxidant activity of the test sample was significantly better (
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