848
Views
0
CrossRef citations to date
0
Altmetric
Review

Additional advances related to the health benefits associated with kombucha consumption

ORCID Icon, ORCID Icon, , , , ORCID Icon, ORCID Icon, ORCID Icon & ORCID Icon show all

References

  • Abaci, N., F. S. Senol Deniz, and I. E. Orhan. 2022. Kombucha - An ancient fermented beverage with desired bioactivities: A narrowed review. Food Chemistry: X 14:100302. doi: 10.1016/j.fochx.2022.100302.
  • Ahmed, R. F., Hikal, M. S. A, and Abou-Taleb, K. 2020. Biological, chemical and antioxidant activities of different types Kombucha. Annals of Agricultural Sciences 65 (1):35–41. doi: 10.1016/j.aoas.2020.04.001.
  • Al-Mohammadi, A.-R., A. A. Ismaiel, R. A. Ibrahim, A. H. Moustafa, A. A. Zeid, and G. Enan. 2021. Chemical constitution and antimicrobial activity of kombucha fermented beverage. Molecules 26 (16):5026. doi: 10.3390/molecules26165026.
  • Aloulou, A., K. Hamden, D. Elloumi, M. B. Ali, K. Hargafi, B. Jaouadi, F. Ayadi, A. Elfeki, and E. Ammar. 2012. Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats. BMC Complementary and Alternative Medicine 12(:63. doi: 10.1186/1472-6882-12-63.
  • Amarasinghe, H., N. S. Weerakkody, and V. Y. Waisundara. 2018. Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation. Food Science & Nutrition 6 (3):659–65. doi: 10.1002/fsn3.605.
  • Assaad, S., W. B. Kratzert, B. Shelley, M. B. Friedman, and A. Perrino. 2018. Assessment of pulmonary edema: principles and practice. Journal of Cardiothoracic and Vascular Anesthesia 32 (2):901–14. doi: 10.1053/j.jvca.2017.08.028.
  • Ayed, L., S. B. Abid, and M. Hamdi. 2017. Development of a beverage from red grape juice fermented with the Kombucha consortium. Annals of Microbiology 67 (1):111–21. doi: 10.1007/s13213-016-1242-2.
  • Banerjee, D., S. A. Hassarajani, B. Maity, G. Narayan, S. K. Bandyopadhyay, and S. Chattopadhyay. 2010. Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: Possible mechanism of action. Food & Function 1 (3):284–93. doi: 10.1039/c0fo00025f.
  • Battikh, H., A. Bakhrouf, and E. Ammar. 2012. Antimicrobial effect of kombucha analogues. LWT - Food Science and Technology 47 (1):71–7. doi: 10.1016/j.lwt.2011.12.033.
  • Bauer-Petrovska, B., and L. P. Tozi. 2000. Mineral and water soluble vitamin content in the kombucha drink. International Journal of Food Science and Technology 35 (2):201–5. doi: 10.1046/j.1365-2621.2000.00342.x.
  • Bertsch, P., D. Etter, and P. Fischer. 2021. Transient in situ measurement of kombucha biofilm growth and mechanical properties. Food & Function 12 (9):4015–20. doi: 10.1039/D1FO00630D.
  • Bishop, P., E. R. Pitts, D. Budner, and K. A. Thompson-Witrick. 2022. Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile. Food Chemistry Advances 1:100025. doi: 10.1016/j.focha.2022.100025.
  • Bogdan, M., S. Justine, D. C. Filofteia, C. C. Petruta, L. Gabriela, U. E. Roxana, and M. Florentina. 2018. Lactic acid bacteria strains isolated from Kombucha with potential probiotic effect. Romanian Biotechnological Letters (3):23.
  • Bortolomedi, B. M., Paglarini, C. S. Brod, and F. C. A. 2022. Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions. Food Chemistry 385:132719. doi: 10.1016/j.foodchem.2022.132719.
  • Cardoso, R. R., R. O. Neto, C. T. Dos Santos D’Almeida, T. P. do Nascimento, C. G. Pressete, L. Azevedo, H. S. D. Martino, L. C. Cameron, M. S. L. Ferreira, and F. A. R. d Barros. 2020. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Research International (Ottawa, Ont.) 128:108782. doi: 10.1016/j.foodres.2019.108782.
  • Chakravorty, S., S. Bhattacharya, A. Chatzinotas, W. Chakraborty, D. Bhattacharya, and R. Gachhui. 2016. Kombucha tea fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology 220:63–72. doi: 10.1016/j.ijfoodmicro.2015.12.015.
  • Chen, C., and B. Y. Liu. 2000. Changes in major component of tea fungus metabolites during prolonged fermentation. Journal of Applied Microbiology 89 (5):834–9. doi: 10.1046/j.1365-2672.2000.01188.x.
  • China, S. L., L. D. Vero, A. Kavitha, M. Brugnoli, D. Mamlouk, and M. Gullo. 2021. Kombucha tea as a reservoir of cellulose producing bacteria: Assessing diversity among komagataeibacter isolates. Applied Sciences 11 (4):1595. doi: 10.3390/app11041595.
  • Chu, S.-C., and C. Chen. 2006. Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry 98 (3):502–7. doi: 10.1016/j.foodchem.2005.05.080.
  • Costa, M., A. C. Vilela, D. L. S. Fraiz, G. M. Lopes, I. L. Coelho, A. I. M. Castro, L. C. V, and Martin, J. G. P. 2021. Effect of kombucha intake on the gut microbiota and obesity-related comorbidities: A systematic review. Critical Reviews in Food Science and Nutrition. :1–16. doi: 10.1080/10408398.2021.1995321.
  • Coton, M., A. Pawtowski, B. Taminiau, G. Burgaud, F. Deniel, L. Coulloumme-Labarthe, A. Fall, G. Daube, and E. Coton. 2017. Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods. FEMS Microbiology Ecology 93 (5):1–16. doi: 10.1093/femsec/x048.
  • de Miranda, J. F., L. F. Ruiz, C. B. Silva, T. M. Uekane, K. A. Silva, A. G. M. Gonzalez, F. F. Fernandes, and A. R. Lima. 2022. Kombucha: A review of substrates, regulations, composition, and biological properties. Journal of Food Science 87 (2):503–27. doi: 10.1111/1750-3841.16029.
  • Derk, C. T., N. Sandorfi, and M. T. Curtis. 2004. A case of anti-Jo1 myositis with pleural effusions and pericardial tamponade developing after exposure to a fermented Kombucha beverage. Clinical Rheumatology 23 (4):355–7. doi: 10.1007/s10067-004-0890-y.
  • Diez-Ozaeta, I., and O. J. Astiazaran. 2022. Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production. International Journal of Food Microbiology 377:109783. doi: 10.1016/j.ijfoodmicro.2022.109783.
  • Diguta, C. F., G. D. Nitoi, F. Matei, G. Luta, and C. P. Cornea. 2020. The Biotechnological Potential of Pediococcus spp. Isolated from Kombucha Microbial Consortium. Foods 9 (12):1780.
  • Dinan, T. G., and J. F. Cryan. 2017. Brain-gut-microbiota axis and mental health. Psychosomatic Medicine 79 (8):920–6. doi: 10.1097/PSY.0000000000000519.
  • Domskiene, J., F. Sederaviciute, and J. Simonaityte. 2019. Kombucha bacterial cellulose for sustainable fashion. International Journal of Clothing Science and Technology 31 (5):644–52. doi: 10.1108/IJCST-02-2019-0010.
  • Egbuta, M. A., M. Mwanza, and O. O. Babalola. 2017. Health Risks Associated with Exposure to Filamentous Fungi. International Journal of Environmental Research and Public Health 14 (7):719. doi: 10.3390/ijerph14070719.
  • Emiljanowicz, K. E., and E. Malinowska-Pańczyk. 2020. Kombucha from alternative raw materials - The review. Critical Reviews in Food Science and Nutrition 60 (19):3185–94. doi: 10.1080/10408398.2019.1679714.
  • Fu, C., F. Yan, Z. Cao, F. Xie, and J. Lin. 2014. Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage. Food Science and Technology 34 (1):123–6. doi: 10.1590/S0101-20612014005000012.
  • Gaggìa, F., L. Baffoni, M. Galiano, D. Nielsen, R. Jakobsen, J. Castro-Mejía, S. Bosi, F. Truzzi, F. Musumeci, G. Dinelli, et al. 2018. Kombucha beverage from green, black and RooibosTeas: A comparative study looking at microbiology, chemistry and antioxidant activity. Nutrients 11 (1):1. www.mdpi.com/journal/nutrients. doi: 10.3390/nu11010001.
  • Gamundi, R., and M. Valdivia. 1995. The Kombucha mushroom: Two different opinions.
  • Gharib, O. A. 2009. Effects of Kombucha on oxidative stress induced nephrotoxicity in rats. Chinese Medicine 4(:23. doi: 10.1186/1749-8546-4-23.
  • Greenwalt, C. J., K. H. Steinkraus, and R. A. Ledford. 2000. Kombucha, the fermented tea: Microbiology, composition, and claimed health effects. Journal of Food Protection 63 (7):976–81. doi: 10.4315/0362-028X-63.7.976.
  • Haghmorad, D., E. Yazdanpanah, B. Sadighimoghaddam, B. Yousefi, P. Sahafi, N. Ghorbani, A. Rashidy-Pour, and P. Kokhaei. 2021. Kombucha ameliorates experimental autoimmune encephalomyelitis through activation of Treg and Th2 cells. Acta Neurologica Belgica 121 (6):1685–92. doi: 10.1007/s13760-020-01475-3.
  • Hosseini, S. A., M. Gorjian, L. Rasouli, and S. Shirali. 2015. A comparison between the effect of green tea and kombucha prepared from green tea on the weight of diabetic rats. Biosciences Biotechnology Research Asia 12 (SEMAR):141–6. doi: 10.13005/bbra/1616.
  • Ivanišová, E., K. Meňhartová, M. Terentjeva, L. Godočíková, J. Árvay, and M. Kačániová. 2019. Kombucha tea beverage: Microbiological characteristic, antioxidant activity, and phytochemical composition. Acta Alimentaria 48 (3):324–31. doi: 10.1556/066.2019.48.3.7.
  • Ivanišová, E., K. Meňhartová, M. Terentjeva, Ľ. Harangozo, A. Kántor, and M. Kačániová. 2020. The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage. Journal of Food Science and Technology 57 (5):1840–6. doi: 10.1007/s13197-019-04217-3.
  • Jayabalan, R., S. Baskaran, S. Marimuthu, K. Swaminathan, and S. E. Yun. 2010. Effect of kombucha tea on aflatoxin B1 induced acute hepatotoxicity in albino rats-prophylactic and curative studies. Journal of the Korean Society for Applied Biological Chemistry 53 (4):407–16. doi: 10.3839/jksabc.2010.063.
  • Jayabalan, R., R. V. Malbaša, E. S. Lončar, J. S. Vitas, and M. Sathishkumar. 2014. A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety 13 (4):538–50. doi: 10.1111/1541-4337.12073.
  • Jayabalan, R., K. Malini, M. Sathishkumar, K. Swaminathan, and S.-E. Yun. 2010. Biochemical characteristics of tea fungus produced during kombucha fermentation. Food Science and Biotechnology 19 (3):843–7. doi: 10.1007/s10068-010-0119-6.
  • Jayabalan, R., S. Marimuthu, and K. Swaminathan. 2007. Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry 102 (1):392–8. doi: 10.1016/j.foodchem.2006.05.032.
  • Jayabalan, R., S. Marimuthu, P. Thangaraj, M. Sathishkumar, A. R. Binupriya, K. Swaminathan, and S. E. Yun. 2008. Preservation of kombucha tea effect of temperature on tea components and free radical scavenging properties. Journal of Agricultural and Food Chemistry 56 (19):9064–71. doi: 10.1021/jf8020893.
  • Jung, Y., I. Kim, M. Mannaa, J. Kim, S. Wang, I. Park, J. Kim, and Y.-S. Seo. 2019. Effect of Kombucha on gut-microbiota in mouse having non-alcoholic fatty liver disease. Food Science and Biotechnology 28 (1):261–7. doi: 10.1007/s10068-018-0433-y.
  • Júnior, J., C. d S. Meireles Mafaldo, . de Lima Brito, I, and Tribuzy de Magalhães Cordeiro, A. M. 2022. Kombucha: Formulation, chemical composition, and therapeutic potentialities. Current Research in Food Science 5:360–5. doi: 10.1016/j.crfs.2022.01.023.
  • Kaewkod, T., S. Bovonsombut, and Y. Tragoolpua. 2019. Efficacy of kombucha obtained from green, oolong, and black teas on inhibition of pathogenic bacteria, antioxidation, and toxicity on colorectal cancer cell line. Microorganisms 7 (12):700. doi: 10.3390/microorganisms7120700.
  • Kallel, L., V. Desseaux, M. Hamdi, P. Stocker, and E. H. Ajandouz. 2012. Insights into the fermentation biochemistry of kombucha teas and potential impacts of Kombucha drinking on starch digestion. Food Research International 49 (1):226–32. doi: 10.1016/j.foodres.2012.08.018.
  • Kamiński, K., M. Jarosz, J. Grudzień, J. Pawlik, F. Zastawnik, P. Pandyra, and A. M. Kołodziejczyk. 2020. Hydrogel bacterial cellulose: A path to improved materials for new eco-friendly textiles. Cellulose 27 (9):5353–65. doi: 10.1007/s10570-020-03128-3.
  • Kapp, J. M., and W. Sumner. 2019. Kombucha: A systematic review of the empirical evidence of human health benefit. Annals of Epidemiology 30:66–70. doi: 10.1016/j.annepidem.2018.11.001.
  • Kole, A. S., H. D. Jones, R. Christensen, and J. Gladstein. 2009. A case of kombucha tea toxicity. Journal of Intensive Care Medicine 24 (3):205–7. doi: 10.1177/0885066609332963.
  • Kozyrovska, N., and B. H. Foing. 2010. Kombucha might be promising probiotics for consumption on the moon. Paper presented at the 38th COSPAR Scientific Assembly, Bremen-Germany.
  • Kozyrovska, N. O., Reva, O. M. Goginyan, V. B. Vera, and J.-P. d 2012. Kombucha microbiome as a probiotic: A view from the perspective of post-genomics and synthetic ecology. Biopolymers and Cell 28 (2):103–13. doi: 10.7124/bc.000034.
  • Laureys, D., S. J. Britton, and J. D. Clippeleer. 2020. Kombucha tea fermentation: A review. Journal of the American Society of Brewing Chemists 78 (3):165–74. doi: 10.1080/03610470.2020.1734150.
  • Leal, J. M., L. V. Suarez, R. Jayabalan, J. H. Oros, and A. Escalante-Aburto. 2018. A review on health benefits of kombucha nutritional compounds and metabolites. CyTA - Journal of Food 16 (1):390–9. doi: 10.1080/19476337.2017.1410499.
  • Lee, C., J. Kim, S. Wang, S. Sung, N. Kim, H.-H. Lee, Y.-S. Seo, and Y. Jung. 2019. Hepatoprotective effect of kombucha tea in rodent model of nonalcoholic fatty liver disease/nonalcoholic steatohepatitis. International Journal of Molecular Sciences 20 (9):2369. doi: 10.3390/ijms20092369.
  • Lobo, R. O., F. O.Dias, and C. K. Shenoy. 2017. Kombucha for healthy living: Evaluation of antioxidant potential and bioactive compounds. International Food Research Journal 24 (2):541–6.
  • Majumder, S., A. Ghosh, S. Chakraborty, and M. Bhattacharya. 2020. Withdrawal of stimulants from tea infusion by SCOBY during kombucha fermentation: A biochemical investigation. International Journal of Food and Fermentation Technology 10 (1):21–6.
  • Malbaša, R. V., E. S. Lončar, J. S. Vitas, and J. M. Čanadanović-Brunet. 2011. Influence of starter cultures on the antioxidant activity of kombucha beverage. Food Chemistry 127 (4):1727–31. doi: 10.1016/j.foodchem.2011.02.048.
  • Matei, B., F. Matei, C. Diguta, and O. Popa. 2017. Potential Use of Kombucha Crude Extract in Postharvest Grape Moulds Control. Scientific Bulletin. Series F. Biotechnologies, XXI 21:77–80.
  • May, A., S. Narayanan, J. Alcock, A. Varsani, C. Maley, and A. Aktipis. 2019. Kombucha: A novel model system for cooperation and conflict in a complex multi-species microbial ecosystem. PeerJ. 7:e7565. doi: 10.7717/peerj.7565.
  • Mayer, F. L., D. Wilson, and B. Hube. 2013. Candida albicans pathogenicity mechanisms. Virulence 4 (2):119–28. doi: 10.4161/viru.22913.
  • Mayser, P., S. Fromme, G. Leitzmann, and K. Gründer. 1995. The yeast spectrum of the ‘tea fungus Kombucha. Mycoses 38 (7-8):289–95. doi: 10.1111/j.1439-0507.1995.tb00410.x.
  • Morales, D. 2020. Biological activities of kombucha beverages: The need of clinical evidence. Trends in Food Science & Technology 105:323–33. doi: 10.1016/j.tifs.2020.09.025.
  • Murugesan, G. S., M. Sathishkumar, and K. Swaminathan. 2005. Supplementation of waste tea fungal biomass as a dietary ingredient for broiler chicks. Bioresource Technology 96 (16):1743–8. doi: 10.1016/j.biortech.2005.01.006.
  • Mutukumira, A. N., K. Rutherfurd-Markwick, B. Wang, X. Wang, and R. Archer. 2020. What do you we know about Kombucha today? Food New Zealand 20 (5):28–31.
  • Najafpour, A., A. R. Khorrami, P. A. Azar, and M. S. Tehrani. 2020. Study of heavy metals biosorption by tea fungus in kombucha drink using central composite design. Journal of Food Composition and Analysis 86:103359. doi: 10.1016/j.jfca.2019.103359.
  • Nguyen, N. K., P. B. Nguyen, N. H. Huong, and P. H. Le. 2015. Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid. LWT - Food Science and Technology 64 (2):1149–55. doi: 10.1016/j.lwt.2015.07.018.
  • Nummer, B. A. 2013. Kombucha brewing under the food and drug administration model food code: Risk Analysis and processing guidance. Journal of Environmental Health 76 (4):8–11.
  • Nyiew, K. Y., P. J. Kwong, and Y. Y. Yow. 2022. An overview of antimicrobial properties of kombucha. Comprehensive Reviews in Food Science and Food Safety 21 (2):1024–53. doi: 10.1111/1541-4337.12892.
  • Pakravan, N., F. Kermanian, and E. Mahmoudi. 2019. Filtered kombucha tea ameliorates the leaky gut syndrome in young and old mice model of colitis. Iranian Journal of Basic Medical Sciences 22:1158–65.
  • Pawelec, G., D. Goldeck, and E. Derhovanessian. 2014. Inflammation, ageing and chronic disease. Current Opinion in Immunology 29:23–8. doi: 10.1016/j.coi.2014.03.007.
  • Perez, S. L., B. S. Lagunas, B. A. D. L. Cruz, M. R. Fajardo, and B. A. D. Gonzalez. 2014. Study of the Effects of Saccharomyces cerevisiae and Tea Kombucha on the Intestinal Microbiota of Rabbits. Paper presented at the V Congreso Americano De Cunicultura, Mexico.
  • Perron, A. D., J. A. Patterson, and N. N. Yanofsky. 1995. Kombucha ‘mushroom’ hepatotoxicity. Annals of Emergency Medicine 26 (5):660–1. doi: 10.1016/s0196-0644(95)70028-5.
  • Phan, T. G., J. Estell, G. Duggin, I. Beer, D. Smith, and M. J. Ferson. 1998. Lead poisoning from drinking kombucha tea brewed in a ceramic pot. The Medical Journal of Australia 169 (11-12):644–6. doi: 10.5694/j.1326-5377.1998.tb123448.x.
  • Sabouraud, S., B. Coppéré, C. Rousseau, F. Testud, C. Pulce, F. Tholly, M. Blanc, F. Culoma, A. Facchin, J. Ninet, et al. 2009. Environmental lead poisoning from lead-glazed earthenware used for storing drinks. La Revue de Medecine Interne 30 (12):1038–43. doi: 10.1016/j.revmed.2008.05.010.
  • Saimaiti, A., S.-Y. Huang, R.-G. Xiong, S.-X. Wu, D.-D. Zhou, Z.-J. Yang, M. Luo, R.-Y. Gan, and H.-B. Li. 2022. Antioxidant capacities and polyphenol contents of kombucha beverages based on vine tea and sweet tea. Antioxidants 11 (9):1655. Retrieved from https://www.mdpi.com/2076-3921/11/9/1655. doi: 10.3390/antiox11091655.
  • Salafzoon, S., H. M. Hosseini, and R. Halabian. 2018. Evaluation of the antioxidant impact of ginger-based kombucha on the murine breast cancer model. Journal of Complementary and Integrative Medicine 15 (1):20170071. doi: 10.1515/jcim-2017-0071.
  • Silva, K. A., T. M. Uekane, J. F. d Miranda, L. F. Ruiz, J. C. B. d Motta, C. B. Silva, N. d S. Pitangui, A. G. M. Gonzalez, F. F. Fernandes, and A. R. Lima. 2021. Kombucha beverage from non-conventional edible plant infusion and green tea: Characterization, toxicity, antioxidant activities and antimicrobial properties. Biocatalysis and Agricultural Biotechnology 34:102032. doi: 10.1016/j.bcab.2021.102032.
  • Sknepnek, A., S. Tomić, D. Miletić, S. Lević, M. Čolić, V. Nedović, and M. Nikšić. 2021. Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts. Food Chemistry 342:128344. doi: 10.1016/j.foodchem.2020.128344.
  • Soares, M. G., M. de Lima, and V. C. Reolon Schmidt. 2021. Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review. Trends in Food Science & Technology 110:539–50. doi: 10.1016/j.tifs.2021.02.017.
  • Srinivasan, R., S. Smolinske, and D. Greenbaum. 1997. Probable gastrointestinal toxicity of kombucha tea is this beverage healthy or harmful? Journal of General Internal Medicine 12 (10):643–5.
  • Taheur, F. B., C. Mansour, K. B. Jeddou, Y. Machreki, B. Kouidhi, J. A. Abdulhakim, and K. Chaieb. 2020. Aflatoxin B1 degradation by microorganisms isolated from Kombucha culture. Toxicon : official Journal of the International Society on Toxinology 179:76–83. doi: 10.1016/j.toxicon.2020.03.004.
  • Unexplained Severe Illness Possibly Associated with Consumption of Kombucha Tea 1995. Retrieved from Iowa:
  • Vázquez-Cabral, B. D., M. Larrosa-Pérez, J. A. Gallegos-Infante, M. R. Moreno-Jiménez, R. F. González-Laredo, J. G. Rutiaga-Quiñones, C. I. Gamboa-Gómez, and N. E. Rocha-Guzmán. 2017. Oak kombucha protects against oxidative stress and inflammatory processes. Chemico-Biological Interactions 272:1–9. doi: 10.1016/j.cbi.2017.05.001.
  • Velicanski, A. S., cvetkovic, d. d. markov, s. l. saponjac, v. t. t, and vulic, j. j. 2014. Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa officinalis L.) tea with symbiotic consortium of bacteria and yeasts. Food Technology and Biotechnology 52 (4):420–9.
  • Vijayaraghavan, R., M. Singh, P. V. L. Rao, R. Bhattacharya, P. Kumar, K. Sugendran, … R. Singh. 2001. Subacute (90 days) oral toxicity studies of kombucha tea. Biomedical and Environmental Sciences 13 (4):293–9.
  • Villarreal-Soto, S. A., S. Beaufort, J. Bouajila, J.-P. Souchard, and P. Taillandier. 2018. Understanding kombucha tea fermentation: a review. Journal of Food Science 83 (3):580–8. doi: 10.1111/1750-3841.14068.
  • Villarreal-Soto, S. A., J. Bouajila, M. Pace, J. Leech, P. D. Cotter, J.-P. Souchard, P. Taillandier, and S. Beaufort. 2020. Metabolome-microbiome signatures in the fermented beverage, kombucha. International Journal of Food Microbiology 333 (108778):108778. doi: 10.1016/j.ijfoodmicro.2020.108778.
  • Vitas, J., S. Vukmanovic, J. Cakarevic, L. Popovic, and R. Malbasa. 2020. Kombucha fermentation of six medicinal herbs: Chemical profile and biological activity. Chemical Industry and Chemical Engineering Quarterly 26 (2):157–70. doi: 10.2298/CICEQ190708034V.
  • Vitas, J. S., A. D. Cvetanovic, P. Z. Maskovic, J. V. Svarc-Gajic, and R. V. Malbasa. 2018. Chemical composition and biological activity of novel types of kombucha beverages with yarrow. Journal of Functional Foods 44:95–102. doi: 10.1016/j.jff.2018.02.019.
  • Wang, Y., B. Ji, W. Wu, R. Wang, Z. Yang, D. Zhang, and W. Tian. 2014. Hepatoprotective effects of kombucha tea: Identification of functional strains and quantification of functional components. Journal of the Science of Food and Agriculture 94 (2):265–72.
  • Watawana, M., N. Jayawardena, S. J. Ranasinghe, and Y. Viduranga. 2017. Evaluation of the effect of different sweetening agents on the polyphenol contents and antioxidant and starch hydrolase inhibitory properties of kombucha. Journal of Food Processing and Preservation 41 (1):e12752. doi: 10.1111/jfpp.12752.
  • Yang, Z.-W., B. Ji, F. Zhou, B. Li, Y. Luo, L. Yang, and T. Li. 2009. Hypocholesterolaemic and antioxidant effects of kombucha tea in high-cholesterol fed mice. Journal of the Science of Food and Agriculture 89 (1):150–6. doi: 10.1002/jsfa.3422.
  • Yildiz, E., M. Guldas, and O. Gurbuz. 2021. Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey. Food Science and Technology 41 (1):180–7. doi: 10.1590/fst.00320.
  • Zhou, D.-D., A. Saimaiti, M. Luo, S.-Y. Huang, R.-G. Xiong, A. Shang, R.-Y. Gan, and H.-B. Li. 2022. Fermentation with tea residues enhances antioxidant activities and polyphenol contents in kombucha beverages. Antioxidants 11 (1):155. Retrieved from https://www.mdpi.com/2076-3921/11/1/155. doi: 10.3390/antiox11010155.
  • Zofia, N. L., Z. Aleksandra, B. Tomasz, Z.-D. Martyna, Z. Magdalena, H.-B. Zofia, and W. Tomasz. 2020. Effect of fermentation time on antioxidant and anti-ageing properties of green coffee kombucha ferments. Molecules 25 (22):5394. doi: 10.3390/molecules25225394.
  • Zubaidah, E., C. A. Afgani, U. Kalsum, I. Srianta, and P. J. Blanc. 2019. Comparison of in vivo antidiabetes activity of snake fruit Kombucha, black tea Kombucha and metformin. Biocatalysis and Agricultural Biotechnology 17:465–9. doi: 10.1016/j.bcab.2018.12.026.
  • Zubaidah, E., V. Valencia, M. Rifa’i, I. Srianta, and I. Tewfik. 2020. Investigating chemical changes during snake fruit and black tea kombucha fermentation and the associated immunomodulatory activity in Salmonella typhi-infected mice. Potravinarstvo Slovak Journal of Food Sciences 14:995–1000. doi: 10.5219/1416.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.