Kombucha is a bubbly, fermented tea that has gained popularity in the health and wellness scene over the last decade--but what is it exactly? This week the Reactions team breaks down kombucha’s chemistry and investigates what ordinary beverages they might be able to turn into kombucha.
Kombucha Tea Fermentation: Microbial and Biochemical Dynamics
Hepatoprotective and Curative Properties of Kombucha Tea Against Carbon Tetrachloride-Induced Toxicity
Sequence-based Analysis of the Bacterial and Fungal Compositions of Multiple Kombucha (Tea Fungus) Samples
The Yeast Spectrum of the 'Tea Fungus Kombucha'
Surviving Antioxidant Supplements
Lead Induced Oxidative Stress: Beneficial Effects of Kombucha Tea
Studies on Toxicity, Anti-Stress and Hepato-Protective Properties of Kombucha Tea
Kombucha Fermentation and Its Antimicrobial Activity
Hypoglycemic and Antilipidemic Properties of Kombucha Tea in Alloxan-Induced Diabetic Rats
Antiproliferative and Antimicrobial Activity of Traditional Kombucha and Satureja Montana L. Kombucha
Taking a bite out of food waste
Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry
A Case of Kombucha Tea Toxicity
Probable Gastrointestinal Toxicity of Kombucha Tea: Is This Beverage Healthy or Harmful?
Understanding Kombucha Tea Fermentation:
FDA’s guidelines on pH
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications
A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus