Will It Kombucha?

Reactions Science Videos | December 15, 2020

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.

Sources:
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?

Kombucha Science

Understanding Kombucha Tea Fermentation:
A Review

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

Produced by the American Chemical Society.

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