Literature DB >> 10914673

Kombucha, the fermented tea: microbiology, composition, and claimed health effects.

C J Greenwalt1, K H Steinkraus, R A Ledford.   

Abstract

Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. Potential health effects have created an increased interest in Kombucha. Yet, only a few research studies have shown that Kombucha has in vitro antimicrobial activity and enhances sleep and pain thresholds in rats. Furthermore, Kombucha consumption has proven to be harmful in several documented instances.

Entities:  

Mesh：

Substances：

Year:  2000        PMID： 10914673     DOI： 10.4315/0362-028x-63.7.976

Source DB:  PubMed          Journal:  J Food Prot        ISSN： 0362-028X            Impact factor:   2.077


  15 in total

1.  Anti-foot-and-mouth disease virus effects of Chinese herbal kombucha in vivo.

Authors:  Naifang Fu; Juncai Wu; Lv Lv; Jijun He; Shengjun Jiang
Journal:  Braz J Microbiol       Date:  2015-10-09       Impact factor: 2.476

2.  Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products.

Authors:  Ping Xiao; Youyi Huang; Wenpeng Yang; Bowei Zhang; Xiaoxia Quan
Journal:  J Food Sci Technol       Date:  2015-03-20       Impact factor: 2.701

3.  Kombucha: is a cup of tea good for you?

Authors:  Ailsa Holbourn; Judith Hurdman
Journal:  BMJ Case Rep       Date:  2017-12-02

4.  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.

Authors:  Aleksandra S Velićanski; Dragoljub D Cvetković; Siniša L Markov; Vesna T Tumbas Šaponjac; Jelena J Vulić
Journal:  Food Technol Biotechnol       Date:  2014-12       Impact factor: 3.918

Review 5.  The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology.

Authors:  L Solieri
Journal:  World J Microbiol Biotechnol       Date:  2021-05-10       Impact factor: 3.312

6.  Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats.

Authors:  Ahmed Aloulou; Khaled Hamden; Dhouha Elloumi; Madiha Bou Ali; Khaoula Hargafi; Bassem Jaouadi; Fatma Ayadi; Abdelfattah Elfeki; Emna Ammar
Journal:  BMC Complement Altern Med       Date:  2012-05-16       Impact factor: 3.659

7.  Insights into the ecology of Schizosaccharomyces species in natural and artificial habitats.

Authors:  Michael Brysch-Herzberg; Guo-Song Jia; Martin Seidel; Imen Assali; Li-Lin Du
Journal:  Antonie Van Leeuwenhoek       Date:  2022-03-31       Impact factor: 2.271

8.  Clearance of free silica in rat lungs by spraying with chinese herbal kombucha.

Authors:  Nai-Fang Fu; Chang-Hui Luo; Jun-Cai Wu; Yan-Yan Zheng; Yong-Jin Gan; Jian-An Ling; Heng-Qiu Liang; Dan-Yu Liang; Jing Xie; Xiao-Qin Chen; Xian-Jun Li; Rui-Hui Pan; Zuo-Xing Chen; Sheng-Jun Jiang
Journal:  Evid Based Complement Alternat Med       Date:  2013-08-19       Impact factor: 2.629

9.  Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America.

Authors:  Keisha Harrison; Chris Curtin
Journal:  Microorganisms       Date:  2021-05-14

10.  Histopathological and clinical evaluation of Kombucha tea and Nitrofurazone on cutaneous full-thickness wounds healing in rats: an experimental study.

Authors:  Fardin Barati; Javad Javanbakht; Farajollah Adib-Hashemi; Ehsan Hosseini; Reyhaneh Safaeie; Mojtaba Rajabian; Mostafa Razmjoo; Reza Sedaghat; Mehdi Aghamohammad Hassan
Journal:  Diagn Pathol       Date:  2013-07-17       Impact factor: 2.644
View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.