Understanding Kombucha Tea Fermentation: A Review - Villarreal‐Soto, Silvia Alejandra; Beaufort, Sandra; Bouajila, Jalloul; Souchard, Jean‐Pierre; Taillandier, Patricia (Journal of food science, 2018)
Keywords: Acetobacter; anti-inflammatory activity; antioxidant activity; Antioxidants; Bacteria; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; Bacteria - metabolism; bioactivity; Cellulose; Chemical and Process Engineering; Chemical engineering; Chemical Sciences; China; Engineering Sciences; Fermentation; functional properties; Inflammation; kombucha; kombucha tea; Kombucha Tea - analysis; Kombucha Tea - microbiology; microbial cellulose; Microorganisms; Pellicle; Symbiosis; Tea; Yeast; yeasts; Yeasts - classification; Yeasts - genetics; Yeasts - isolation & purification; Yeasts - metabolism; fermentation; kombucha tea; microbial cellulose; bioactivity; symbiosis; Symbiosis; Bioactivity; Fermentation; Kombucha tea; Microbial cellulose