review Open AccessTop 1% cited
Understanding Kombucha Tea Fermentation: A Review
Journal of Food Science · 2018 · Vol. 83(3) · pp. 580–588
Silvia Alejandra Villarreal‐Soto(Centre National de la Recherche Scientifique)Sandra Beaufort(Centre National de la Recherche Scientifique)Jalloul Bouajila✉(Centre National de la Recherche Scientifique)Jean‐Pierre Souchard(Centre National de la Recherche Scientifique)Patricia Taillandier✉(Centre National de la Recherche Scientifique)
Abstract
Kombucha is a traditional fermented tea whose consumption has increased in the recent years due to its multiple functional properties such as anti-inflammatory potential and antioxidant activity. The microbiological composition of this beverage is quite complex and still more research is needed in order to fully understand its behavior. This study comprises the chemical and microbiological composition of the tea and the main factors that may affect its production.
Tea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety StudiesFermentationFood scienceAcetobacterBacteriaChemistryBacterial growthBiotechnologyBiology
MeSH terms
Kombucha TeaBacteriaChinaFermentationYeasts
Citations
603
FWCI
24.94
field-weighted impact
References
80
Percentile
100%
vs. same field & year
Citations per year
References
Microbial cellulose—the natural power to heal wounds
Biomaterials · 2005 · 1,170 citations
Effect of fermentation on the antioxidant activity in plant-based foods
Food Chemistry · 2014 · 903 citations
Kombucha tea fermentation: Microbial and biochemical dynamics
International Journal of Food Microbiology · 2016 · 481 citations
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