Topic
Kombucha Tea
About: Kombucha Tea is a research topic. Over the lifetime, 197 publications have been published within this topic receiving 5454 citations.
Papers published on a yearly basis
Papers
TL;DR: Existing reports have suggested that the protective effects of kombucha tea are as good as those of black tea, however, more studies on kombuch tea and its composition are needed before final conclusions can be made.
Abstract: Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on kombucha tea and reports claiming that drinking kombucha can prevent various types of cancer and cardiovascular diseases, promote liver functions, and stimulate the immune system. Considering the widespread reports on kombucha, we recognized the need to review and update the research conducted in relation to kombucha tea, its products and tea fungus. Existing reports have suggested that the protective effects of kombucha tea are as good as those of black tea, however, more studies on kombucha tea and its composition are needed before final conclusions can be made.
757 citations
TL;DR: The intensive research about the effects of tea on health provide a good starting point and are summarized to get a better understanding of the complex mechanisms that could be implicated in the physiological activity of both beverages.
502 citations
TL;DR: The chemical and microbiological composition of the tea and the main factors that may affect its production are included and still more research is needed in order to fully understand its behavior.
Abstract: Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative.
474 citations
TL;DR: In this article, changes in content of organic acid and tea polyphenols in kombucha tea prepared from green tea (GTK), black tea (BTK) and tea manufacture waste (TWK) during fermentation were investigated.
430 citations
TL;DR: This study carried out the first culture-independent, high-throughput sequencing analysis of the bacterial and fungal populations of 5 distinct pellicles as well as the resultant fermented kombucha at two time points, representing the most accurate description of the microbiology of kombuchas to date.
420 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2021 | 21 |
| 2020 | 16 |
| 2019 | 23 |
| 2018 | 13 |
| 2017 | 10 |
| 2016 | 23 |