A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus-Reference-Cited by-同舟云学术

A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

Published:2014-06-21 Issue:4 Volume:13 Page:538-550
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Jayabalan Rasu¹,Malbaša Radomir V.²,Lončar Eva S.²,Vitas Jasmina S.²,Sathishkumar Muthuswamy³

Affiliation:

1. Food Microbiology and Bioprocess Laboratory; Dept. of Life Science; Natl. Inst. of Technology; Rourkela 769 008 Odisha India

2. Univ. of Novi Sad; Faculty of Technology; Bulevar Cara Lazara 1 21000 Novi Sad Serbia

3. R&D Div; Eureka Forbes Ltd; Schedule No. 42, P-3/C Haralukunte, Kudlu, Bangalore 560068 India

Publisher

Wiley

Subject

Food Science

Reference116 articles.

1. Protective effect of kombucha tea against acetaminophen-induced hepatotoxicity in mice: a biochemical and histopathological study;Abshenas;Comp Clin Pathol,2012

2. Effects of dietary alternatives (probiotic, green tea powder, and kombucha tea) as antimicrobial growth promoters on growth, ileal nutrient digestibility, blood parameters, and immune response of broiler chickens;Afsharmanesh;Comp Clin Pathol,2013

3. Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats;Aloulou;BMC Complement Altern Med,2012

4. Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action;Banerjee;Food Funct,2011

5. Antibacterial and antifungal activities of black and green kombucha teas;Battikh;J Food Biochem,2012

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