Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of


Journal

Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009

Informations de publication

Date de publication:
11 Aug 2024
Historique:
received: 08 07 2024
revised: 05 08 2024
accepted: 09 08 2024
medline: 1 9 2024
pubmed: 31 8 2024
entrez: 29 8 2024
Statut: epublish

Résumé

Kombucha is a well-known fermented beverage traditionally made from black tea infusion. Recent studies have focused on finding alternative materials to create novel kombucha beverages with various health benefits. In this study, we prepared and evaluated two novel kombucha beverages using

Identifiants

pubmed: 39202889
pii: molecules29163809
doi: 10.3390/molecules29163809
pmc: PMC11357408
pii:
doi:

Substances chimiques

Antioxidants 0
Phenols 0
Plant Extracts 0
Phytochemicals 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Key Project of Guangdong Provincial Science and Technology Program
ID : 2014B020205002

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Auteurs

Jin Cheng (J)

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.

Dan-Dan Zhou (DD)

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.

Ruo-Gu Xiong (RG)

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.

Si-Xia Wu (SX)

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.

Si-Yu Huang (SY)

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.

Adila Saimaiti (A)

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.

Xiao-Yu Xu (XY)

School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong 999077, China.

Guo-Yi Tang (GY)

School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong 999077, China.

Hua-Bin Li (HB)

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.

Sha Li (S)

School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China.

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Classifications MeSH