The DOI matches its Crossref record; 92 of the 92 references it cites were found in a registry or an index.
A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
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.
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Cites
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Self-citationYeast ecology of Kombucha fermentation
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Jayabalan, R., Subathradevi, P., Marimuthu, S., Sathishkumar, M., & Swaminathan, K. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.12.037 · Cited by 328
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Cited by
Kombucha tea fermentation: Microbial and biochemical dynamics
Chakravorty, S., Bhattacharya, S., Chatzinotas, A., Chakraborty, W., Bhattacharya, D., & Gachhui, R. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2015.12.015 · Cited by 533
A review on health benefits of kombucha nutritional compounds and metabolites
Martínez Leal, J., Valenzuela Suárez, L., Jayabalan, R., Huerta Oros, J., & Escalante-Aburto, A. (2018) · CyTA - Journal of Food · doi:10.1080/19476337.2017.1410499 · Cited by 392
Self-citationKombucha: A systematic review of the empirical evidence of human health benefit
Kapp, J. M., & Sumner, W. (2019) · Annals of Epidemiology · doi:10.1016/j.annepidem.2018.11.001 · Cited by 321
Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics
Arıkan, M., Mitchell, A. L., Finn, R. D., & Gürel, F. (2020) · Journal of Food Science · doi:10.1111/1750-3841.14992 · Cited by 123
Bhattacharya, D., Ghosh, D., Bhattacharya, S., Sarkar, S., Karmakar, P., Koley, H., & Gachhui, R. (2018) · Letters in Applied Microbiology · doi:10.1111/lam.12829 · Cited by 77
Metadata
- Authors
- Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Sathishkumar, M.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2014-06-21
- Volume
- 13
- Issue
- 4
- Pages
- 538-550
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W1740567524
- Cited by
- 939
- References
- 92
- FWCI
- 23.67
- Type
- journal article
- Language
- en
- Open access
- closed
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- Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Sathishkumar, M. (2014). A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12073
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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