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

By R. Jayabalan, R. Malbaša, E. Lončar, J. Vitas, M. Sathishkumar. Comprehensive Reviews in Food Science and Food Safety, 2014

802 citations recorded by the source corpus.

Subfields: Biotechnology, Complementary and alternative medicine, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/08e6d654d79c7850d2e35bed8aa7f1638a32db4b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. J. Martínez Leal
2. Lucía Valenzuela Suárez
3. Joselina Huerta Oros
4. Anayansi Escalante-Aburto
5. R. Jayabalan

Citations in the corpus

• Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer (2018, neutral): “…is effervescent, slightly sweet, and slightly acidic fermented tea, comprising a SCOBY, a Symbiotic Culture of Bacteria and Yeast, consisting of ethanol fermenting yeast and bacteria originating from the acetic acid bacteria family, which are enclosed in a thick cellulose containing pellicle [16].”
• A review on health benefits of kombucha nutritional compounds and metabolites (2018, background): “However, kombucha cannot be declared toxic for human health due to the presented evidence not being substantial for the affirmation of its toxicity or the disease occurrence in previous studies (Jayabalan et al., 2014).”