Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome

QR Code

Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome

Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an inc...

Full description

Bibliographic Details
Main Authors:	Ann, Qi Chong, Siew, Wen Lau, Nyuk, Ling Chin, Talib, Rosnita A., Kadir Basha, Roseliza
Format:	Article
Published:	Multidisciplinary Digital Publishing Institute 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/107999/

Similar Items

Sourdough microbiome comparison and benefits
by: Lau, Siew Wen, et al.
Published: (2021)

Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas
by: Chong, Ann Qi, et al.
Published: (2024)

Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage
by: Hasan, Belal J. Muhialdin Mula, et al.
Published: (2019)

Developments of spray-dried Kombucha tea beverage
by: Mat Nor, Nor Arifah
Published: (2020)

Development Of Fermented Water Kefir Amaranth Drink
by: Chin, Wen Yi
Published: (2020)

Probiotic fermented Carica papaya water kefir with chemopreventive potential
by: Chin, Kah Wei, et al.
Published: (2025)

Modelling the three-stage activation process of composite sourdough starters developed using pumpkin and mung bean flours
by: Lau, Siew Wen, et al.
Published: (2024)

Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach
by: Wee, Yin Koh, et al.
Published: (2017)

Development of kombucha beverage derived from aquilaria malaccensis tea infused with pineapple and mint
by: Looi, Tze San
Published: (2022)

Optimization of coconut milk kefir beverage by RSM and screening of its metabolites and peptides
by: Taleb Abadl, Muna Mahmood, et al.
Published: (2023)

Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam
by: Chong, Ann Qi, et al.
Published: (2024)

Evaluation of antioxidant, antimicrobial and potential anticancer activities of papaya-based kombucha beverages on colon cancer
by: Sharifudin, Shaiful Adzni
Published: (2024)

Probiotic growth pattern and physicochemical evaluation of water kefir fermentation
by: Phin, Yin Sin, et al.
Published: (2024)

Probiotic growth pattern and physicochemical evaluation of water kefir fermentation
by: Sin, Phin Yin, et al.
Published: (2024)

Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage
by: Mahmood Taleb Abadl, Muna
Published: (2023)

Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
by: Mohd Roby, Bizura Hasida
Published: (2020)

Storage stability of antioxidant in milk products fermented with selected kefir grain microflora
by: Biadała, Agata, et al.
Published: (2021)

The Effect Of Different Pineapple Ripeness On The Physicochemical, Microbiological Properties Of Fermented Kefir Drink
by: Tan, Kwan Liang
Published: (2020)

Microbiological and physicochemical evaluation on the fermentation of water kefir using brown sugar and palm sugar
by: Sin, Phin Yin, et al.
Published: (2022)

Kefir and its biological activities
by: Azizi, Nor Farahin, et al.
Published: (2021)

The effects of encapsulation process involving arabic gum on the metabolites, antioxidant and antibacterial activity of kombucha (fermented sugared tea)
by: Mohsin, Aliah Zannierah, et al.
Published: (2022)

Popular fermented foods and beverages in Southeast Asia
by: Law, Se Vern, et al.
Published: (2011)

Microbiota profile of Malaysian kefir grain and anti-metastatic effects of kefir water in murine breast cancer cells
by: Zamberi, Nur Rizi
Published: (2016)

Microbiome of traditional Chinese soy sauce fermentation brine / Joanita binti Sulaiman
by: Sulaiman, Joanita
Published: (2014)

Kesan penambahan fukoidan terhadap kualiti penyimpanan kombucha
by: Nurul Shahirah Aziz,, et al.
Published: (2024)

The effect of storage conditions on ethanol content of kombucha tea
by: Sharizainor Sharina, Mohamed Shariff, et al.
Published: (2023)

Encapsulation of phenolics in kombucha tea: Antioxidant activity of end products
by: Hazrulrizawati, Hamid, et al.
Published: (2023)

Isolation and characterization of Lactobacillus spp. from kefir samples in Malaysia
by: Talib, Noorshafadzilah, et al.
Published: (2019)

Isolation and identification of Lactobacillus spp. from kefir samples in Malaysia
by: Talib, Noorshafadzilah, et al.
Published: (2019)

Hasilkan produk kefir, tembus pasaran luar negara
by: Md Noor, Haslina
Published: (2022)

The Lung Microbiome In COPD
by: Sze, M., et al.
Published: (2011)

Characterization of cellulose production by a Gluconacetobacter xylinus strain from Kombucha
by: Nguyen, V., et al.
Published: (2008)

Alteration of the gut microbiome in normal and overweight school children from Selangor with Lactobacillus fermented milk administration
by: Joseph, Narcisse, et al.
Published: (2020)

Energy usage and drying capacity of flat-bed and inclined-bed dryers for rough rice drying
by: Ghiasi, M., et al.
Published: (2016)

Aroma release from carbonated beverages
by: Yeo, HuiQi
Published: (2018)

Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea
by: Ahmad Azfaralariff,, et al.
Published: (2022)

Effect of halloysite nanoclay concentration and addition of glycerol on mechanical properties of bionanocomposite films
by: Risyon, Nazratul Putri, et al.
Published: (2016)

The antimetastatic and antiangiogenesis effects of kefir water on murine breast cancer cells
by: Zamberi, Nur Rizi, et al.
Published: (2016)

Quality characteristics and antioxidant activity of fermented symbiotic beverages supplemented with Eucheuma cottonii
by: Ali, Muhammad Qasim, et al.
Published: (2025)

Anti‑Diabetic Effect of Lactobacillus Paracasei Isolated from Malaysian Water Kefir Grains
by: Talib, Noorshafadzilah, et al.
Published: (2023)