{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T02:19:29Z","timestamp":1791685169948,"version":"4.3.4"},"reference-count":53,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2025,7,28]],"date-time":"2025-07-28T00:00:00Z","timestamp":1753660800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"High-Level Talent Training Program for Postgraduates of Tibet University","award":["2022-GSP-B005"],"award-info":[{"award-number":["2022-GSP-B005"]}]},{"name":"High-Level Talent Training Program for Postgraduates of Tibet University","award":["XZ202301ZY0006G"],"award-info":[{"award-number":["XZ202301ZY0006G"]}]},{"name":"High-Level Talent Training Program for Postgraduates of Tibet University","award":["XZ202501ZY0091"],"award-info":[{"award-number":["XZ202501ZY0091"]}]},{"name":"High-Level Talent Training Program for Postgraduates of Tibet University","award":["NQKJ-2023-15"],"award-info":[{"award-number":["NQKJ-2023-15"]}]},{"name":"High-Level Talent Training Program for Postgraduates of Tibet University","award":["NXTS2401"],"award-info":[{"award-number":["NXTS2401"]}]},{"name":"High-Level Talent Training Program for Postgraduates of Tibet University","award":["xzdxdr202407"],"award-info":[{"award-number":["xzdxdr202407"]}]},{"name":"High-Level Talent Training Program for Postgraduates of Tibet University","award":["2025XCX095"],"award-info":[{"award-number":["2025XCX095"]}]},{"name":"Key R&amp;D Project of the Science and Technology Program of Tibet Autonomous Region","award":["2022-GSP-B005"],"award-info":[{"award-number":["2022-GSP-B005"]}]},{"name":"Key R&amp;D Project of the Science and Technology Program of Tibet Autonomous Region","award":["XZ202301ZY0006G"],"award-info":[{"award-number":["XZ202301ZY0006G"]}]},{"name":"Key R&amp;D Project of the Science and Technology Program of Tibet Autonomous Region","award":["XZ202501ZY0091"],"award-info":[{"award-number":["XZ202501ZY0091"]}]},{"name":"Key R&amp;D Project of the Science and Technology Program of Tibet Autonomous Region","award":["NQKJ-2023-15"],"award-info":[{"award-number":["NQKJ-2023-15"]}]},{"name":"Key R&amp;D Project of the Science and Technology Program of Tibet Autonomous Region","award":["NXTS2401"],"award-info":[{"award-number":["NXTS2401"]}]},{"name":"Key R&amp;D Project of the Science and Technology Program of Tibet Autonomous Region","award":["xzdxdr202407"],"award-info":[{"award-number":["xzdxdr202407"]}]},{"name":"Key R&amp;D Project of the Science and Technology Program of Tibet Autonomous Region","award":["2025XCX095"],"award-info":[{"award-number":["2025XCX095"]}]},{"name":"Nagchu City Science and Technology Program Key R&amp;D Project","award":["2022-GSP-B005"],"award-info":[{"award-number":["2022-GSP-B005"]}]},{"name":"Nagchu City Science and Technology Program Key R&amp;D Project","award":["XZ202301ZY0006G"],"award-info":[{"award-number":["XZ202301ZY0006G"]}]},{"name":"Nagchu City Science and Technology Program Key R&amp;D Project","award":["XZ202501ZY0091"],"award-info":[{"award-number":["XZ202501ZY0091"]}]},{"name":"Nagchu City Science and Technology Program Key R&amp;D Project","award":["NQKJ-2023-15"],"award-info":[{"award-number":["NQKJ-2023-15"]}]},{"name":"Nagchu City Science and Technology Program Key R&amp;D Project","award":["NXTS2401"],"award-info":[{"award-number":["NXTS2401"]}]},{"name":"Nagchu City Science and Technology Program Key R&amp;D Project","award":["xzdxdr202407"],"award-info":[{"award-number":["xzdxdr202407"]}]},{"name":"Nagchu City Science and Technology Program Key R&amp;D Project","award":["2025XCX095"],"award-info":[{"award-number":["2025XCX095"]}]},{"name":"Open Project of North Minzu University Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments","award":["2022-GSP-B005"],"award-info":[{"award-number":["2022-GSP-B005"]}]},{"name":"Open Project of North Minzu University Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments","award":["XZ202301ZY0006G"],"award-info":[{"award-number":["XZ202301ZY0006G"]}]},{"name":"Open Project of North Minzu University Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments","award":["XZ202501ZY0091"],"award-info":[{"award-number":["XZ202501ZY0091"]}]},{"name":"Open Project of North Minzu University Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments","award":["NQKJ-2023-15"],"award-info":[{"award-number":["NQKJ-2023-15"]}]},{"name":"Open Project of North Minzu University Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments","award":["NXTS2401"],"award-info":[{"award-number":["NXTS2401"]}]},{"name":"Open Project of North Minzu University Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments","award":["xzdxdr202407"],"award-info":[{"award-number":["xzdxdr202407"]}]},{"name":"Open Project of North Minzu University Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments","award":["2025XCX095"],"award-info":[{"award-number":["2025XCX095"]}]},{"name":"High-Level Talent Recruitment Program of Tibet University","award":["2022-GSP-B005"],"award-info":[{"award-number":["2022-GSP-B005"]}]},{"name":"High-Level Talent Recruitment Program of Tibet University","award":["XZ202301ZY0006G"],"award-info":[{"award-number":["XZ202301ZY0006G"]}]},{"name":"High-Level Talent Recruitment Program of Tibet University","award":["XZ202501ZY0091"],"award-info":[{"award-number":["XZ202501ZY0091"]}]},{"name":"High-Level Talent Recruitment Program of Tibet University","award":["NQKJ-2023-15"],"award-info":[{"award-number":["NQKJ-2023-15"]}]},{"name":"High-Level Talent Recruitment Program of Tibet University","award":["NXTS2401"],"award-info":[{"award-number":["NXTS2401"]}]},{"name":"High-Level Talent Recruitment Program of Tibet University","award":["xzdxdr202407"],"award-info":[{"award-number":["xzdxdr202407"]}]},{"name":"High-Level Talent Recruitment Program of Tibet University","award":["2025XCX095"],"award-info":[{"award-number":["2025XCX095"]}]},{"name":"University-Level Innovation and Entrepreneurship Training Program for College Students of Tibet University","award":["2022-GSP-B005"],"award-info":[{"award-number":["2022-GSP-B005"]}]},{"name":"University-Level Innovation and Entrepreneurship Training Program for College Students of Tibet University","award":["XZ202301ZY0006G"],"award-info":[{"award-number":["XZ202301ZY0006G"]}]},{"name":"University-Level Innovation and Entrepreneurship Training Program for College Students of Tibet University","award":["XZ202501ZY0091"],"award-info":[{"award-number":["XZ202501ZY0091"]}]},{"name":"University-Level Innovation and Entrepreneurship Training Program for College Students of Tibet University","award":["NQKJ-2023-15"],"award-info":[{"award-number":["NQKJ-2023-15"]}]},{"name":"University-Level Innovation and Entrepreneurship Training Program for College Students of Tibet University","award":["NXTS2401"],"award-info":[{"award-number":["NXTS2401"]}]},{"name":"University-Level Innovation and Entrepreneurship Training Program for College Students of Tibet University","award":["xzdxdr202407"],"award-info":[{"award-number":["xzdxdr202407"]}]},{"name":"University-Level Innovation and Entrepreneurship Training Program for College Students of Tibet University","award":["2025XCX095"],"award-info":[{"award-number":["2025XCX095"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biology"],"abstract":"<jats:p>Kombucha, a traditional fermented beverage, has become an important topic in global health beverage research due to its potential health benefits. The aim of this review is to integrate the existing literature and analyze the interactions among microbial communities during the fermentation process of kombucha, especially how Saccharomyces, Acetobacter, and Lactobacillus generate bioactive components with health benefits through the cascade reaction in sugar metabolism\u2013ethanol oxidation\u2013organic acid accumulation. We also focus on the effects of fermentation conditions (e.g., time, temperature, and strain) on the microbial community structure and metabolic pathways, as well as their effects on the bioactive components and quality of kombucha microbiota (the microbial community in kombucha). By combing and analyzing the existing studies, this review provides an important theoretical basis for the optimization of the fermentation process, enhancement of health benefits, and development of functional beverages of kombucha microbiota, as well as new ideas for future research directions.<\/jats:p>","DOI":"10.3390\/biology14080952","type":"journal-article","created":{"date-parts":[[2025,7,28]],"date-time":"2025-07-28T14:50:03Z","timestamp":1753714203000},"page":"952","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["A Comprehensive Evaluation of Microbial Synergistic Metabolic Mechanisms and Health Benefits in Kombucha Fermentation: A Review"],"prefix":"10.3390","volume":"14","author":[{"given":"Xinyao","family":"Li","sequence":"first","affiliation":[{"name":"Key Laboratory of Biodiversity and Environment on the Qinghai-Tibetan Plateau, Ministry of Education, Xizang University, Lhasa 850000, China"},{"name":"School of Ecology and Environment, Xizang University, Lhasa 850000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Norzin","family":"Tso","sequence":"additional","affiliation":[{"name":"Key Laboratory of Biodiversity and Environment on the Qinghai-Tibetan Plateau, Ministry of Education, Xizang University, Lhasa 850000, China"},{"name":"School of Ecology and Environment, Xizang University, Lhasa 850000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuaishuai","family":"Huang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Biodiversity and Environment on the Qinghai-Tibetan Plateau, Ministry of Education, Xizang University, Lhasa 850000, China"},{"name":"School of Ecology and Environment, Xizang University, Lhasa 850000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-9493-5702","authenticated-orcid":false,"given":"Junwei","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Biodiversity and Environment on the Qinghai-Tibetan Plateau, Ministry of Education, Xizang University, Lhasa 850000, China"},{"name":"School of Ecology and Environment, Xizang University, Lhasa 850000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2663-1885","authenticated-orcid":false,"given":"Yonghong","family":"Zhou","sequence":"additional","affiliation":[{"name":"Key Laboratory of Biodiversity and Environment on the Qinghai-Tibetan Plateau, Ministry of Education, Xizang University, Lhasa 850000, China"},{"name":"School of Ecology and Environment, Xizang University, Lhasa 850000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruojin","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Biodiversity and Environment on the Qinghai-Tibetan Plateau, Ministry of Education, Xizang University, Lhasa 850000, China"},{"name":"School of Ecology and Environment, Xizang University, Lhasa 850000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"580","DOI":"10.1111\/1750-3841.14068","article-title":"Understanding kombucha tea fermentation: A review","volume":"83","author":"Beaufort","year":"2018","journal-title":"J. Food Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"843","DOI":"10.1007\/s10068-010-0119-6","article-title":"Biochemical characteristics of tea fungus produced during kombucha fermentation","volume":"19","author":"Jayabalan","year":"2010","journal-title":"J. Food Sci. Biotechnol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"508","DOI":"10.1002\/fft2.328","article-title":"Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree","volume":"5","author":"Yuan","year":"2024","journal-title":"Food Front."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"117765","DOI":"10.1016\/j.lwt.2025.117765","article-title":"Decoding the dynamic evolution of volatile organic compounds of dark tea during solid-state fermentation with Debaryomyces hansenii using HS-SPME-GC\/MS, E-nose and transcriptomic analysis","volume":"223","author":"Huang","year":"2025","journal-title":"LWT"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"115219","DOI":"10.1016\/j.foodres.2024.115219","article-title":"Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea","volume":"197","author":"Xiao","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_6","first-page":"185","article-title":"Enhancement of kombucha fermentation by adding Lactobacillus","volume":"44","author":"Xia","year":"2018","journal-title":"J. Food Ferment. Ind."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"390","DOI":"10.1080\/19476337.2017.1410499","article-title":"A review on health benefits of kombucha nutritional compounds and metabolites","volume":"16","author":"Leal","year":"2018","journal-title":"CyTA-J. Food."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"2317","DOI":"10.1101\/gr.096651.109","article-title":"The NIH human microbiome project","volume":"19","author":"Peterson","year":"2009","journal-title":"Genome Res."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"502","DOI":"10.1016\/j.foodchem.2005.05.080","article-title":"Effects of origins and fermentation time on the antioxidant activities of kombucha","volume":"98","author":"Chu","year":"2006","journal-title":"Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"601","DOI":"10.1080\/19476337.2017.1321588","article-title":"Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties","volume":"15","author":"Sionek","year":"2017","journal-title":"CyTA-J. Food."},{"key":"ref_11","first-page":"436","article-title":"Isolation and olecular identification of fungal colonization of Pu-erh Tea","volume":"29","author":"Zhao","year":"2009","journal-title":"J. Tea Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"9064","DOI":"10.1021\/jf8020893","article-title":"Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties","volume":"56","author":"Jayabalan","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_13","first-page":"147","article-title":"Development on functional fermented beverage with Kombucha A4","volume":"43","author":"Sun","year":"2017","journal-title":"Food Ferment. Ind."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"538","DOI":"10.1111\/1541-4337.12073","article-title":"A review on kombucha tea microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus","volume":"13","author":"Jayabalan","year":"2014","journal-title":"Compr. Rev. Food. Sci. Food Saf."},{"key":"ref_15","unstructured":"Floch, M.H., Ringel, Y., and Allan Walker, W. (2017). Chapter 18-Common organisms and probiotics: Saccharomyces boulardii. Microbiota Gastrointest Pathophysiol, Academic Press."},{"key":"ref_16","unstructured":"P\u00e9ter, G., and Rosa, C. (2006). Sugar metabolism in Saccharomyces: An overview of aerobic and anaerobic glucose catabolism. Biodivers Ecophysiol Saccharomyces, Springer."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1002\/j.2050-0416.1986.tb04403.x","article-title":"The biochemistry of maturation","volume":"92","author":"Masschelein","year":"1986","journal-title":"J. Inst. Brew."},{"key":"ref_18","first-page":"165","article-title":"Kombucha tea fermentation: A review","volume":"78","author":"Laureys","year":"2020","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref_19","first-page":"388","article-title":"Research progress on development and utilization of functional microorganisms from kombucha","volume":"45","author":"Liu","year":"2024","journal-title":"Sci. Technol. Food Ind."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Wang, B., Shao, Y., Chen, T., Chen, W., and Chen, F. (2015). Global insights into acetic acid resistance mechanisms and genetic stability of Acetobacter pasteurianus strains by comparative genomics. Sci. Rep., 5.","DOI":"10.1038\/srep18330"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.cofs.2015.03.001","article-title":"Lactic metabolism revisited: Metabolism of Lactobacillus in food fermentations and food spoilage","volume":"2","year":"2015","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Hammel, R., Karakilic, V., and Shaw, F. (2016). The affect of temperature and pH on the food safety of kombucha tea. BCIT Environ. Public Health J.","DOI":"10.47339\/ephj.2016.91"},{"key":"ref_23","first-page":"268","article-title":"Recent Progress in Understanding the Interaction Patterns between Yeast and Lactic Acid Bacteria and Their Applications in Fermented Foods","volume":"43","author":"Liu","year":"2022","journal-title":"Food Sci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"392","DOI":"10.1016\/j.foodchem.2006.05.032","article-title":"Changes in content of organic acids and tea polyphenols during kombucha tea fermentation","volume":"102","author":"Jayabalan","year":"2007","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Li, J., Xu, R., Zong, L., Brake, J., Cheng, L., Wu, J., and Wu, X. (2021). Dynamic evolution and correlation between metabolites and microorganisms during manufacturing process and storage of fu brick tea. Metabolites, 11.","DOI":"10.3390\/metabo11100703"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1406","DOI":"10.1111\/j.1365-2621.2011.02629.x","article-title":"Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer","volume":"46","author":"Wang","year":"2011","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Jafari, R., Naghavi, N.S., Khosravi-Darani, K., Doudi, M., and Shahanipour, K. (2020). Kombucha microbial starter with enhanced production of antioxidant compounds and invertase. Biocatal. Agric. Biotechnol., 29.","DOI":"10.1016\/j.bcab.2020.101789"},{"key":"ref_28","first-page":"185","article-title":"Gluconic acid: Properties, applications and microbial production","volume":"44","author":"Ramachandran","year":"2006","journal-title":"Food Technol. Biotechnol."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Antolak, H., Piechota, D., and Kucharska, A. (2021). Kombucha tea a double power of bioactive compounds from tea and symbiotic culture of bacteria and Saccharomyces (SCOBY). Antioxidants, 10.","DOI":"10.3390\/antiox10101541"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/S0963-9969(00)00067-3","article-title":"Tea, kombucha, and health: A review","volume":"33","author":"Dufresne","year":"2000","journal-title":"Food Res. Int."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"976","DOI":"10.4315\/0362-028X-63.7.976","article-title":"Kombucha, the fermented tea: Microbiology, composition, and claimed health effects","volume":"63","author":"Greenwalt","year":"2000","journal-title":"J. Food Prot."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Kaewkod, T., Bovonsombut, S., and Tragoolpua, Y. (2019). Efficacy of kombucha obtained from green, oolong, and black teas on inhibition of pathogenic bacteria, antioxidation, and toxicity on colorectal cancer cell line. Microorganisms, 7.","DOI":"10.3390\/microorganisms7120700"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"328","DOI":"10.1016\/j.fct.2013.07.051","article-title":"Effect of kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats","volume":"60","author":"Bhattacharya","year":"2013","journal-title":"Food Chem. Toxicol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1877","DOI":"10.1007\/s13197-020-04699-6","article-title":"Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages","volume":"58","author":"Valiyan","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"e24093","DOI":"10.1002\/jcla.24093","article-title":"Bacteriocins: Properties and potential use as antimicrobials","volume":"36","author":"Darbandi","year":"2022","journal-title":"J. Clin. Lab. Anal."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1111\/j.1472-765X.1989.tb00255.x","article-title":"The bactericidal activity of tea and coffee","volume":"8","author":"Toda","year":"2008","journal-title":"Lett. Appl. Microbioly"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.ijfoodmicro.2015.12.015","article-title":"Kombucha tea fermentation: Microbial and biochemical dynamics","volume":"220","author":"Chakravorty","year":"2016","journal-title":"Int. J. Food Microbiol."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Zubaidah, E., Dea, E.C., and Sujuti, H. (2022). Physicochemical and microbiological characteristics of kombucha based on various concentration of Javanese turmeric (Curcuma xanthorrhiza). Biocatal. Agric. Biotechnol., 44.","DOI":"10.1016\/j.bcab.2022.102467"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Anantachoke, N., Duangrat, R., Sutthiphatkul, T., Ochaikul, D., and Mangmool, S. (2023). Kombucha beverages produced from fruits, vegetables, and plants: A review on their pharmacological activities and health benefits. Foods, 12.","DOI":"10.3390\/foods12091818"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"73","DOI":"10.3390\/applmicrobiol2010005","article-title":"Advances in Kombucha Tea Fermentation: A Review","volume":"2","author":"Nyhan","year":"2022","journal-title":"Appl. Microbiol."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Diez-Ozaeta, I., and Juaristi Astiazaran, O. (2022). Recent advances in kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production. Int. J. Food Microbiol., 377.","DOI":"10.1016\/j.ijfoodmicro.2022.109783"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Oulahal, N., and Degraeve, P. (2021). Phenolic-Rich plant extracts with antimicrobial activity: An alternative to food preservatives and biocides? Front. Microbiol., 12.","DOI":"10.3389\/fmicb.2021.753518"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"12299","DOI":"10.1096\/fj.201900398RR","article-title":"Enteric dysbiosis is associated with sepsis in patients","volume":"33","author":"Liu","year":"2019","journal-title":"FASEB J."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"10263","DOI":"10.1039\/D1FO01839F","article-title":"Kombucha ameliorates LPS-induced sepsis in a mouse model","volume":"12","author":"Wang","year":"2021","journal-title":"Food Funct."},{"key":"ref_45","unstructured":"Zhang, Z., Wang, C., Qin, C., Gao, Y., and Wang, X. (2016). The effect of a fermented beverage of kombucha on lmmunoregulation of BALB\/c mice. China Food Addit., 89\u201393."},{"key":"ref_46","first-page":"395","article-title":"Antiproliferative and antimicrobial activity of traditional kombucha and Satureja montana L. kombucha","volume":"13","author":"Bogdanovic","year":"2008","journal-title":"J. Buon"},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Wang, D., Wang, T., Li, Z., Guo, Y., and Granato, D. (2022). Green tea polyphenols upregulate the Nrf2 signaling pathway and suppress oxidative stress and inflammation markers in D-galactose-induced liver aging in mice. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.836112"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1111\/j.1472-765X.1994.tb00459.x","article-title":"The bactericidial activity of tea against helicobacter pylori","volume":"19","author":"Diker","year":"2008","journal-title":"Lett. Appl. Microbioly"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1007\/BF02784115","article-title":"Effect of green tea and black tea on the metabolisms of mineral elements in old rats","volume":"65","author":"Deng","year":"1998","journal-title":"Biol. Trace Elem. Res."},{"key":"ref_50","first-page":"228","article-title":"Optimtzation of fermentatioan conditions for kombucha tea","volume":"32","author":"Zuo","year":"2011","journal-title":"Food Sci."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"132719","DOI":"10.1016\/j.foodchem.2022.132719","article-title":"Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions","volume":"385","author":"Bortolomedi","year":"2022","journal-title":"Food Chem."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"2342954","DOI":"10.1155\/2022\/2342954","article-title":"Effect of fermentation time on physiochemical properties of kombucha produced from different teas and fruits: Comparative study","volume":"2022","author":"Li","year":"2022","journal-title":"J. Food Qual."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"6102","DOI":"10.1080\/10408398.2022.2163373","article-title":"Additional advances related to the health benefits associated with kombucha consumption","volume":"64","author":"Esatbeyoglu","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."}],"container-title":["Biology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2079-7737\/14\/8\/952\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:17:20Z","timestamp":1760033840000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2079-7737\/14\/8\/952"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,7,28]]},"references-count":53,"journal-issue":{"issue":"8","published-online":{"date-parts":[[2025,8]]}},"alternative-id":["biology14080952"],"URL":"https:\/\/doi.org\/10.3390\/biology14080952","relation":{},"ISSN":["2079-7737"],"issn-type":[{"value":"2079-7737","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,7,28]]}}}