Kombucha’s functional features and fermentation dynamics: a bibliometric assessment in sustainable food production

Kombucha’s functional features and fermentation dynamics: a bibliometric assessment in sustainable food production

Kombucha is a mildly acidic and carbonated functional beverage produced by fermenting tea leaves (Camellia sinensis) with sugar and symbiotic bacteria (SCOBY). It draws attention to traditional fermented beverages due to its antimicrobial and antioxidant properties and positive effects on health. Ko...

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Bibliographic Details
Main Authors: Gözde Alkan, Naime Meric Konar Erol, Seydi Yıkmış, Hatice Er, Selim Öğüt, Abdullah Yinanç
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-05-01
Series:Frontiers in Sustainable Food Systems
Subjects:
Kombucha
fermented beverage
biological activity
bibliometric analysis
health benefits
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2025.1593348/full
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