BIBLIOGRAPHIE
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Amarasekara, Ananda S. et al. (2020 1 20) A comparison of kombucha SCOBY bacterial cellulose purification methods. SN Applied Sciences, 2(2), 240.doi: 10.1007/s42452-020-1982-2.
Martínez Leal, Jessica et al. (2018 1) A review on health benefits of kombucha nutritional compounds and metabolites. CyTA - Journal of Food, 16(1), 390–399.doi: 10.1080/19476337.2017.1410499.
Jayabalan, Rasu et al. (2014) A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538–550.doi: 10.1111/1541-4337.12073.
Zhang, S. et al. (2022) Changes in functional components and biological activity of Lycium barbarum after fermentation with Kombucha SCOBY. Journal of Food Processing and Preservation,.doi: 10.1111/jfpp.16758.
Laavanya, D. et al. (2021 5 1) Current challenges, applications and future perspectives of SCOBY cellulose of Kombucha fermentation. Journal of Cleaner Production, 295, 126454.doi: 10.1016/j.jclepro.2021.126454.
Ivory, R. et al. (2021) Determination of Ethanol Concentration in Kombucha Beverages: Single-Laboratory Validation of an Enzymatic Method, First Action Method 2019.08. Journal of AOAC International, 104(2), 422–430.doi: 10.1093/jaoacint/qsaa122.
Chan, M. et al. (2021) Determination of Ethanol Content in Kombucha Using Headspace Gas Chromatography with Mass Spectrometry Detection: Single-Laboratory Validation. Journal of AOAC International, 104(1), 122–128.doi: 10.1093/jaoacint/qsaa094.
Di Natale, C. et al. (2022) Engineered Bacterial Cellulose Nanostructured Matrix for Incubation and Release of Drug-Loaded Oil in Water Nanoemulsion. Frontiers in Bioengineering and Biotechnology, 10.doi: 10.3389/fbioe.2022.851893.
Nirmal, N. et al. (2020) Formation of dialysis-free Kombucha-based bacterial nanocellulose embedded in a polypyrrole/PVA composite for bulk conductivity measurements. RSC Advances, 10(46), 27585–27597.doi: 10.1039/d0ra04649c.
Watawana, Mindani I. et al. (2015) Health, Wellness, and Safety Aspects of the Consumption of Kombucha. Journal of Chemistry, 2015, 1–11.doi: 10.1155/2015/591869.
May, Alexander et al. (2019) Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem. PeerJ, 7, e7565.doi: 10.7717/peerj.7565.
Miranda, Jeniffer Ferreira et al. (2022 2) Kombucha: A review of substrates, regulations, composition, and biological properties. Journal of Food Science, 87(2), 503–527.doi: 10.1111/1750-3841.16029.
Coelho, Raquel Macedo Dantas et al. (2020 12) Kombucha: Review. International Journal of Gastronomy and Food Science, 22, 100272.doi: 10.1016/j.ijgfs.2020.100272.
Cardoso, Rodrigo Rezende et al. (2020 2 1) Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Research International, 128, 108782.doi: 10.1016/j.foodres.2019.108782.
Priyadharshini, T. et al. (2022) Machine learning prediction of SCOBY cellulose yield from Kombucha tea fermentation. Bioresource Technology Reports, 18.doi: 10.1016/j.biteb.2022.101027.
Pathy, Abhijeet et al. (2022 6 1) Malachite green removal using algal biochar and its composites with kombucha SCOBY: An integrated biosorption and phycoremediation approach. Surfaces and Interfaces, 30, 101880.doi: 10.1016/j.surfin.2022.101880.
Pradhan, S. et al. (2022) Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste. Journal of Food Science and Technology,.doi: 10.1007/s13197-022-05476-3.
Harrison, Keisha and Curtin, Chris (2021 5 14) Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America. Microorganisms, 9(5), 1060.doi: 10.3390/microorganisms9051060.
Tran, Thierry et al. (2020 7 21) Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage. Foods, 9(7), 963.doi: 10.3390/foods9070963.
Weihua, Q. et al. (2022) Production of bacterial cellulose from enzymatic hydrolysate of kitchen waste by fermentation with kombucha. Biomass Conversion and Biorefinery,.doi: 10.1007/s13399-022-02903-5.
Nguyen, Nguyen Khoi et al. (2015 12 1) Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid. LWT - Food Science and Technology, 64(2), 1149–1155.doi: 10.1016/j.lwt.2015.07.018.
Behera, Bunushree et al. (2022 2 1) Techno-economic feasibility assessment of bacterial cellulose biofilm production during the Kombucha fermentation process. Bioresource Technology, 346, 126659.doi: 10.1016/j.biortech.2021.126659.
Behera, Bunushree et al. (2022 2 1) Techno-economic feasibility assessment of bacterial cellulose biofilm production during the Kombucha fermentation process. Bioresource Technology, 346, 126659.doi: 10.1016/j.biortech.2021.126659.
Soares, Marcelo Gomes et al. (2021 4) Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review. Trends in Food Science & Technology, 110, 539–550.doi: 10.1016/j.tifs.2021.02.017.
Santana de Carvalho, Daniel et al. (2022) The Space-Exposed Kombucha Microbial Community Member Komagataeibacter oboediens Showed Only Minor Changes in Its Genome After Reactivation on Earth. Frontiers in Microbiology, 13.https://www.frontiersin.org/articles/10.3389/fmicb.2022.782175.
Villarreal-Soto, Silvia Alejandra et al. (2018 3) Understanding Kombucha Tea Fermentation: A Review. Journal of Food Science, 83(3), 580–588.doi: 10.1111/1750-3841.14068.
Livres et ThèsesSchwenk, Donna (2015) Cultured Food for Health: A Guide to Healing Yourself With Probiotic Foods Kefir * Kombucha * Cultured Vegetables. Hay House, Inc.
Elabd, Adam (2017) Fermentation: Mode D'emploi. Modus Vivendi.
Deutsch, Jonathan et al. (2012) They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food From Around the World. ABC-CLIO, LLC.http://ebookcentral.proquest.com/lib/lewisclark/detail.action?docID=831974.
Pages WebBest Practices – Kombucha Brewers International https://kombuchabrewers.org/resources/best-practices/
Biomaterials: What is SCOBY Leather? https://www.colorado.edu/ecenter/2021/11/04/biomaterials-what-scoby-leather
Global Kombucha Market is Anticipated to be Worth $1.8 Billion by 2020 https://www.prnewswire.com/news-releases/global-kombucha-market-is-anticipated-to-be-worth-18-billion-by-2020-518284231.html
GT’s Living Foods | Kombucha, Kefir, Coconut Yogurt, and More https://gtslivingfoods.com/
KBI Verification Program – Kombucha Brewers International https://kombuchabrewers.org/industry-analysis/kbi-verification/
Kombucha | Food Source Information http://fsi.colostate.edu/kombucha/
Kombucha: A Healthy Probiotic Rich Vegan Drink https://cleancuisine.com/kombucha/
Kombucha: a systematic review of the empirical evidence of human health benefit https://reader.elsevier.com/reader/sd/pii/S1047279718307385?token=DDAEB2CA8633CDE771F1DBD37377EA2B91FAAA5CDF915943C9313BAA970DA25FEB882E371F043ECE574A12B4CE8B2DBC
Meet GT Dave, the King of Kombucha https://www.inc.com/magazine/201503/tom-foster/the-king-of-kombucha.html
Recipe for Confusion: Kombucha Struggles With Ingredient Controversies https://www.bevnet.com/news/2017/recipe-confusion-kombucha-struggles-ingredient-controversies
The Queer History of Kombucha https://food52.com/blog/20366-queer-history-of-kombucha
The Secret Lives of Kombucha https://distributeddesign.eu/the-secret-lives-of-kombucha/
Vidéoskombucha · Applied Research Program, by thr34d5. https://vimeo.com/322131627.
Kombucha Tsugi: the bag edition. https://vimeo.com/373091650.