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Keywords: Kombucha, Fermentation, Probiotics, Yeast Graphical abstract Highlights Fifteen representative yeast strains from commercial Kombucha samples sold in New Zealand were evaluated for their in vitro probiotic potential

A randomized, double-blind, placebo-controlled study involving 21 Chinese women (ages 3045 years) demonstrated that GAP increased the GSH/GSSG ratio significantly at 48 hours post ultraviolet (UV) exposure ( p =0.02)

The current study provides insights that may lead to innovative eco-friendly approaches for controlling white mold disease and mitigating its impact on bean cultivation

doi: 10.1016/S2213-8587(22)00187-5

pylori with superior antibacterial efficacy, while also maintaining a healthy balance for the commensal bacteria