biostudies-literatureGolovkina DAMinistry of Science and Higher Education of the Russian Federation47https://www.ebi.ac.uk/biostudies/studies/S-EPMC9818207biostudies-literatureUnknown12(1)Kombucha tea was made by the fermentation of SCOBY culture of green tea broth with the addition of <i>Fucus vesiculosus</i> algae extract, <i>Cetraria islandica</i> lichen extract and their mixture. Kombucha was also made without the herbal supplements as a control. After 11 days of fermentation, in addition to the yeast <i>Brettanomyces bruxellensis</i> and the bacteria <i>Komagataeibacter rhaeticus</i> and <i>Komagataeibacter hansenii</i> contained in all of the samples, the yeast <i>Zygosaccharomyces bailii</i> and bacteria <i>Komagataeibacter cocois</i> were detected in the samples with the herbal extracts. In all of the kombucha with herbal additives, the total fraction of yeast was decreased as compared to the control. The total content of polyphenols and the antioxidant activity of Foods (Basel, Switzerland)Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties.PMC9818207075-15-2019-1663Krylova ASToshchakov SVGolovkina DAAyrapetyan ONLapina IMZhurishkina EVKomissarov AEErmilov FKBarsegyan AMVinogradova ENKulminskaya AAfalseEffect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties.Kombucha tea was made by the fermentation of SCOBY culture of green tea broth with the addition of <i>Fucus vesiculosus</i> algae extract, <i>Cetraria islandica</i> lichen extract and their mixture. Kombucha was also made without the herbal supplements as a control. After 11 days of fermentation, in addition to the yeast <i>Brettanomyces bruxellensis</i> and the bacteria <i>Komagataeibacter rhaeticus</i> and <i>Komagataeibacter hansenii</i> contained in all of the samples, the yeast <i>Zygosaccharomyces bailii</i> and bacteria <i>Komagataeibacter cocois</i> were detected in the samples with the herbal extracts. In all of the kombucha with herbal additives, the total fraction of yeast was decreased as compared to the control. The total content of polyphenols and the antioxidant activity of 2022-01-01T00:00:00Z2022 Dec2025-05-29T16:21:53.84Z2025-04-21T16:22:42.879ZS-EPMC98182073661326510.3390/foods12010047