Kombucha Brewers International is dedicated to providing accurate information about Kombucha including pertinent research about its health benefits, production methods and experimental uses. This database aggregates the latest and most relevant Kombucha research and scientific studies. These studies are the basis for the articles that KBI publishes on its blog. We invite you to explore the world of Kombucha research.
How to use this site: Build an advanced search using the left column, do a basic search using the box above, or explore one of the indexes below.
Research Scientific Articles
What is Kombucha? Kombucha, aka fermented sweet tea, is a delightful melange of tang and fizz praised by consumers for its broad flavor profile that spans from fruity to earthy to medicinal. The fermentation begins when the microorganisms from a mother SCOBY (Symbiotic Culture of Bacteria and ...
Most Viewed Studies
A review on health benefits of kombuc... Kombucha: How Is It Processed Antimicrobial Activity of Fermented G... A Review on Kombucha Tea-Microbiology... A Case of Kombucha Tea Toxicity Kombucha production using extracted i... 16S rRNA gene sequence detection of a... A review about probiotic foods: Kefir... Antibacterial and antifungal activite... Biochemical Characteristics of Tea Fu...
Most Liked Studies
A review on health benefits of kombuc... Kombucha protects against arsenic-ind... Kombucha: How Is It Processed Arsenic removal from groundwater by p... A Review on Kombucha Tea-Microbiology... Antimicrobial Activity of Fermented G... BIOETHANOL PRODUCTION FROM TEA FUNGAL... Antibacterial and antifungal activite... Characteristics of Kombucha fermentat... A Case of Kombucha Tea Toxicity
Most Recently Added Studies
Value‐added tea (Camellia sinensis)... Uji Aktivitas Antibakteri Teh Kombuch... Uji Aktivitas Antioksidan Minuman Kom... TLC ANALYSIS OF SOME PHENOLIC COMPOUN... Bacterial nanocellulose from side-str... Yeast ecology of Kombucha fermentatio... The survey of effect of Kombucha tea ... The Kombucha Biofilm: a Model System ... The frequency of sister chromatid exc... The elaboration of original functiona...
Most Recently Published Studies
A new temporary skin substitute (biof... Microbiological and technological par... Effects of medium variation and ferme... Functional and Medicinal Beverages Kombucha: How Is It Processed Effect of Kombucha on gut-microbiota ... Multimicrobial Kombucha Culture Toler... Kombucha tea beverage: Microbiologica... Use of kombucha consortium to transfo... Studies on the Microbiology of Kombuc...
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
4-lactone (dsl) Acetic Acid Acetobacter Acid Content Acidity Amino Acids Animal Feed Supplement Antimicrobial Antioxidant Arsenic Arthritis B Vitamins Black Tea Brettanomyces Burns Cadmium Caffeine Calcium Cancer Cells Cellulose Chickens Cholesterol Chronic Fatigue Citric Acid Coffee Common Cold Cosmetic D-saccharic Acid 1 Dental Cavaties Detoxification Diabetes Ducks E. Coli Emf Environmental Pollutant Ethanol Fructose Gastritis Gluconacetobacter Gluconic Acid Glucose Glucuronic Acid Goundwater Contamination Green Tea Heat Pasteurization Hepatoprotective Immunity Iron Kefir Kidney Kombucha Symbiosis Lactic Acid Lactobacillus Liver Longevity Lysine Malic Acid Mannitol Mice Organic Acids Palm Sugar Ph Phosphorous Polyphenols Probiotics Protein Psoriasis Pu-erh Tea Radiation Rats Review Saccharomyces Scar Reduction Sour Cherry Juice Space Stress Sucrose Sugar Content Tartaric Acid Tea Waste Material Temperature Time Topical Toxicant Trichloroethylene (tce) Ulcer Ulcers Vitamin Weight Loss Zygosaccharomyces
By Soheir S Abd, El-Salam
Kombucha is a benefit to people suffering from cancer due to increasing its acidity by the bacterium. This study to isolate and identify the bacterium samples from tea kombucha. Six acetic acid bacteria were isolated from traditional Kombucha fermentation of tea belonging to the family ...
Viewed 244 times • 0 likes
By Maheedhar Gedela, Kalyan Chakravarthy Potu, Vasantha L Gali, Kimberlee Alyamany, Lokesh K Jha
The use of herbal and dietary supplements (HDSs) is widespread and growing due to the popular notion that these products are of natural origins and safe. Kombucha (or "mushroom") tea is one HDS that is consumed by people for various perceived health benefits. Kombucha tea is a well-known health ...
Viewed 171 times • 0 likes
By Alison SungHee Kole, MD, MPH, Heather D. Jones, MD, Russell Christensen, Jay Gladstein, MD
Introduction: Kombucha's ''mushroom'' tea is touted to have medicinal properties. Here, we present a case of hyperthermia, lactic acidosis, and acute renal failure within 15 hours of Kombucha tea ingestion. Case Presentation: A 22-year-old male, newly diagnosed with HIV, became short of breath ...
Viewed 271 times • 1 likes
A COMPARISON BETWEEN THE EFFECT OF GREEN TEA AND KOMBUCHA PREPARED FROM GREEN TEA ON THE WEIGHT OF DIABETIC RATS
By Seyed Ahmad Hosseini, Mehran Gorjian, Latifeh Rasouli, Saeed Shirali
Diabetes is the most common metabolic disease worldwide. One of the clinical features of diabetes type 1 is the weight loss. The weight loss is a very serious issue in the management and treatment of diabetes, especially diabetes type 1, which should be paid special attention. The present study ...
Viewed 80 times • 0 likes
A NEW TEMPORARY SKIN SUBSTITUTE (BIOFILL): EXPERIENCE IN THE BURN UNIT OF THE COIMBRA PEDIATRIC HOSPITAL (CPH)
By A J Coelho Capelo, JG Reis Alves
The authors present their experience with a new temporary skin substitute--a cellulose membrane (BIOFILL) in the Burn Unit of the CPH, used in 36 children with 2nd- and 3rd-degree burns varying between 6 and 25%. Also conducted was a case by case comparative study between 13 children treated ...
Viewed 90 times • 0 likes
By Felix Ash
This article summaries the few selected probiotic foods like Kefir, Kimchi, and Kombucha. These are all the food products that contain high probiotic benefits while comparing with other normal intake. The author has explained how to prepare these probiotic foods and their nutritional values and ...
Viewed 238 times • 0 likes
By Jessica Martinez Leala, Lucia Valenzuela Suareza, Rasu Jayabalanb, Joselina Huerta Orosa, Anayansi Escalante-Aburtoa
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of the ...
Viewed 852 times • 5 likes
A REVIEW ON KOMBUCHA TEA-MICROBIOLOGY, COMPOSITION, FERMENTATION, BENEFICIAL EFFECTS,TOXICITY, AND TEA FUNGUS
By Rasu Jayabalan, Radomir V. Malbaa, Eva S. Lonar, Jasmina S. Vitas, Muthuswamy Sathishkumar
Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea, which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on ...
Viewed 287 times • 2 likes
By Zhao Ping
Kombucha is a long history of functional beverages, retrieve relevant literatures, this text mainly goes to review from biomass composition of Kombucha, nutrition, training methods, separation and purification of microorganisms in Kombucha, fermentation mechanism, health care functions and the ...
Viewed 82 times • 0 likes
By Zoran Kovacevic, Goran Davidovic, Jelena Vuckovic-Filipovic, Mirjana A. Janicijevic-Petrovic, Katarina Janicijevic, Andrijana Popovic
Background: Toxic hepatitis may clinically manifest as other diseases of the liver, where it must always be considered in differential diagnoses of unexplained liver damage, such as poisoning with kombucha tea. Case report: 47-year old female patient was hospitalized and has consumed daily ...
Viewed 97 times • 1 likes
By Ravi Persaud, Thomas Re, Viny Srinivasan
Kombucha Extract (KE) is derived from the fermentation of yeasts and bacteria with black tea, sugar, etc. It is used in a variety of cosmetic products. As Kombucha Tea, it is consumed as a beverage in many parts of the world and thought to exert a number of therapeutic benefits in metabolic ...
Viewed 75 times • 0 likes
ACID CONTENTS AND THE EFFECT OF FERMENTATION CONDITION OF KOMBUCHA TEA BEVERAGES ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES
By Katarzyna Neffe-Skociska, Barbara Sionek, Iwona cibisz, Danuta Kooyn-Krajewska
Kombucha is a healthy beverage which is a final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts. The effect of fermentation conditions on physicochemical, microbiological, and sensory properties of Kombucha tea beverages was evaluated with emphasis ...
Viewed 143 times • 0 likes
AKTIVITAS ANTIOKSIDAN DAN ORGANOLEPTIK KOMBUCHA DAUN KELOR DENGAN LAMA FERMENTASI DAN KONSENTRASI DAUN KELOR YANG BERBEDA
By Agustina WIDYASARI, Dra Aminah Asngad, MSi
Kombucha is a beverage product of tea and sugar fermentation with adding microbial starter kombucha is name Acetobacter xylinum and yeast. In generally, kombucha made by using tealeaves that have high antioxidant content. One of the leaf that has high antioxidant content expect tealeaves are ...
Viewed 66 times • 0 likes
AKTIVITAS ANTIOKSIDAN KOMBUCHA DAUN KOPI (COFFEA ARABICA) DENGAN VARIASI LAMA WAKTU FERMENTASI DAN KONSENTRASI EKSTRAK
By Agustin Wulandari
Kombucha adalah teh yang telah difermentasikan melalui penambahan kultur khamir dan bakteri. Kombucha dikenal sebagai salah satu minuman yang memiliki aktivitas antioksidan. Daun kopi merupakan salah satu bagian dari tanaman kopi yang dianggap limbah dan belum banyak dimanfaatkan. Daun kopi ...
Viewed 23 times • 0 likes
By Nursyah Putri Hassmy, Jemmy Abidjulu, Dan Adithya Yudistira
Kombucha tea is a traditional beverage product of fermented tea and sugar solution by using starter kombucha (Acetobacter xylinum and some of yeast species). The low productivity of contamination from harmful microorganisms causing the disease makes kombucha safe for self-prepared at home ...
Viewed 35 times • 0 likes
By Michael R. Roussin
Viewed 89 times • 0 likes
ANALYSIS OF THE CONDITION AND THE POTENTIAL LENGTH OF FERMENTED KOMBUCHA MEDIUM (TEA, COFFEE, ROSELLA) IN INHIBITING THE GROWTH OF PATHOGENIC BACTERIA (VIBRIO CHOLERAE AND BACILLUS CEREUS)
By NURUL AFIFAH
Kombucha fermented drinks contain Vitamins B1, B2, B3, B6, B12, B15, C, folic acid, glucuronic acid, gluconate acid, acetic acid, chondrotin sulfuric acid, hyaluronic acid, lactic acid, acetaminophen, essential amino acids, and enzymes. Compounds contained in kombucha drinks can be used as ...
Viewed 104 times • 0 likes
By Mallory Dickmann, Rebecca Schneider, Samantha Armando, Katherine Seehusen, Patrick Hager, Michael J Strauss, Francis M Mann
Kombucha tea (KT) is an acidic, fermented, tea-based beverage associated with a variety of reported health benefits. Specifically, KT consumption has previously elicited hypoglycemic responses in alloxan-induced diabetic rats, implying KT consumption may alleviate symptoms of diabetes. One ...
Viewed 43 times • 0 likes
By GAO Yan-yan, ZHU Xian-feng
The total phenolics and antioxidant activity of Kombucha beverage by adding apple, orange, and kiwi juice were determined. The results showed that the total phenols of the three kinds of fruit Kombucha beverages were positively correlated with the change of reducing power. The total phenol of ...
Viewed 58 times • 0 likes
By Elok Zubaidah, Raida Amelia Ifadah, Umi Kalsum, Diana Lyrawati, Widya Dwi Rukmi, Putri, Ignatius Srianta, Philippe J. Blanc
Purpose: This paper aims to study the anti-diabetes activity of the Kombucha prepared from different snake fruit cultivars.Design/methodology/approach: The juices of snake fruits of Suwaru, Madura, Pondoh and Bali cultivars were fermented for 14 days. The anti-diabetes activity of the products ...
Viewed 40 times • 0 likes
By Naifang Fu, Juncai Wu, Lv Lv, Jijun He, Shengjun Jiang
The foot and mouth disease virus (FMDV) is sensitive to acids and can be inactivated by exposure to low pH conditions. Spraying animals at risk of infection with suspensions of acid-forming microorganisms has been identified as a potential strategy for preventing FMD. Kombucha is one of the ...
Viewed 25 times • 0 likes
By Debanjana Bhattacharya, Semantee Bhattacharya, Madhu Manti Patra, Somnath Chakravorty, Soumyadev Sarkar, Writachit Chakraborty, Hemanta Koley, Ratan Gachhui
The emergence of multi-drug-resistant enteric pathogens has prompted the scientist community to explore the therapeutic potentials of traditional foods and beverages. The present study was undertaken to investigate the efficacy of Kombucha, a fermented beverage of sugared black tea, against ...
Viewed 31 times • 0 likes
By Houda Battikh, Kamel Chaieb, Amina Bakhrouf, Emna Ammar
Kombucha is widely consumed as black tea fermented for 7-14 days. The aim of the present study was to compare the antimicrobial activities of two kombucha beverages originating from green and black teas fermented for 21 days and to characterize the antimicrobial compounds (heat resistance and ...
Viewed 226 times • 1 likes
By ARI YUNIARTO, KUSNANDAR ANGGADIREDJA, RIANA ANNISA NUR, AQIDAH
Objective: In general, infectious diseases are still known as a major contributor to the number of morbidity and mortality worldwide besides other diseases. Infections are ordinarily caused by viruses, bacteria, and fungi. Several human pathogenic fungi involving Aspergillus flavus, Candida ...
Viewed 26 times • 0 likes
By Thummala Sriharia, Krishnamoorthy Karthikesanb, Natarajan Ashokkumarb, Uppala Satyanarayana
Kombucha is a fermented tea beverage produced by fermenting sugared black tea with kombucha mat (consists of bacteria and yeast strains). Diabetes mellitus is a group of metabolic disorders characterized by hyperglycemia resulting from defects in insulin secretion, action or both. The present ...
Viewed 33 times • 0 likes