Kombucha Research & Scientific Studies



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BACTERIAL CELLULOSE IN KOMBUCHA BY PURE CULTURES

By ZHOU Yan, TAN Li-li, TANG Xin-yun

Strains Gluconacetobacter hansenii CGMCC1671 and Saccharomyces cerevisiae CGMCC1670 were applied to make traditional Kombucha with pure cultures to search for the optimum parameters of major factors affecting the yields and productivities of bacterial cellulose(BC) in the beverage. Six cultural ...

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BACTERIAL CELLULOSE OF KOMBUCHA MUSHROOM TEA

By Soheir S. Abd, El-Salam

Kombucha is composed of yeast and acetic acid bacteria, especially, Acetobacter xylinum, which forms a cellulose pellicle on tea broth. The yield and properties of cellulose produced were investigated in this study; the tea broth was fermented naturally for 14 days in the presence of different ...

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BATCH FERMENTATION OF BLACK TEA BY KOMBUCHA: A CONTRIBUTION TO SCALE-UP

By Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri, Ljiljana A. Kolarov, Mile . Klanja

Local domestic Kombucha was used in the fermentation of 1.5 g L-1 of black tea (Indian tea, "Vitamin," Horgo, Serbia, and Montenegro), sweetened with approximately 70 g L-1 of sucrose. Inoculation was performed either with 10% or 15% (v/v) of fermentation broth from the previous process. The ...

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BIOACTIVITY OF LEMON BALM KOMBUCHA

By Dragana D etojevi-Simin, Aleksandra S Velianski, Dragoljub D Cvetkovi, Sinia L Markov, Jasminka Mranovi, Vinja V Bogdanovi, Slavica V olaji

There is inadequate published data referring to bioactivity of lemon balm tea and its Kombucha. The aim of this study, therefore, was to investigate antimicrobial, antiproliferative, genotoxic, and antigenotoxic potential of lemon balm tea and its Kombucha with consuming acidity. Antimicrobial ...

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BIOCHEMICAL AND MICROBIAL CHANGES DURING FERMENTATION OF TEA FUNGUS (KOMBUCHA)

By Selma El Siddig Ahmed, Hamid Ahmed Dirar

This research was carried out to study the biochemical and microbial changes that occur during the fermentation of tea fungus. Tea fungus, also known as Kombucha, is a fermented beverage resulting from the heavy gelatinous growth of a consortium of microorganisms in tea extract and is a popular ...

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BIOCHEMICAL ASSESSMENT OF POSSIBLE PROTECTIVE ROLE OF KOMBUCHA TEA AGAINST STRESSFUL EFFECT INDUCED BY HIGH SUCROSE DOSE

By H A Abdel, Maksoud, Raafat R Mohammed, Mohamed G Elharrif, Nedal S Abdulatif

Kombucha tea is a highly fermented beverage popularly consumed in many countries. The aim was to evaluate the possible protective effects of the usage of Kombucha as a natural agent against the stressful effects resulting from the administration of a high sucrose diet to male rabbits through ...

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BIOCHEMICAL CHARACTERISTICS OF TEA FUNGUS PRODUCED DURING KOMBUCHA FERMENTATION

By Rasu Jayabalan, Kesavan Malini, Muthuswamy Sathishkumar, Krishnaswami Swaminathan, Sei Eok Yun

Tea fungus is a symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as a protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the ...

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BIOCHEMICAL CHARACTERISTICS OF TEA FUNGUS PRODUCED DURINGKOMBUCHA FERMENTATION

By Rasu Jayabalan, Kesavan Malini, Muthuswamy Sathishkumar, Krishnaswami Swaminathan, Sei Eok Yun

Tea fungus is symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the ...

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BIOETHANOL PRODUCTION FROM TEA FUNGAL BIOMASS GROWN ON TEA MANUFACTURE WASTE

By Manoj Narayani, Rasu Jayabalan

Tea fungus, which is used to prepare Kombucha tea (KT), is a symbiotic growth of acetic acid bacteria and osmophilic yeast strains in a thick jelly membrane, which has to be cultured in sugared tea. KT is composed of fermented tea broth and cellulosic pellicle layer. A portion of the cellulosic ...

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BLOOD CHOLESTEROL DEGREE OF WHITE RAT (RATTUS NORVEGICUS L) AFTER GETTING KOMBUCHA FLUID PER-ORAL

By Tuti Rahayu

Cholesterol is a type of fat that is normally present in the blood, but in high concentrations of cholesterol can lead to atherosclerosis, which ultimately will have an impact on coronary heart disease. One alternative treatment that does not cause side effects is the use of kombucha. Kombucha, ...

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