Kombucha Research & Scientific Studies



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CHANGES IN CONTENT OF ORGANIC ACIDS AND TEA POLYPHENOLS DURING KOMBUCHA TEA FERMENTATION

By Rasu Jayabalan, Subbaiya Marimuthu, Krishnaswami Swaminathan

Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Tea polyphenols, which include (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG) and theaflavin (TF) have been ...

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CHANGES IN FREE RADICAL SCAVENGING ACTIVITY OF KOMBUCHA DURING FERMENTATION

By T Srihari, U Satyanarayana

Kombucha is a homemade fermented tea that has been traditionally consumed in China for over 2200 years and is now being used in many other countries. The biochemical basis of the health benefits of kombucha remains largely unknown. The present study was focused on changes in the total ...

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CHANGES IN FREE-RADICAL SCAVENGING ABILITY OF KOMBUCHA TEA DURING FERMENTATION

By Rasu Jayabalan, P Subathradevi, Subbaiya Marimuthu, Muthuswamy Sathishkumar, Krishnaswami Swaminathan

Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Free-radical scavenging abilities of kombucha tea prepared from green tea (GTK), black tea (BTK), and tea waste material (TWK) along with pH, phenolic compounds, and reducing power were ...

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CHANGES IN MAJOR COMPONENTS OF TEA FUNGUS METABOLITES DURING PROLONGED FERMENTATION

By C Chen, BY Liu

Changes in major components and microbes in tea fungus broth or kombucha were prepared from nine different sources during a prolonged fermentation of up to 60 days were investigated. Cell concentrations of both yeasts and acetic acid bacteria in broth were generally higher than those in the ...

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CHARACTERISTIC OF FERMENTED SPINACH (AMARANTHUS SPP.) POLYPHENOL BY KOMBUCHA CULTURE FOR ANTIOXIDANT COMPOUND

By Aspiyanto, Agustine Susilowati, Jeti M Iskandar, Hakiki Melanie, Yati Maryati, Puspa D Lotulung

Fermentation on spinach (Amaranthus sp.) vegetable by kombucha culture as an effort to get poliphenol as an antioxidant compound had been done. Purification of fermented spinach extract suspension was carried out through microfiltration (MF) membrane (pore size 0.15 m) fitted in dead-end ...

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CHARACTERISTIC OF PHYSICAL, CHEMICAL, AND MICROBIOLOGICAL KOMBUCHA FROM VARIOUS VARIETIES OF APPLES

By E Zubaidah, S Yurista, N R Rahmadani

Kombucha is a fermented tea beverage with the addition of a kombucha starter, also called SCOBY (Symbiotic Culture Of Bacteria and Yeast). The purpose of this research was to know the physical, chemical, and microbiological characteristics of kombucha from various varieties of apple kombucha. ...

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CHARACTERISTICS OF KOMBUCHA FERMENTATION ON MEDICINAL HERBS FROM LAMIACEAE FAMILY

By Aleksandra S. Velianski, Dragoljub D. Cvetkovi, Sinia L. Markov

Kombucha is a traditional beverage obtained by fermenting sweetened tea with tea fungus. Because of many purine derivatives, sweetened black or green tea has been almost the only recommended medium for preparing Kombucha. The aim of this paper was testing the possibility of obtaining Kombucha ...

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CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL

By Maulina Nurikasari, Yenny Puspitasari, Retno Palupi Yoni, Siwi

Background: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY in this research will be fermented using green tea media, to make kombucha tea product. Kombucha tea content is very ...

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CHARACTERIZATION OF BIOMASSES, CONCENTRATES, AND PERMEATES OF DRIED POWDER OF KOMBUCHA FERMENTATION OF SPINACH (AMARANTHUS SP.) AND BROCCOLI (BRASSICA OLERACEA) WITH MEMBRANE MICROFILTRATION AND FREEZ

By Tutun Nugraha, Agustine Susilowati, Puspa Dewi Lotulung, Yati Maryati

Fermentation of spinach (Amaranthus sp) and Broccoli (Brassica oleracea) using Kombucha Culture has been shown to produce biomass that has the potential to become natural sources of folic acid. To produce the materials, following the fermentation, the biomass was filtered using membrane ...

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CHARACTERIZATION OF CELLULOSE PRODUCTION BY A GLUCONACETOBACTER XYLINUS STRAIN FROM KOMBUCHA

By Vu Tuan Nguyen, Bernadine Flanagan, Michael J. Gidley, Gary A. Dykes

The aims of this work were to characterize and improve cellulose production by a Gluconoacetobacter xylinus strain isolated from Kombucha and determine the purity and some structural features of the cellulose from this strain. Cellulose yield in tea medium with both black tea and green tea and ...

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CHARACTERIZATION OF CELLULOSE PRODUCTION BY A GLUCONACETOBACTER XYLINUS STRAIN FROM KOMBUCHA

By Vu Tuan Nguyen, Bernadine Flanagan, Michael J. Gidley, Gary A. Dykes

The aims of this work were to characterize and improve cellulose production by a Gluconoacetobacter xylinus strain isolated from Kombucha and determine the purity and some structural features of the cellulose from this strain. Cellulose yield in tea medium with both black tea and green tea and ...

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CHARACTERIZATION OF THE ROLE OF PHENOLIC COMPOUNDS IN THE INHIBITION OF α-AMYLASE BY KOMBUCHA TEA

By Samantha Renee Armando, Rebecca Anne Schneider, Francis M Mann

Kombucha is a tea blend that is fermented by a symbiotic culture of bacteria and yeast (SCOBY) and is of high interest in the United States for its health benefits. Research indicates that Kombucha can improve resistance against cancer, prevent cardiovascular disease, promote digestive ...

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CHARACTERIZATION OF THE TEA FUNGUS METABOLITES

By Philippe J. Blanc

The tea fungus (commonly designed as "kombucha") is a symbiotic culture of at least three microorganisms: the acetic acid bacteria Acetobacter xylinum and two yeasts Zygosaccharomyces rouxii and Candida sp. in sugared tea (Hesseltine, 1965; Anonymous, 1983). These microorganisms were cultured ...

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CHEMICAL AND SENSORY EVALUATION OF A FUNCTIONAL BEVERAGE OBTAINED FROM INFUSIONS OF OAK LEAVES (QUERCUS RESINOSA) INOCULATED WITH THE KOMBUCHA CONSORTIUM UNDER DIFFERENT PROCESSING CONDITIONS

By Blanca D Vzquez-Cabral, Nuria E Rocha-Guzmn, Jos A Gallegos-Infante, Silvia M Gonzlez-Herrera, Rubn F Gonzlez-Laredo, Martha R Moreno-Jimnez, Indira T S, Crdova-Moreno

The potential use of non-timber products as alternative sources of functional beverages such as kombucha analogs were evaluated. The fermentation of sweetened oak herbal infusions (Quercus resinosa) with the kombucha consortium was explored. The following conditions of the fermentation process ...

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CHEMICAL COMPOSITION AND BIOLOGICAL ACTIVITY OF NOVEL TYPES OF KOMBUCHA BEVERAGES WITH YARROW

By Jasmina S Vitas, Aleksandra D Cvetanovi, Pavle Z Makovi, Jaroslava V varc-Gaji, Radomir V Malbaa

Kombucha beverages were produced by fermentation of new types of substrates - yarrow infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters (pH, total acidity, and yield of biomass), chemical composition (organic acids, total phenols and flavonoids, and vitamin C ...

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CHEMICAL COMPOSITION OF GARLIC FERMENTED IN RED GRAPE VINEGAR AND KOMBUCHA

By Ali Ebrahimi Pure, Seyyed Mofid Ghods, Mofidic, Freshteh Keyghobadic, Monir Ebrahimi Pure

Garlic (Allium sativum), was fermented by red grape vinegar and Kombucha vinegar, following which organosulfurs, non-sulfur compounds and fatty acids of each sample were analyzed using GC-MS. The chemical composition of fresh and fermented garlic was significantly different from each other; ...

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CHEMOMETRIC APPROACH TO TEXTURE PROFILE ANALYSIS OF KOMBUCHA FERMENTED MILK PRODUCTS

By Radomir Malbaa, Lidija Jevri, Eva Lonar, Jasmina Vitas, Sanja Podunavac-Kuzmanovi, Spasenija Milanovi, Strahinja Kovaevi

In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, ...

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CHRONIC CONSUMPTION OF KOMBUCHA AND BLACK TEA PREVENTS WEIGHT LOSS IN DIABETIC RATS

By Abbass Morshedi, Mohammad Hossein Dashti-Rahmatabadi

Diabetes mellitus (DM) is a chronic metabolic disease that affects many organ systems in the body and is associated with a progressive weight loss. Many diabetic patients used to consume herbal remedies to relieve their symptoms. Black tea and its fermented remedy, which is made by cultivating ...

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CLEARANCE OF FREE SILICA IN RAT LUNGS BY SPRAYING WITH CHINESE HERBAL KOMBUCHA

By Nai-fang Fu, Chang-hui Luo, Jun-cai Wu, Yan-yan Zheng, Yong-jin Gan, Jian-an Ling, Heng-qiu Liang, Dan-yu Liang, Jing Xie, Xiao-qin Chen, Xian-jun Li, Rui-hui Pan

The effects of spraying with kombucha and Chinese herbal kombucha were compared with treatments with tetrandrine in a rat silicosis model. Silica dust (50mg) was injected into the lungs of rats, which were then treated with one of the experimental treatments for a month. The rats were then ...

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COMMON SENSE QUESTIONS FOR THE LAY-PERSON ON THE TOPIC OF KOMBUCHA OR MANCHURIAN MUSHROOM TEA

By Michael R. Roussin

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COMPARATIVE HEALING PROPERTY OF KOMBUCHA TEA AND BLACK TEA AGAINST INDOMETHACIN-INDUCED GASTRIC ULCERATION IN MICE: POSSIBLE MECHANISM OF ACTION

By D Banerjee, S A Hassarajani, B Maity, G Narayan, S K Bandyopadhyay, S Chattopadhyay

The healing activity of black tea (BT) and BT fermented with Candida parapsilosis and kombucha culture, designated as CT and KT respectively against the indomethacin-induced stomach ulceration, has been studied in a mouse model. The KT sample (KT4) produced by fermenting BT for four days, ...

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COMPARISON OF ANTIMICROBIAL PROPERTIES OF KOMBUCHA FERMENTED FROM GREEN TEA, BLACK TEA AND YERBA MATE

By Cameron Prophet

Kombucha tea is a popular health beverage that is brewed from the fermentation of tea and sugar using a culture of yeast and bacteria. Traditional kombucha brews utilize black and green teas derived from the Camellia sinensis plant. However, recent reports in Brazil have described the use of ...

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COMPARISON OF THE PRODUCTS OF KOMBUCHA FERMENTATION ON SUCROSE AND MOLASSES

By Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri

Fermentation of 1.5 g/L of Indian black tea, sweetened either with 70 g/L of sucrose or an adequate quantity of three kinds of molasses, was conducted by domestic Kombucha (Acetobacter strains in symbiosis with Saccharomycodes ludwigii, Saccharomyces cerevisiae, Saccharomyces bisporus, ...

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COMPLETE GENOME SEQUENCE OF KOMAGATAEIBACTER HANSENII STRAIN SC-3B

By Sarah Pfeffer, Richard Santos, Marcus Ebels, Darius Bordbar, R. Malcolm Brown, Jr.

This study reports the release of the complete nucleotide sequence of Komagataeibacter hansenii SC-3B, a new efficient producer of cellulose. Elucidation of the genome may provide more information to aid in understanding the genes necessary for cellulose biosynthesis.

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CONSUMER ACCEPTABILITY OF A KOMBUCHA COFFEE (COFFEA) PROTOTYPE WITH TRADITIONAL COFFEE CHARACTERISTICS

By Cheryl Rock, Rachel Blaine, Christine Costa

Coffee and Kombucha tea are both beverages that have been consumed for many years, with a current increased momentum in consumption due to many correlations with beneficial health aspects. The objective of this study was to assess the consumer acceptability of a Kombucha Coffee, which tastes ...

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