Kombucha Research & Scientific Studies
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DAYA HAMBAT AIR FERMENTASI KOMBUCHA RAJA (RAMBUT JAGUNG) TERHADAP PERTUMBUHAN SALMONELLA TYPHI SERTA PEMANFAATANNYA SEBAGAI BUKU SUPLEMEN
By Mahbubatur Rohmah
Kombucha merupakan minuman fermentasi yang berasal dari simbiosis antara bakteri Acetobacter dan khamir Sacharomyces. Kombucha ini biasanya ditumbuhkan pada medium teh, dan kopi. Namun beberapa penelitian telah melakukan inovasi terhadap media tumbuh kombucha diantaranya; belimbing wuluh, ...
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DESENVOLVIMENTO E CARACTERIZAO DE KOMBUCHA OBTIDA A PARTIR DE CH VERDE E EXTRATO DE ERVA-MATE: PROCESSO ARTESANAL E ESCALA LABORATORIAL
By Natalia Paludo
Kombucha is a beverage resulting from the fermentation of sweetened green or black tea by a microbial culture composed of a symbiotic association of bacteria and yeasts. Because of its composition containing bioactive compounds, similar to green tea, and its great socio-economic importance in ...
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DETERMINATION AND CHARACTERIZATION OF THE ANTIMICROBIAL ACTIVITY OF THE FERMENTED TEA KOMBUCHA
By C J Greenwalt, R, A, Keith H Steinkraus
Early reports on kombucha, a traditional fermented tea beverage, suggested that it has antimicrobial activity against a spectrum of organisms and that concentrates of unfermented tea components also have antimicrobial properties. Therefore, the focus of this study was to determine and ...
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DETERMINATION OF ANIONIC MINERALS IN BLACK AND KOMBUCHA TEA USING ION CHROMATOGRAPHY
By Sangita D. Kumar, G Narayan, S Hassarajani
A simple, rapid, and accurate method for the determination of anionic minerals in tea brew has been developed. The quantitative determination of anions - fluoride, chloride, bromide, iodide, nitrate, phosphate, and sulfate was accomplished by anion exchange chromatography with conductometric ...
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DETERMINATION OF D-SACCHARIC ACID-1,4-LACTONE FROM BREWED KOMBUCHA BROTH BY HIGH-PERFORMANCE CAPILLARY ELECTROPHORESIS
By Kan Wang, Xuhua Gan, Xinyun Tang, Shuo Wang, Huarong Tan
Kombucha is a health tonic. d-Saccharic acid-1,4-lactone (DSL), a component of kombucha, inhibits the activity of glucuronidase, an enzyme indirectly related to cancers. To date, there is no efficient method to determine the content of DSL in kombucha samples. In this paper, we report a rapid ...
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DETERMINATION OF ETHANOL IN KOMBUCHA PRODUCTS SINGLE-LABORATORY VALIDATION, FIRST ACTION 2016.12
By Blake Ebersole, Ying Liu, Rich Schmidt, Matt Eckert, Paula N Brown
Kombucha is a fermented nonalcoholic beverage that has drawn government attention due to the possible presence of excess ethanol (0.5% alcohol by volume; ABV). A validated method that provides better precision and accuracy for measuring ethanol levels in kombucha is urgently needed by the ...
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DETERMINATION OF ETHANOL IN KOMBUCHA, JUICES, AND ALCOHOL-FREE BEER BY ENZYTECTM LIQUID ETHANOL: SINGLE-LABORATORY VALIDATION, FIRST ACTION 2017.07
By Markus Lacorn, Thomas Hektor
EnzytecTM Liquid Ethanol is an enzymatic test for the determination of ethanol in kombucha, juices, and alcohol-free beer. The kit contains two components in a ready-to-use format. Quantification is based on the catalytic activity of alcohol dehydrogenase, which oxidizes ethanol to acetaldehyde ...
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DETERMINATION OF SUITABILITY OF BLACK CARROT (DAUCUS CAROTA L. SPP. SATIVUS VAR. ATRORUBENS ALEF.) JUICE CONCENTRATE, CHERRY LAUREL (PRUNUS LAUROCERASUS), BLACKTHORN (PRUNUS SPINOSA) AND RED RASPBERRY
By Ulusoy Abubekir, Canan Ece Tamer
Kombucha is a traditional refreshing beverage usually prepared by fermentation of sweetened black or green tea. In this study, it was aimed to investigate the effects of different raw material usage on composition and sensory properties of kombucha beverage. For this aim, cherry laurel, red ...
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DETERMINATION OF THE CURVE OF GLUCOSE CONSUMPTION OF KOMBUCHA BY HPLC AND OPTIMIZATION OF CULTURE MEDIUM
By Wen-li Tian, Bao-ping Ji, Bo Li, Hong Zhang
Gluconacetobacter sp. A22 was isolated from the symbiotic culture of Kombucha made in the lab. It could produce plenty of d-Saccharich acid 1,4 lactone. Glucose was determined with HPLC. The fermentation period was confirmed for 126hby the cure of glucose consumption (The flasks were incubated ...
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DETOXIFICATION OF LEUCAENA LEUCOCEPHALA LEAVES BY MIXED FERMENTATION WITH KOMBUCHA AND LACTOBACILLUS ACIDOPHILUS
By Changhui Luo, Zhong Dan, Kai Zao, Shengjun
Kombucha liquid, liquid Lactobacillus acidophilus(Moro) Hansen et Mocquot, Lactobacillus bulgaricus(Orla-Jensen) Rogosa et Hansen and Lactobacillus Plantarum(Orla-Jensen) Bergey were used to ferment leaves of Leucaena leucocephala(Lamarck) de Wit to study their detoxification of the leaves, and ...
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DETOXIFICATION OF PATULIN BY KOMBUCHA TEA CULTURE
By Ahmed A. Ismaiel, Rasha H. Bassyouni, Zeinat Kamel, Shaimaa M. Gabr
Kombucha is a refreshing beverage, obtained by fermenting sugared tea with a symbiotic culture of acetic acid bacteria and yeast, consumed for its positive effects on human health. In this study, the potential of kombucha supernatant for reduction of patulin (PAT) of three toxigenic fungal ...
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DEVELOPMENT OF KOMBUCHA WINE
By Sun Yongkang, LU Qinqin
Kombucha wine was prepared with black tea syrup and fermented by Kombucha and wine yeast. Through a single factor experiment and orthogonal experiment, the fermentation conditions of Kombucha wine were optimized. The optimum fermentation parameters were as follows: black tea syrup 16Bx, ...
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DIFFERENT TEMPERATURES SELECT DISTINCTIVE ACETIC ACID BACTERIA SPECIES AND PROMOTES ORGANIC ACIDS PRODUCTION DURING KOMBUCHA TEA FERMENTATION
By Francesca De Filippis, Antonio Dario Troise, Paola Vitaglione, Danilo Ercolini
Kombucha is a traditional beverage produced by tea fermentation, carried out by a symbiotic consortium of bacteria and yeasts. Acetic Acid Bacteria (AAB) usually dominate the bacterial community of Kombucha, driving the fermentative process. The consumption of this beverage was often associated ...
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DOES KOMBUCHA EXTRACT IMPROVE OBESITY
By L Karkhaneh
Obesity is a major problem in developed and developing countries. The purpose of this study was to investigate the effects of kombucha extract on obesity in male Wistar rats. Animals were divided into 4 groups: 1) Control group which received water and normal diet (ND). 2) Sham group which ...
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DOES KOMBUCHA TEA ATTENUATE THE HEPATO-NEPHEROTOXICITY INDUCED BY A CERTAIN ENVIRONMENTAL POLLUTANT?
By Ola Ali Gharib
Trichloroethylene (TCE) may induce oxidative stress, which generates free radicals and alters antioxidants or oxygen-free radical scavenging enzymes. The aim of this study was to investigate the protective role of oral administration of kombucha tea in rats with TCE as an environmental ...
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DOES KOMBUCHA TEA REDUCE THE DAMAGE-INDUCED BY RADIATION EXPOSURE?
By Ola Ali Gharib
This work has been performed to investigate the protective effect and the antimicrobial activity that occur following oral administration of kombucha tea (kt) ferment in rats with a fractionated dose of 9 Gy. The protective effect of kt ferment was monitored by assessment of serum enzymes ...
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DOWNREGULATION OF SIGNALLING MOLECULES INVOLVED IN ANGIOGENESIS OF PROSTATE CANCER CELL LINE (PC-3) BY KOMBUCHA (LYOPHILIZED)
By Thummala Srihari, Ramachandran Arunkumar, Jagadeesan Arunakaran, Uppala Satyanarayana
Kombucha is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Prostate cancer, like other solid tumors, is also angiogenesis-dependent. The development of prostate cancer is a multi-step process, advancing from high-grade prostatic intraepithelial ...
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DRAFT GENOME SEQUENCE OF KOMAGATAEIBACTER RHAETICUS STRAIN AF1, A HIGH PRODUCER OF CELLULOSE, ISOLATED FROM KOMBUCHA TEA
By Renato Augusto Corra, dos, Andresa A Berretta, Hernane da Silva, Barud, Sidney Jos Lima, Ribeiro, Laura Natalia Gonzlez-Garca, Tiago Domingues Zucchi, Gustavo H Goldman, Diego M Riao-Pachn
Here, we present the draft genome sequence of Komagatabaeicter rhaeticus strain AF1, which was isolated from Kombucha tea and is capable of producing high levels of cellulose.
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DRYING CHARACTERISTICS OF BACTERIAL CELLULOSE PRODUCED FROM FERMENTATION OF BLACK TEA BY SYMBIOTIC COLONY OF YEAST AND BACTERIA
By Arpan Kumar Basak
Bacterial cellulose (BC) is one of the important biomaterial which has touched almost all emerging technological fields. Industries produce BC by a fermentation process using Gluconoacetobacter xyllinum, which cellulose turns out to be expensive and short period of shelf life. Considering these ...
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