Skip to content
  • Login
  • Cart
Kombucha Brewers International
  • WHY KBI
    • Mission
    • Industry Info
    • Member Benefits
    • Join Now
  • Resources
    • Member Forum & Resource Library
    • Kombucha Code of Practice
    • Industry FAQ
    • KBI Approved Ethanol Testing Methodology
    • Kombucha Brewers Coronavirus Resource Center
  • Our Members
    • Brewery Members
    • Supplier Members
    • Partners
  • NEWSROOM
    • Press
    • Blog
    • SYMBIOSIS Magazine
    • Achievements
  • Events
    • World Kombucha Day 2.21
    • Webinar Wednesday
    • KombuchaKon 2022
    • Virtual KombuchaKon 2020
    • KBI Europe Committee Annual Member’s Meeting
  • Research & Advocacy
    • Kombucha Research Database
    • Lobbying
    • Laraine Dave Kombucha Education & Lobbying Fund
  • For Kombucha Lovers
    • World Kombucha Day 2.21
    • Kombucha FAQ
    • Kombucha Taproom Tourism Guide
    • Consumer’s Guide to Kombucha
Advanced Search




By Topic

  • 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
  • Show more


By Decade

  • 1990-1999
  • 2000-2009
  • 2010-2019
  • 2020-2029


By Country

  • Australia
  • Brazil
  • Canada
  • China
  • Columbia
  • Denmark
  • Ecuador
  • Egypt
  • France
  • Germany
  • Ghana
  • India
  • Indonesia
  • Indonesia, France
  • Iran
  • Iraq
  • Ireland
  • Italy
  • Kazakhstan
  • Korea
  • Latvia
  • Macedonia
  • Malaysia
  • Maylasia
  • Mexico
  • Netherlands
  • New Mexico
  • Poland
  • Poland & Usa
  • Portland
  • Portugal
  • Republic Of Korea
  • Romania
  • Russia
  • Serbia
  • Serbia.
  • Slovakia
  • South Africa
  • South Korea
  • Sri Lanka
  • Sri Lanka & Singapore
  • Sri Lanka, Canada
  • Sudan
  • Taiwan
  • Thailand
  • Toulouse, France
  • Tunesia
  • Tunisia
  • Turkey
  • U.s.
  • Uk
  • Ukraine
  • Ukraine/denmark
  • United Kingdom
  • United States
  • Usa
  • Usa - Suny Undergrad Presentation - Alfred State College Of Technology - Fa
  • Viet Nam
  • Vietnam
  • Yugoslavia
  • Show more


Kombucha Research & Scientific Studies



19 search results for your query


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, ...

Viewed 33 times • 0 likes



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 ...

Viewed 26 times • 0 likes



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 ...

Viewed 111 times • 0 likes



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 ...

Viewed 27 times • 0 likes



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 ...

Viewed 42 times • 0 likes



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 ...

Viewed 92 times • 0 likes



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 ...

Viewed 58 times • 0 likes



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 ...

Viewed 46 times • 0 likes



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 ...

Viewed 68 times • 0 likes



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 ...

Viewed 39 times • 0 likes



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 ...

Viewed 19 times • 0 likes



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, ...

Viewed 45 times • 0 likes



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 ...

Viewed 132 times • 0 likes



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 ...

Viewed 62 times • 0 likes



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 ...

Viewed 171 times • 0 likes



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 ...

Viewed 48 times • 0 likes



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 ...

Viewed 58 times • 1 likes



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.

Viewed 32 times • 0 likes



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 ...

Viewed 51 times • 0 likes



Kombucha Brewers International © All Rights Reserved 2014-2023