Kombucha Research & Scientific Studies
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EFFICACY OF FERMENTED TEAS IN ANTIBACTERIAL ACTIVITY
By Sulak Talawat, Pimpan Ahantharik, Sajeena Laohawiwattanakul, Apinya Premsuk, Sunanta Ratanapo
Fermented tea or "Kombucha" was prepared by a tea broth (1.7 % w/v) and sucrose (10% w/v) with supplement of commercially available starter culture. Teas used in this study were mulberry tea, Japanese green tea, Jasmine tea, Ulong tea, and black tea. The teas were fermented for two weeks as ...
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ENERGY AND COST ANALYSES OF KOMBUCHA BEVERAGE PRODUCTION
By Ahmad Mohammadshirazi, Elnaz Bagheri Kalhor
Kombucha is a traditional fermented beverage, and it is produced by the fermentation of tea and sugar. Many beneficial effects on the human body can be achieved using substances with antioxidative properties. Substrates for kombucha fermentation contain antioxidants which originated from tea ...
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ENHANCEMENT OF BIOCELLULOSE PRODUCTIVITY THROUGH OPTIMIZATION OF CULTURAL CONDITIONS AND GAMMA RADIATION
By Mohamed M. Roushdy, Abbas A. El-Ghamery, Ali A. Hammad, Salwa A. Abou EL-Nour, Nasser H. Mohammad
The optimum fermentation conditions for the production of biocellulose (BC) by the isolated strain Komagataeibacter rhaeticus K were determined. The isolate gave the highest cellulose production when grown on glucose ethanol medium (GEM) and was able to produce cellulose at 20-35°C with a ...
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ENHANCEMENT OF THE ANTIOXIDANT AND STARCH HYDROLASE INHIBITORY ACTIVITIES OF KING COCONUT WATER (COCOS NUCIFERA VAR. AURANTIACA) BY FERMENTATION WITH KOMBUCHA 'TEA FUNGUS'
By Mindani I Watawana, Nilakshi Jayawardena, Chaminie B Gunawardhana, Viduranga Y Waisundara
Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the ‘tea fungus’ was evaluated. pH, color, viscosity, ethanol content, antioxidant activity, total phenolic content, ferulic and p‐coumaric acid contents and starch ...
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ENHANCEMENT OF THE FUNCTIONAL PROPERTIES OF COFFEE THROUGH FERMENTATION BY "TEA FUNGUS" (KOMBUCHA)
By Mindani I. Watawana, Nilakshi Jayawardena, Viduranga Y. Waisundara
The antioxidant and starch hydrolase inhibitory activities and the polyphenol contents of three roasted coffee powders (fine-ground coffee - FGC, coarse-ground coffee - CGC and instant coffee - IC) were determined following fermentation by the Kombucha "tea fungus" for 7 days. A statistically ...
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EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF KOMBUCHA "TEA FUNGUS" DURING EXTENDED PERIODS OF FERMENTATION
By Hashani Amarasinghe, Nimsha S Weerakkody, Viduranga Y Waisundara
Kombucha fermentation is traditionally carried out by inoculating a previously grown tea fungal mat into a freshly prepared tea broth and incubating under aerobic conditions for 7-10 days. In this study, four kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan ...
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EVALUATION OF PHYSIOLOGICAL EFFECTS OF ACETIC ACID BACTERIA AND YEAST FERMENTED NON-ALCHOCOLIC BEVERAGE CONSUMPTION IN RAT MODEL
By P. Semjonovs, Ilze Denina, Raimonds Linde
Kombucha is a traditional beverage consumed in various parts of the world. It is made by fermentation of sugared black tea by a consortium of yeasts and acetic acid bacteria. Recent studies have demonstrated that Kombucha possesses antioxidant, antimicrobial, hepatoprotective, nephroprotective, ...
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EVALUATION OF THE ANTIOXIDANT IMPACT OF GINGER-BASED KOMBUCHA ON THE MURINE BREAST CANCER MODEL
By Samaneh Salafzoon, Hamideh Mahmoodzadeh Hosseini, Raheleh Halabian
Background Abnormal metabolism is a common event in cancerous cells. For example, the increase of reactive oxygen species (ROS) production, particularly due to aerobic respiration during the invasive stage, results in cancer progression. Herein, the impact of kombucha tea prepared from ginger ...
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EVALUATION OF THE EFFECT OF DIFFERENT SWEETENING AGENTS ON THE POLYPHENOL CONTENTS AND ANTIOXIDANT AND STARCH HYDROLASE INHIBITORY PROPERTIES OF KOMBUCHA
By Mindani I Watawana, Nilakshi Jayawardena, Shakkya J Ranasinghe, Viduranga Y Waisundara
Kombucha is a fermented beverage prepared from infusing tea leaves with a symbiotic association of bacteria and yeasts. While white sugar is commonly known as an energy source for this beverage, the usage of other sweeteners has not been studied. In this investigation, the following sweeteners ...
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EVALUATION OF THE GLUCURONIC ACID PRODUCTION AND OTHER BIOLOGICAL ACTIVITIES OF FERMENTED SWEETEN-BLACK TEA BY KOMBUCHA LAYER AND THE CO-CULTURE WITH DIFFERENT LACTOBACILLUS SP. STRAINS
By Nguyen K Nguyen, Ngan TN Dong, Phu H Le, Huong T Nguyen
The interactions between lactic acid bacteria (LAB) and acetic acid bacteria (AAB) from Kefir and Kombucha (KBC) have been concerned during the last decade since their positive stimulation on the growth rate, biomass, and secondary metabolites. However, more study needs to be conducted to ...
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EVALUATION OF THE PROPERTIES OF HEALING OF THE EXTRACT OF KOMBUCHA IN SHEEP IN GROWTH WITH MALNUTRITION, PARASITOCIS AND RESPIRATORY PROBLEMS
By Manuel Rosales-Corts, Esther Albarrn-Rodriguez, Guillermo Nolasco-Rodriguez, Ral Leonel De Cervantes-Mireles, Leticia Avila-Figueroa, Jesus Jonatan Iniguez-Orozco, Erika Rizo De La Pena
With the objective to evaluate the properties, curatives of kombucha extract as an alternative treatment were used; 20 sheep creoles weaned with stunting, respiratory diseases, parasitic and malnutrition were divided into control and experiment n = 10 groups; the first one was administered by ...
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EVALUATION OF THE STABILITY OF THE TOTAL ANTIOXIDANT CAPACITY, POLYPHENOL CONTENTS, AND STARCH HYDROLASE INHIBITORY ACTIVITIES OF KOMBUCHA TEAS USING AN IN VITRO MODEL OF DIGESTION
By Mindani I Watawana, Nilakshi Jayawardena, Shakkya J Ranasinghe, Viduranga Y Waisundara
The objective of this study was to evaluate and compare antioxidant and starch hydrolase inhibitory activity of three different types of Kombucha beverages prepared by three pellicles with different microbial compositions. The fermentation process was carried out for 7 days, and the assessments ...
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EXAMINATION OF THE VARIED AND CHANGING ETHANOL CONTENT OF COMMERCIAL KOMBUCHA PRODUCTS
By Mohsen Talebi, Lillian A Frink, Rahul A Patel, Daniel W Armstrong
Kombucha is a fermented beverage made by mixing tea and sugar with bacteria and yeast. When kombucha products contain higher than 0.5% (v/v) alcohol, the legal limit for non-alcoholic drinks, they are classified as alcoholic beverages and are subject to relevant federal and state regulations. ...
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EXPANDING THE BIODIVERSITY OF OENOCOCCUS OENI THROUGH COMPARATIVE GENOMICS OF APPLE CIDER AND KOMBUCHA STRAINS
By Marc P. Lorentzen, Hugo Campbell-Sills, Tue S. Jorgensen, Tue K. Nielsen, Monika Coton, Emmanuel Coton, Lars Hansen, Patrick M. Lucas
Background: Oenococcus oeni is a lactic acid bacteria species adapted to the low pH, ethanol-rich environments of wine and cider fermentation, where it performs the crucial role of malolactic fermentation. It has a small genome and has lost the mutS-mutL DNA mismatch repair genes, making it a ...
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EXPERIMENTAL STUDY ON PROCESS OPTIMIZATION AND ANTI-AGING EFFECT ON KOMBUCHA
By Qiong Yu, Miao Zhu, Yan Yu, Hong-li Li, Ji-liang Zhou
To study the process optimization and the anti-aging effect on kombucha. Through the establishment of the drosophila melanogaster aging model, Using kombucha developed by our laboratory, feeding the model. Determinates the superoxide dismutase(SOD), malondialdehyde(MDA) content, and the ...
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