Kombucha Research & Scientific Studies

7 search results for your query

FACTORS INFLUENCE ON THE YIELD OF BACTERIAL CELLULOSE OF KOMBUCHA (KHUBDAT HUMZA)

By Esam J AL-Kalifaw, Inaam A Hassan

Kombucha(Khubdat Humza) is composed of yeast and acetic acid bacteria especially, Acetobacter xylinum which forms a cellulose pellicle on tea broth. Kombucha(Khubdat Humza) produces bacterial cellulose pellicles, with a unique purity and fine structure. It can be used in many forms, such as an ...

Viewed 76 times • 1 likes

FATTY ACIDS IN MILK PRODUCTS OBTAINED BY KOMBUCHA CULTIVATED ON WINTER SAVORY TEA

By J S Vitas, Tehnoloki Fakultet, Novi Sad, Malbasa, R.V, Loncar, E.S, Kravic, S.Z

The aim of this study is the identification and determination of fatty acids content in milk products obtained at different temperatures by kombucha cultivated on winter savory. Fatty acids were analyzed by gas chromatography with a flame ionization detector (GC-FID). Besides fatty acids ...

Viewed 23 times • 0 likes

FERMENTAION OF GRAPE JUICE DRINKING BY KOMBUCHA LAYER

By Duong Hoang Bao Khanh, Le Hong Phu

Kombucha is a refreshing beverage obtained through the fermentation of sugared grape juice with a symbiotic culture of acetic bacteria and fungi consumed for its distinct antibiotic effects against the number of disease organisms and several therapeutic purposes in human medicine. Grape juice ...

Viewed 33 times • 0 likes

FERMENTATION OF BLACK TEA BROTH (KOMBUCHA): I. EFFECTS OF SUCROSE CONCENTRATION AND FERMENTATION TIME ON THE YIELD OF MICROBIAL CELLULOSE

By W N Goh, A Rosma, B Kaur, A Fazilah, A A Karim, Rajeev Bhat

The yield and properties of cellulose produced from bacterial fermentation of black tea broth (known as Kombucha) were investigated in this study. The tea broth was fermented naturally over a period of up to 8 days in the presence of sucrose. Tea broth with a sucrose concentration of 90 g/l ...

Viewed 94 times • 0 likes

FERMENTED BLACK TEA AMELIORATES GAMMA RADIATIONINDUCEDCELLULAR AND DNA DAMAGE IN HUMAN BLOOD LYMPHOCYTES

By Tanmoy Mondal, Sandip Pal, Subrata Kumar Dey

This study was undertaken to evaluate the antioxidative potential and radioprotective ability Of fermented black tea (FBT). Total polyphenol content in the FBT was found to be 148.30 2.56 mg/g, as determined by the ferrous tartrate method. DPPH (2, 2-diphenyl-1-picryl hydrazyl) radical ...

Viewed 35 times • 1 likes

FORMULATION, PREPARATION, PHYSICO-CHIMICAL ANALYSIS,MICROBIOLOGICAL PECULIARITIES AND THERAPEUTIC CHALLENGES OF EXTRACTIVE SOLUTION OF KOMBUCHA

By OLIMPIA DUMITRIU BUZIA, VALERIA FASIE, NELA MARDARE, CAMELIA DIACONU, GABRIELA GURAU, ALIN LAURENTIU TATU

This paper aimed at the preparation and characterization of an extractive solution of Kombucha. We have applied the method of water extraction of a species of yeast, Kombucha, grown and proliferated in the pharmaceutical technology laboratory of the Faculty of Pharmacy at the Dunarea de Jos ...

Viewed 35 times • 0 likes

FUNCTIONAL AND MEDICINAL BEVERAGES

By Alexandru Mihai Grumezescu, Alina Maria Holban

Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development increases based on consumer demand, the information in this volume is essential. This reference ...

Viewed 68 times • 0 likes