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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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