Kombucha Research & Scientific Studies
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IMPACT OF FERMENTATION CONDITIONS ON THE PRODUCTION OF BIOACTIVE COMPOUNDS WITH ANTICANCER, ANTI-INFLAMMATORY AND ANTIOXIDANT PROPERTIES IN KOMBUCHA TEA EXTRACTS
By Silvia Alejandra Villarreal-Sotoa, Sandra Beauforta, Jalloul Bouajila, Jean-Pierre Souchard, Thierry Renard, Serge Rollan, Patricia Taillandier
The production of natural bioactive compounds through the fermentation of plants has increased in recent years. The biological activities of the extracts obtained from the fermentation of black tea with the kombucha consortium were evaluated. To improve the productivity of these compounds, two ...
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IMPROVEMENT OF PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF KOMBUCHA FERMENTED MILK PRODUCTS BY ADDITION OF TRANSGLUTAMINASE AND WHEY PROTEIN CONCENTRATE
By Mirela D Ilii, Spasenija D Milanovi, Katarina G Kanuri, Vladimir R Vuki, Dajana V Vuki
The objective of this work was to investigate the effect of the addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum ...
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IN VITRO ACTIVITY OF KOMBUCHA TEA ETHYL ACETATE FRACTION AGAINST MALASSEZIA SPECIES ISOLATED FROM SEBORRHOEIC DERMATITIS
By ELAHEH Mahmoudi, M Saeidi, MA Marashi, A Moafi, V Mahmoodi, M Zeinolabedini Zamani
Background and Purpose: Seborrheic dermatitis is a chronic and recurrent superficial dermatitis in which Malassezia species play an important role. There are different Malassezia species, which have been recently reported to be resistant to common antifungals. Natural sources can be useful ...
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IN VIVO EVALUATION OF SNAKE FRUIT KOMBUCHA AS HYPERGLYCEMIA THERAPEUTIC AGENT
By Elok Zubaidah, Tri Erza Apriyadi, Umi Kalsum, Endrika Widyastuti, Teti Estiasih, Ignatius Srianta, Philippe J Blanc
This research was a part of the development of functional beverages through the fermentation of snake fruit juice with the Kombucha consortium. The aim of this research was to study in vivo evaluation of snake fruit Kombucha as a hyperglycemia therapeutic agent. The snake fruit (Salak Suwaru ...
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IN VIVO STUD OF THE EFFECT OF KOMBUCHA ON THE INJURED SKIN OF ADULT NMRI MICE STRAIN
By Kazem Parivar, Parichehr Yaghmaei, Shokouh Heidari
Background: Kombucha is used for the treatment of several diseases, including wound healing, in traditional medicine. Due to its effective abilities, such as antibiotic activities, detoxification, and its impact on skin luminosity, we attempted to determine its effect on Injured skin in vivo ...
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INCREDIBILITY OF REVITALIZING KAMBUCHA TEA FOR FASCINATING HILARITY AND VIVACIOUS DEMEANOR
By Bina Rani, Upma Singh, Piyush Panwar, Raaz K Maheshwari
Kombucha is a beverage packed with mineral-replenishing electrolytes. It's an energizing tonic, which makes it a healthy alternative to popular drinks that are often packed with caffeine and refined sugar. Kombucha contains regenerative enzymes, bacteria, and organic macromolecules that support ...
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INFLUENCE OF BIOLOGICALLY ACTIVE SUBSTANCES FROM KOMBUCHA (MEDUSOMYCES GISEVII) ON RAT GUT MICROBIOTA WITH EXPERIMENTAL ANTIBIOTIC-ASSOCIATED DYSBIOSIS
By BONDAREVA NI, TIMCHENKO LD, DOBRYNYA YU M, ALIEVA EV, RZHEPAKOVSKY IV, E Likhacheva, SIZONENKO MN, PISKOV SI, MARIA K, ARESHIDZE DA
The present study was conducted to evaluate the effect of biologically active substances from Medusomyces gisevii zoogloea (MG zoogloeas) on the intestine microbiocenosis of white rats during the experimental antibiotic-associated dysbiosis. The intestinal dysbiosis of rats was induced by ...
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INFLUENCE OF BLACK TEA CONCENTRATE ON KOMBUCHA FERMENTATION
By Eva S. Lonar, Radomir V. Malbaa, Ljiljana A. Kolarov
Kombucha is cultivated on substrates prepared with different concentrations of black tea and substrate obtained by diluting a substrate with the highest concentration of black tea with cold tap water. The quality of produced beverages is compared with the beverage obtained in traditional ...
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INFLUENCE OF DIFFERENT SUGARS ON THE METABOLISM OF THE TEA FUNGUS
By Jurgen Reiss
The tea fungus is a symbiosis of osmophilic yeasts (mainlySchizosaccharomyces pombe, Saccharomycodes ludwigii, Pichia spec.) and acetic acid bacteria (Acetobacter xylinum, A. xylinoides, Bacterium gluconicum) used to produce teakwass with sugared black tea as substrate. The influence of the ...
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INFLUENCE OF FERMENTATION TEMPERATURE ON THE CONTENT OF FATTY ACIDS IN LOW ENERGY MILK-BASED KOMBUCHA PRODUCTS
By Radomir V. Malbasa, Jasmina S Vitas, Eva S Loncar, Snetana Kravic
The aim of this study was to investigate the influence of fermentation temperature on the fatty acids content in low energy milk-based products obtained by kombucha inoculums with herbal teas. In this investigation low energy milk-based, kombucha products were produced from milk with 0.8% ...
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INFLUENCE OF KOMBUCHA INOCULUM ON THE FATTY ACID COMPOSITION OF FERMENTED MILK PRODUCTS
By TANJA BREZO, SNETANA KRAVI, ZVONIMIR J SUTUROVIC, ANA D KARISIK-UROVIC, JASMINA S VITAS, RADOMIR V MALBASA, SPASENIJA D MILANOVIC
Dairy products obtained by the fermentation of cows milk with kombucha cultivated on stinging nettle and peppermint tea at two different fermentation temperatures were studied in order to investigate the influence of inoculum on fatty acid composition. Analysis of fatty acid methyl esters was ...
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INFLUENCE OF MILK FAT CONTENT ON QUALITY OF KOMBUCHA FERMENTED MILK BEVERAGES
By J S Vitas, Tehnoloski fakultet, Novi Sad
The aim of this study is to examine the effect of milk fat content on the quality of functional kombucha fermented milk products produced from milk with 0.9%, 1.0%, and 2.2% milkfat, with the addition of 10% and 15% of kombucha inoculum prepared by the cultivation of kombucha on black tea ...
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INFLUENCE OF STARTER CULTURES ON THE ANTIOXIDANT ACTIVITY OF KOMBUCHA BEVERAGE
By Radomir V. Malbasa, Eva S. Loncar, Jasmina S.Vitas, Jasna M. Canadanovic-Brunet
This paper investigates the influence of starter cultures, obtained from kombucha isolates, on the antioxidant activity of kombucha beverages. Three starter cultures were used as follows: (1) mixed culture of acetic bacteria and Zygosaccharomyces sp. (SC1); (2) mixed culture of acetic bacteria ...
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INFLUENCE OF WORKING CONDITIONS UPON KOMBUCHA CONDUCTED FERMENTATION OF BLACK TEA
By Mirjana S. Djuric, E. LONCAR, R. MALBASA, LJ. KOLAROV, M. KLASNJA
Local domestic Kombucha was used in fermentation of 1.5 g l1 of black tea (Indian tea, 'Vitamin,' Horgo Serbia and Montenegro), sweetened with 66.47 g l1 of sucrose. Inoculation was performed by both 10% and 15% of fermentation broth from the previous process. The fermentation was conducted ...
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INSIGHTS INTO THE FERMENTATION BIOCHEMISTRY OF KOMBUCHA TEAS AND POTENTIAL IMPACTS OF KOMBUCHA DRINKING ON STARCH DIGESTION
By Lina Kallel, Veronique Desseaux, Moktar Hamdia, Pierre Stocker, El Hassan Ajandouz
The biochemistry of Kombucha fermentation was analyzed using green and black teas (GTK and BTK). Sucrose disappeared linearly in Kombucha mediums during the two week fermentation period for GTK (2.3 g.day1.L1) but only during the first week for BTK (5.0 g.d 1.L1). The produced glucose and ...
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INVESTIGATIONS INTO THE ANTIBIOTIC ACTIVITY OF TEA FUNGUS/KOMBUCHA BEVERAGE
By Keith H Steinkraus, K B Shapiro, J H Hotchkiss, R P Mortlock
Tea fungus/kombucha, an acetic acid flavoured fermented tea beverage, is widely consumed in various parts of the world and has more recently become a fad in the United States. This is due in part to the fact that it can be produced in the home, and it is reported to be medicinal, effective ...
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ISOLATION AND CHARACTERIZATION OF BACTERIA AND YEAST FROM KOMBUCHA TEA
By Tehmeena Ashraf Mukadam, Kapil Punjabi, Sunita D Deshpande, Shashikant Prabhakar Vaidya, Abhay Shadashiv Chowdhary
Kombucha is a sugared tea fermented with flat, pancake-like culture of yeast and acetic acid bacteria (AAB), which is consumed worldwide for its refreshing and beneficial effects. In this study, Kombucha culture from a fermented tea was screened for the presence of AAB and yeast using selective ...
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ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM KOMBUCHA TEA
By M Petrusic, Z Radulovic, D Paunovic, D Obradovic
The application of tea fungus has been increasing worldwide as it is useful for obtaining fermented tea beverages with potential therapeutic characteristics. It is known that tea fungus is composed of acetic acid bacteria and yeasts, but involved species in these symbioses are various, ...
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ISOLATION AND IDENTIFICATION OF MICROORGANISMS FROM KOMBUCHA FUNGUS CULTURE
By ZHANG Hu-cheng, ZHANG Zheng-tian, XIN Xiu-lan
Fifteen strains of yeast,thirty strains of acetic acid bacteria, and fifteen strains of lactic acid bacteria in Kombucha were isolated and studied.The phenotypes of the 70 strains were analyzed by various microbiological experiments,and Saccharomyces cerevisiae,Schizosaccharomyces ...
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ISOLATION AND IDENTIFICATION OF PREDOMINANT MICROBES FROM KOMBUCHA AND PHYLOGENIC ANALYSIS
By QIAO Hong-ping, SHA Da-nian, JIN Tai-yi, HANG Xiao-min
In this manuscript, the predominant microbes were isolated from Kombucha by a different medium,8.3 106 cfu/mL of yeasts, and 1.4 107 cfu/mL of acetic bacteria were obtained.There were 4 strains of yeasts and 2 strains of acetic bacteria through purified from different colonies.By molecular ...
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