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By Silvana Tana, Muhammad Anwar Djaelani
The purpose of this experiment was to produce broiler chickens meat, which less of cholesterol. This research used the CP 707 broiler strains of 20 broiler chickens aged a week, with treatment kombucha tea that has been fermented for 12 days at the temperature of 25oC. The research design used ...
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By Duwi Wistiana, Elok Zubaidah
Kombucha tea is a traditional fermented beverage product tea and sugar solution using kombucha starter culture (Acetobacter xylinum and some types of yeast) that has some health effects, among others, as an antioxidant, antibacterial, can improve endurance, and others. The purpose of this ...
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By Eva S. Loncar, Katarina G. Kanuric, Radomir V. Malbasa, Mirjana S. Duric, Spasenija D. Milanovic
The kinetics of saccharose fermentation by Kombucha is not yet well defined due to the lack of knowledge of reaction mechanisms taking place during this process. In this study, the kinetics of saccharose fermentation by Kombucha was analyzed using the suggested empirical model. The data were ...
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KOH DIRECT TREATMENT OF KOMBUCHA AND IN SITU ACTIVATION TO PREPARE HIERARCHICAL POROUS CARBON FOR HIGH-PERFORMANCE SUPERCAPACITOR ELECTRODES
By Changchao Dai, Jiafeng Wan, Weidan Geng, Shijiao Song, Fangwei MaEmail, Jinqiu Shao
Kombucha, a renewable biomass, has been successfully utilized as an accessible carbon source to fabricate kombucha-derived hierarchical porous carbon (KHPC) by KOH direct treatment and in situ activation. The prepared KHPC shows an interconnected hierarchical porous structure, a pore volume of ...
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By Eva S. Loncar, Radomir V. Malbasa, Sinisa L Markov, Veronika M Jerinic, Dragoljub D Cvetkovic
Kombucha is a refreshing beverage obtained by the process of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation. The tea fungus is a symbiotic association of ...
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By Deborah Kuhl, Keith Phillip Bridge
A method for making kombucha alcohol; the method includes preparing a symbiotic culture, fermenting a sweetened tea with the symbiotic culture to provide a fermented tea drink, and combining an alcohol beverage to the fermented tea drink. The method for making kombucha alcohol is useful for ...
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By Nilgun OZDEMIR, Ahmet Hilmi CON
Kombucha is a fermented drink produced by fermentation of sweetened black and/or green tea with kombucha culture; it is known to have health benefits. The microflora of this fermented beverage mostly consists of AAB (acetic acid bacteria) and yeasts. Depending on its origin, LAB (lactic acid ...
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By Ileri Buyukoglu, F Tasci, F Sahindokuyucu
Kombucha is a traditional fermentation of sweetened black tea, involving a symbiosis of yeast species and acetic acid bacteria. Potential health effects have created an increased interest in Kombucha. In this paper, we report on studies that shed more light on the properties of some ...
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KOMBUCHA AS A MODEL SYSTEM FOR MULTISPECIES MICROBIAL COOPERATION: THEORETICAL PROMISE, METHODOLOGICAL CHALLENGES AND NEW SOLUTIONS 'IN SOLUTION
By Alexander Niall May, James Medina, Joe Alcock, Carlo Maley, Athena Aktipis
Kombucha is a sweetened tea fermented by bacteria and yeast into a carbonated, acidic drink, producing a surface biofilm pellicle (colloquially called a SCOBY) during the process. Typically, liquid and a biofilm pellicle from a previously fermented culture are used as a starter for new ...
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By Nanik Suhartatik, M Karyantina, Y Marsono, Endang S Rahayu, Kapti R Kuswanto
From The Previous Research, It Got Three Kinds Of Process For Made Kombucha That Would Have High Content Of Glucuronic Acid, A Substance That Could Neutralized Cholesterol Deposit, Change It To Another Compound That More Soluble In Water And Produced In Liver. From This Optimation Process, ...
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KOMBUCHA BEVERAGE FROM GREEN, BLACK AND ROOIBOS TEAS A COMPARATIVE STUDY LOOKING AT MICROBIOLOGY,CHEMISTRY AND ANTIOXIDANT ACTIVITY
By Francesca Gaggia, Loredana Baffon, Michele Galiano, Dennis Sandris Nielsen, Rasmus Riemer Jakobsen, Josue Leonardo Castro-Mejia, Sara Bosi, Francesca Truzzi, Federica Musumeci, Giovanni Dinell
Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus ...
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By Fei Wang
A traditional tea drink acidic Fermentation broth contains a variety of nutritional factors, including tea, some nutrients, live microbial cells, and their metabolites. Kombucha bacteria are containing mainly acetic acid bacteria, yeast, lactic acid bacteria, and other cells. This paper trained ...
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KOMBUCHA CULTURE: AN ETHNOGRAPHIC APPROACH TO UNDERSTANDING THE PRACTICE OF HOME-BREW KOMBUCHA IN SAN MARCOS, TEXAS
By Elizabeth Yarbrough
Kombucha, a traditional fermented tea beverage touted for its numerous health benefits, has seen a dramatic rise in popularity over the last fifteen years. Once exclusively found in specialty health shops and only known by a small number of Americans, now numerous commercial brands of bottled ...
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By Guttapadu Sreeramulu, Yang Zhu, Wieger Knol
Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the "tea fungus" and the OD of the tea broth increased through 4 days of the ...
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KOMBUCHA FERMENTATION OF AFRICAN MUSTARD (BRASSICA TOURNEFORTII) LEAVES: CHEMICAL COMPOSITION AND BIOACTIVITY
By Rami Rahmania, Sandra Beaufort, Alejandra Silvia, Villarreal-Soto, Patricia Taillandier, Jalloul Bouajila, Mohamed Debouba
Brassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The present study aims to give an extra nutraceutical value to B. tournefortii using a 2-wk kombucha fermentation process. At the end of ...
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By Eva S. Lonar, Radomir V. Malbaa, Ljiljana A. Kolarov
Kombucha is a symbiosis between yeasts and acetic bacteria. It usually grows on sweetened black tea, but cultivation is possible on many other substrates. Jerusalem artichoke tubers extract is one of them. Tubers are suitable for the dietetic nutrition because of the low monosaccharide content ...
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By C Novi Primiani, Pujiati, Mahda Mumtahanah, Waskitho Ardhi
Tea Is A Common Drink In The Community, The Benefits Of Tea Can Be Improved By Processing Fermented Tea Called Kombucha. Kombucha Is A Refreshing Drink Made From Tea Water Plus Sugar, Obtained Through The Fermentation Process By Acetic Acid Bacteria And Fungi, Is Consumed For Its Health ...
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By R O Lobo, F. O. Dias, C. K. Shenoy
Tea is a beverage consumed by people from all walks of life. Kombucha is prepared by fermenting tea, which causes alterations in the composition and concentration of the beneficial compounds. In order to know the changes that have occurred upon fermentation, both tea and Kombucha were subjected ...
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KOMBUCHA MICROBIOME AS A PROBIOTIC: A VIEW FROM THE PERSPECTIVE OF POST-GENOMICS AND SYNTHETIC ECOLOGY
By Natalia O Kozyrovska, O M Reva, V B Goginyan, J. P de Vera
Probiotics are essential for establishing and maintaining optimal immune health. The probiotic therapy is known from alternative medicine for ages; however, the recent demonstration of the normal microflora to induce innate immunity has introduced the science-based concept of therapeutic ...
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By Natalia O Kozyrovska, Bernard H. Foing
The sanitization at permanently manned lunar bases and consuming germ-free food in a concert with the effect of lunar stressors may result in crew disorders, including inflammatory and atopic states and decrease of resistance to indigenous pathogens, which present in the human organism in a ...
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By O. Podolich, I. Zaets, O. Kukharenko, I. Orlovska, O. Reva, L. Khirunenko, M. Sosnin, A. Haidak, S. Shpylova, E. Rabbow, M. Skoryk, M. Kremenskoy
Kombucha microbial community (KMC) produces a cellulose-based biopolymer of industrial importance and a probiotic beverage. KMC-derived cellulose-based pellicle film is known as a highly adaptive microbial macrocolony-a stratified community of prokaryotes and eukaryotes. In the framework of the ...
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By Ruamporn Liamkaew, Janjira Chattrawanit, Paiboon Danvirutai
This work aims to study the use of apple juice combined with black tea to produce Kombucha beverage, a tea-fermented beverage (AT-Kombucha), and to access its chemical and microbiological quality for food safety. After fermentation, AT-Kombucha was pasteurized and then filter sterilized. ...
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By M BALVARDI, M SAFARI, REZAEI M HABIBI, SMH HOSSEINI, K REZAEI, MOVAHEDI SAA MOSAVI
Kombucha is a non-dairy fermented beverage. The traditional substrate for kombucha production is sweetened black tea. Kombucha culture can also use other carbohydrates such as inulin and oligofructose as a substrate. In this study, inulin, and oligofructose extracted from Jerusalem artichoke ...
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By J A Ofori, A Ocloo, M Ofori, W P Dorleku, W S K, Gbewonyo
Kombucha, prepared by fermenting sugared-tea with a symbiotic culture of acetic bacteria and yeasts belonging to the genera Saccharomycae, is claimed to have numerous medicinal benefits, some of which could partly be attributed to its antioxidant properties. However, the chemical composition of ...
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By Klaus Kaufmann
Delicious, easy to make, and full of enzymes, vitamins, and essential amino acids, Kombucha tea should rejuvinate, detoxify, and energize the drinker. This book offers advice, instructions for preparation, historical information, photographs, and colourful anecdotes about Kombucha.
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