Kombucha Research & Scientific Studies

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L-LACTIC, L-ASCORBIC, TOTAL AND VOLATILE ACIDS CONTENTS IN DIETETIC KOMBUCHA BEVERAGE

By Radomir V. Malbaa, Eva S. Lonar, Ljiljana A. Kolarov

Kombucha or tea fungus is a symbiosis of osmophilic yeasts and acetic acid bacteria. After about 7 days, this symbiosis converts a very simple substrate, sucrose, and black tea, in a slightly carbonated, acidic, refreshing beverage with high pharmaceutical and nutritional value. Inulin is a ...

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LACTIC ACID BACTERIA STRAINS ISOLATED FROM KOMBUCHA WITH POTENTIAL PROBIOTIC EFFECT

By MATEI BOGDAN, SALZAT JUSTINE, DIGU CAMELIA FILOFTEIA, CORNEA CALINA PETRUA, LU GABRIELA, UTOIU ELENA ROXANA, MATEI FLORENTINA

Kombucha is an oriental traditional beverage made usually of sweetened tea fermented by a symbiotic consortium of bacteria and yeast embedded within a cellulose membrane. The beverage has been characterized for health benefits related mainly to the tea itself, but very few in relation to the ...

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LACTIC ACID BACTERIA: PROMISING SUPPLEMENTS FOR ENHANCING THE BIOLOGICAL ACTIVITIES OF KOMBUCHA

By Nguyen Khoi Nguyen, Ngan Thi Ngoc Dong, Huong Thuy Nguyen, Phu Hong Le

Kombucha is a sweetened black tea that is fermented by a symbiosis of bacteria and yeast embedded within acellulose membrane. It is considered a health drink in many countries because it is a rich source of vitamins and may have other health benefits. It has previously been reported that adding ...

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LACTOSE FERMENTATION BY KOMBUCHA - A PROCESS TO OBTAIN NEW MILK-BASED BEVERAGES

By MIRELA ILICIC, KATARINA KANURIC, SPASENIJA MILANOVIC, EVA LONCAR, MIRJANA DJURIC, RADOMIR MALBASA

This paper focuses on fermentation of lactose from a model system (black tea) and from two types of milk (0.9% w/w and 2.2% w/w of fat) by application of Kombucha. Quantities of the applied Kombucha starter were 10% v/v and 15% v/v. All fermentations were performed at 42oC. The process to ...

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LEACHING OF RARE EARTH ELEMENTS FROM FLUORESCENT POWDER USING THE TEA FUNGUS KOMBUCHA

By Hopfe Stefanie, Flemming Katrin, Lehmann Falk, Mockel Robert, Kutschke Sabine, Pollman Katrin

In most modern technologies such as flat screens, highly effective magnets and lasers, as well as luminescence phosphors, Rare Earth Elements (REE) are used. Unfortunately, no environmentally friendly recycling process exists so far. In comparison to other elements, the interaction of ...

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LEAD INDUCED OXIDATIVE STRESS: BENEFICIAL EFFECTS OF KOMBUCHA TEA

By Prasad Dipti, B Yogesh, A K Kain, T Pauline, B Anju, M Sairam, B Singh, S S Mongia, G I Kumar, W Selvamurthy

Objective: To evaluate the effect of oral administration of Kombucha tea (K-tea) on lead-induced oxidative stress. Methods: Sprague Dawley rats were administered 1 mL of 3.8% lead acetate solution daily alone or in combination with K-tea orally for 45 d, and the antioxidant status and lipid ...

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LEMON VERBENA KOMBUCHA NORDIC FOOD LAB EXPERIMENTS

By Jonas Astrup Pedersen

Blog Post: Paper describes an experiment in producing Kombucha under various conditions

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LIVING FOOD FOR LONGER LIFE

By Harald W. Tietze

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