Kombucha Research & Scientific Studies
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MAKE PROCESS AND HEALTH BENEFITS OF DRINK KOMBUCHA TEA
By Ebrahim Azarpour, Maral Moraditochaee, Hamid Reza Bozorgi
Consideration of functional beverages in the world and one of the fastest-growing food categories are considered. Functional fermented tea drinks non-dairy beverages kombucha one is functional. The raw material used to produce functional beverages kombucha tea, tea is sweetened with sugar. ...
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MANUFACTURE OF A BEVERAGE FROM CACTUS PEAR JUICE USING "TEA FUNGUS" FERMENTATION
By Lamia Ayed, Moktar Hamdi
Kombucha is a beverage that is prepared by fermenting sweetened black tea using a tea fungus, which is a symbiotic culture of acetic acid bacteria and yeasts. In the present study, cactus pear juice was used as a substrate for kombucha fermentation in order to develop a new beverage with ...
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METABARCODING OF THE KOMBUCHA MICROBIAL COMMUNITY GROWN IN DIFFERENT MICRO ENVIRONMENTS
By Oleg N. Reva, Iryna E. Zaets, Leonid P. Ovcharenko, Olga E. Kukharenko, Switlana P. Shpylova, Olga V Podolich, JeanPierre de Vera, Natalia O. Kozyrovska
Introducing the DNA metabarcoding analysis of probiotic microbial communities allowed getting insight into their functioning and establishing better control over the safety and efficacy of the probiotic communities. In this work, the kombucha poly-microbial probiotic community was analyzed to ...
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METAGENOMIC ANALYSIS OF DOMESTICATED KOMBUCHA MULTI-MICROBIAL CULTURE.
By L P Ovcharenko
Aim: To screen the microbial community of domesticated kombucha microbial culture (known as tea "fungus") using an analysis of metagenomic data. Methods. DNA barcoding based on pyrosequencing data. Phylogenetic and cultural analyses. Results. Probiotics occupy a wide niche within this sector ...
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MICROBIAL CELLULOSE-THE NATURAL POWER TO HEAL WOUNDS
By Wojciech Czaja, Alina Krystynowicz, Stanislaw Bielecki, R Malcolm Brown Jr.
Microbial cellulose (MC) synthesized in abundance by Acetobacter xylinum shows vast potential as a novel wound healing system. The high mechanical strength and remarkable physical properties result from the unique nanostructure of the never-dried membrane. This article attempts to briefly ...
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MICROBIAL FERMENTED TEA - A POTENTIAL SOURCE OF NATURAL FOOD PRESERVATIVES
By Haizhen Mo, Yang Zhu, Zongmao Chen
Antimicrobial activities of microbially fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated in natural microbial fermentation processes with tea leaves as substrates. The antimicrobial components produced during the fermentation ...
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MICROBIAL PRESENCE AND ORGANIC ACID CONTENT OF COMMERCIAL KOMBUCHA
By K Leonard, L Elson-Schwab, K Lund, R R Achterman
This project aims to identify the presence and abundance of predominant probiotic microorganisms and organic acids in four different commercial brands of kombucha. We plated serial dilutions of the kombucha on selective media types to identify concentration of microorganisms including fungi ...
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MICROBIOLOGICAL AND TECHNOLOGICAL PARAMETERS IMPACTING THE CHEMICAL COMPOSITION AND SENSORY QUALITY OF KOMBUCHA
By Thierry Tran, Cosette Grandvalet, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot‐Marechal
Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid bacteria. Being originally homemade, it has become an industrially produced soft drink whose quality standards are poorly defined and whose production process is still not fully controlled. Based on current ...
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MICROSTRUCTURE AND PHYSICAL PROPERTIES OF MICROBIAL CELLULOSE PRODUCED DURING FERMENTATION OF BLACK TEA BROTH (KOMBUCHA). II.
By W N Goh, A Rosma, B Kaur, A Fazilah, A A Karim, Rajeev Bhat
In this study, we evaluated and characterized microbial cellulose produced from Kombucha after the eighth day of fermentation by employing SEM, FTIR, X-ray diffractometry, adsorption isotherm, and by measuring the swelling properties. Results on SEM revealed a microbial cellulose layer to be ...
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MINERAL AND WATER SOLUBLE VITAMIN CONTENT IN THE KOMBUCHA DRINK
By Biljana Bauer-Petrovska, Lidija Petrushevska-Tozi
Biologically active substances (water-soluble vitamins and minerals) were analyzed in 'Kombucha'-a curative liquor, produced by the so-called 'Kombucha cultivation' (Macedonian collection of microorganisms, No 734) in sweet black tea decoct. The water-soluble vitamins in the Kombucha drink were ...
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MULTIMICROBIAL KOMBUCHA CULTURE TOLERATES MARS-LIKE CONDITIONS SIMULATED ON LOW-EARTH ORBIT
By Olga Podolich, Olga Kukharenko, Andriy Haidak, Iryna Zaets, Leonid Zaika, Olha Storozhuk, Larysa Palchikovska, Iryna Orlovska, Oleg Reva, Tatiana Borisova, Ludmila Khirunenko, M
A kombucha multimicrobial culture (KMC) was exposed to simulated Mars-like conditions in low Earth orbit (LEO). The study was part of the BIOlogy and Mars EXperiment (BIOMEX), which was accommodated in the European Space Agency's EXPOSE-R2 facility, outside the International Space Station. The ...
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