Kombucha Research & Scientific Studies
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NEW POTENTIALLY ANTIHYPERTENSIVE PEPTIDES LIBERATED IN MILK DURING FERMENTATION WITH SELECTED LACTIC ACID BACTERIA AND KOMBUCHA CULTURES
By Ebrahim Elkhtab, Mohamed El-Alfy, Mohamed Shenana, Abdelaty Mohamed, Ahmed E Yousef
Compounds with the ability to inhibit angiotensin-converting enzyme (ACE) are used medically to treat human hypertension. The presence of such compounds naturally in food is potentially useful for treating the disease state. The goal of this study was to screen lactic acid bacteria, including ...
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NITROGEN-FIXING AND CELLULOSE-PRODUCING GLUCONACETOBACTER KOMBUCHAE SP. NOV., ISOLATED FROM KOMBUCHA TEA
By Debasree Dutta, Ratan Gachhui
A few members of the family Acetobacteraceae are cellulose-producers, while only six members fix nitrogen. Bacterial strain RG3T, isolated from Kombucha tea, displays both of these characteristics. A high bootstrap value in the 16S rRNA gene sequence-based phylogenetic analysis supported the ...
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NOVEL KOMBUCHA BEVERAGE FROM LINGZHI OR REISHI MEDICINAL MUSHROOM, GANODERMA LUCIDUM, WITH ANTIBACTERIAL AND ANTIOXIDANT EFFECTS.
By Aleksandra Sknepnek, Milena Panti, Danka Matijaevi, Dunja Mileti, Steva Levi, Viktor Nedovi, Miomir Niksic
Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time to prepare a novel, health-promoting kombucha product. ...
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NOVEL NITROGEN-FIXING ACETOBACTER NITROGENIFIGENSSP. NOV., ISOLATED FROM KOMBUCHA TEA
By Debasree Dutta, Ratan Gachhui
The four nitrogen-fixing bacteria so far described in the family Acetobacteraceae belong to the genera Gluconacetobacter and Acetobacter. Nitrogen-fixing bacterial strain RG1T was isolated from Kombucha tea and, based on the phylogenetic analysis of 16S RRNA gene sequence which is supported by ...
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NUTRITIVE AND FUNCTIONAL CHARACTERISTICS OF KOMBUCHA FERMENTED MILK BEVERAGE
By Spasenija Milanovic, Mirela Ilicic, Eva Loncar, Marjan Ranogajec, Dajana Hrnjez, Katarina Kanuric, Vladimir Vukic
The effect of an addition of 10% nonconventional starter culture-kombucha on nutritive and functional characteristics of fermented milk beverage produced from milk with 0.9% fat was investigated in this paper. Based on this research, it can be concluded that this kind of drink can be classified ...
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NUTRITIVE ASPECTS OF FERMENTED DAIRY PRODUCTS OBTAINED BY KOMBUCHA APPLICATION
By DAJANA V HRNJEZ, VLADIMIR R VUKIC, SPASENIJA D MILANOVIC, MIRELA D ILICIC, KATARINA G KANURIC, ALEKSANDRA M TORBICA, JELENA M TOMIC
The aim of this study was to investigate the chemical quality and protein profile of fermented dairy products obtained by kombucha starter culture at different fermentation temperatures. The sample produced at 37C has significantly longer fermentation time than the sample produced at 42C. ...
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NUTRITIVE CHARACTERISTICS AND MARKET PROSPECTS OF KOMBUCHA FERMENTED MILK BEVERAGES
By RADE POPOVIC, SPASENIJA MILANOVIC, MIRELA ILICIC, MARIJAN RANOGAJEC, KATARINA KANURIC, VLADIMIR VUKIC, DAJANA HRNJEZ
The aim of this study was to compare nutritive, microbiological, and rheological characteristics in fermented milk samples produced from milk with different fat content; 0.9% (w/w) and 2.2% (w/w) by kombucha inoculum application. Also, the average cost structure of both beverages was analyzed ...
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