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By Vazquez-Cabral B.D., Larrosa-Perez M., Gallegos-Infante J.A., Moreno-Jimenez M.R., Gonzalez-Laredo R.F., Rutiaga-Quinones J.G., Gamboa-Gomez C.I., Rocha-Guzman N.E.
The black tea infusion is the common substrate for preparing kombucha; however, other sources such as oak leaves infusions can be used for the same purpose. Almost any white oak species have been used for medicinal applications by some ethnic groups in Mexico and could be also suitable for ...
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OCCURRENCE OF CELLULOSE-PRODUCING GLUCONACETOBACTER SPP. IN FRUIT SAMPLES AND KOMBUCHA TEA, AND PRODUCTION OF THE BIOPOLYMER
By Neera, Karna Venkata Ramana, Harsh Vardhan Batra
Cellulose producing bacteria were isolated from fruit samples and kombucha tea (a fermented beverage) using CuSO4 solution in modified Watanabe and Yamanaka medium to inhibit yeasts and molds. Six bacterial strains showing cellulose production were isolated and identified by 16S rRNA gene ...
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By Tuti Rahayu Dan, Triastuti Rahayu
Coffee is one of the non-alcoholic beverage ingredients, as a mixture of sweets, and as a market for medical practices. In terms of the utilization of coffee drinks can stimulate breathing, eliminate drowsiness, as a body and mind freshener. Therefore, coffee is one of the drinks that are loved ...
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By Radomir MALBASA, Jasmina VITAS, Eva LONCAR, Jovana GRAHOVAC, Spasenija MILANOVIC
The antioxidant activity of fermented milk products obtained by using kombucha starter produced by fermentation on sweetened wild thyme extract was investigated. The starter was added to milk containing 0.8, 1.6, and 2.8% milkfat, at fermentation temperature of 37, 40, and 43C. The fermentation ...
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By ZUO Yong, BIAN Ming-hong
The strains of lactobacillus,acetic acid bacteria, and yeast isolated in the laboratory were used together for the fermentation of Kombucha tea,and medium pH,dissolved oxygen concentration,temperature,and fermentation time were evaluated for their effects on Kombucha tea fermentation.The ...
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By LI Xuan, CHEN Yi-lun, HUANG Li-mei, SONG Shan, ZHU Xiao-qing
Pure strains of yeast and acetobacter were extracted from Kombucha for mixed fermentation and the technical conditions of fermentation were optimized by single factor experiment and response surface analysis in combination with maximum utilization of total sugar and sensory evaluation as the ...
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OPTIMIZATION OF LIQUID FERMENTATION PROCESS FOR IMPROVED EXO-POLYSACCHARIDES PRODUCTION BY KOMBUCHA ZJU1
By Yan Wu, Qihe Chen, Hui Ruan, Guoqing He
In order to improve exo-polysaccharides production by Kombucha ZJU1, the optimization of the liquid fermentation process for cell growth and Exo-Polysaccharide (EPS) production by Kombucha ZJU1 was conducted with Response Surface Methodology (RSM). A Fractional Factorial Design (FFD) and ...
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OPTIMIZATION OF SOUTH CHINA 5 CASSAVA-LEUCAENA PROTEIN FEED PRODUCTION BY KOMBUCHA IN SOLID-STATE FERMENTATION
By Changhui Luo, Zhong Dan, Kai Zhao, Naifang Fu, Bolin Lei, Shengjun Jiang
To optimize solid-state fermentation of South China 5(SC5) cassava-leucaena protein feed by kombucha. Method:The SC5 cassava-leucaena protein feed was fermented by kombucha.The fermentation conditions were optimized. Result: The optimum conditions of solid-state fermentation were as ...
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OPTIMIZING GLUCURONIC ACID PRODUCTION USING TEA FUNGUS ON GRAPE JUICE BY RESPONSE SURFACE METHODOLOGY
By Nafiseh Yavari, Mahnaz Mazaheri Assadi, Mohammad Bamani Moghadam, Kambiz Larijani
Grape juice phytochemicals such as resveratrol and polyphenol antioxidants have been positively linked to inhibiting cancer heart disease degenerative nerve disease viral infections and mechanisms of Alzheimer's disease. Glucuronic acid is the key component in human health due to its ...
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