Kombucha Research & Scientific Studies

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RESEARCH ON THE EFFECT OF CULTURE TIME ON THE KOMBUCHA TEA BEVERAGE'S ANTIRADICAL CAPACITY AND SENSORY VALUE.

By Anna Gramza-Michaowska, Bartosz Kulczyski, Yuan Xindi, Magorzata Gumienna

Background. Recent consumption trends show high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast, and lactic acid bacteria. The main ...

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RESPONSE SURFACE METHODOLOGY FOR OPTIMIZATION OF GLUCURONIC ACID PRODUCTION USING KOMBUCHA LAYER ON SOUR CHERRY JUICE

By Nafiseh Yavari, Mahnaz Mazaheri Assadi, Kambiz Larijani, M B Moghadam

The optimum conditions for the glucuronic acid production (the important key component for its detoxifying action through conjugation to the xenobiotic metabolism of the substances in the liver) using kombucha layer on sweetened sour cherry juice were determined using response surface ...

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RESPONSE SURFACE METHODOLOGYTO OPTIMIZE A BIOPROCESS FOR KEFIRAN PRODUCTION

By Jose Manuel Pais-Chanfrau, Luis Enrique Trujillo Toledo, Paola Margarita Alvarado Condor, Milton Jimmy Cuaran Guerrero, Jimmy Nunez Perez, Leonor Margarita Rivera Intriago

Kefiran is an edible biopolymer formed by a galactose and glucose chain in nearly equal proportions. This biopolymer has important applications in the pharmaceutical and food industries. This is produced by the action of an acid-lactic bacteria and yeast consortium on lactose present in the ...

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RETHINK II: KOMBUCHA SHOES FOR SCARLETT AND RHET

By Changhyun Nam, Young-A Lee

Inspired by the concept of "sustainability" and Suzanne Lee's celluloid clothing, the part of her project called BioCouture (Llanos, 2012), we further challenged ourselves to rethink what constitutes sustainable consumer products in a world of increasingly stressed natural resources. We ...

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RETHINK: WEARING KOMBUCHA IN SANTA FE

By Young-A Lee, Armine Ghalachyan

Everything around us is changing fast. We sometimes find ourselves feeling confused and fragile in this world. The purpose of the design was to reflect our ever-changing minds. We created various images of the textile designs that express different emotional statuses, and then displayed them ...

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RIBONUCLEIC ACIDS IN DIFFERENT TEA FUNGUS BEVERAGES

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

In human nutrition, nucleic acids have to be balanced and limited up to 2 g/day because purines are degraded to urate, and excessive production of urate is a cause of gaut, which primarily affects adult males. Tea fungus beverage is a well-known drink with high nutritional value and certain ...

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ROLE OF KOMBUCHA TEA IN THE CONTROL OF EMF 950MHZ INDUCED INJURY IN RAT HEART AND LUNG ORGANS

By Ola Ali Gharib

Objective: Cell phone usage has increased significantly nowadays. The present study has highlighted the negative effect of cell phone exposure in rats and the possible protective role of Kombucha tea to overcome these effects. Methods: The control group received a black tea only, while KT group ...

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