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SAFETY ASPECTS AND GUIDANCE FOR CONSUMERSON THE SAFE PREPARATION, HANDLING AND STORAGE OF KOMBUCHA-A FERMENTED TEA BEVERAGE
By Torie E Murphy, Kavita Walia, Jeffrey M Farber
Kombucha tea is a non-alcoholic beverage that has gained popularity in the health-food industry because of its alleged potential to optimize human health and act as a functional food. The distinctive flavors of kombucha are a result of the fermentation of sugared black tea with a symbiotic ...
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SCREENING THE OPTIMAL RATIO OF SYMBIOSIS BETWEEN ISOLATED YEAST AND ACETIC ACID BACTERIA STRAIN FROM TRADITIONAL KOMBUCHA FOR HIGH-LEVEL PRODUCTION OF GLUCURONIC ACID
By Nguyen Khoi Nguyena, Phuong Bang Nguyena, Huong Thuy Nguyenc, Phu Hong Lea
Glucuronic acid-a a human detoxifying drug that can be found in traditional kombucha, which is a sweetened-black tea fermented by symbiotic microflora between yeast and acetic acid bacteria embedded within a microbial cellulose membrane. The main purpose of the study is to obtain the newly ...
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SEQUENCE-BASED ANALYSIS OF THE BACTERIAL AND FUNGAL COMPOSITIONS OF MULTIPLE KOMBUCHA (TEA FUNGUS) SAMPLES
By Alan J. Marsh, Orla O'Sullivan, Colin Hill, R. Paul Ross, Paul D. Cotter
Kombucha is a sweetened tea beverage that, as a consequence of fermentation, contains ethanol, carbon dioxide, a high concentration of acid (gluconic, acetic and lactic) as well as a number of other metabolites and is thought to contain a number of health-promoting components. The sucroseetea ...
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By Michael P Whyte, MD, Kevan Essmyer, MS, Francis H Gannon, MD, William R Reinus, MD
Development of skeletal fluorosis is associated with consumption of well water containing fluoride concentrations in excess of 4 parts per million (ppm).1-4 Unprocessed foods contain insufficient fluoride to cause disease.1 Tea, however, is fluoride rich,5-7, and skeletal fluorosis occurs in ...
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SO WHAT IS KOMBUCHA? AN ALCOHOLIC OR A NON-ALCOHOLIC BEVERAGE? A BRIEF SELECTED LITERATURE REVIEW AND PERSONAL REFLECTION
By Gary Spedding Ph.D.
Kombucha is a complex beverage touted to be both refreshing and health-promoting, almost ascribed to the status of a cult-like "cure-all." Yet, despite its long history (and incredible popularity as a homemade beverage - especially over the last 50-100 years) it remains largely a mystery (at ...
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By LUO Chang-hu
Objective: To explore the optimum solid-state fermentation of Kombucha on SC5 Cassava-Leucaena protein feed. [Method] Kombucha was used as fermention bacteria for solid-state fermentation of SC5 cassava-Leucaena protein feed. The fermentation time,the base material ratio,water feed ...
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SPECIAL REPORT: KOMBUCHA BREWING UNDER THE FOOD AND DRUG ADMINISTRATION MODEL FOOD CODE: RISK ANALYSIS AND PROCESSING GUIDANCE
By Brian A Nummer
Kombucha is a fermented beverage made from brewed tea and sugar. The taste is slightly sweet and acidic, and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage, and it is gaining in popularity in the U.S. Consequently, many retailers and food ...
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By Dragoljub D Cvetkovica, Sinisa L. Markova, Mirjana S. Djurica, Dragisa Savicb, Aleksandra S. Velicanskia
A mathematical model based on the specific interfacial area as a key independent variable and titratable acidity content as a final goal was proposed for scaling-up Kombucha fermentation. The model was derived by processing data obtained from the experiments performed using the local tea fungus ...
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SPONTANEOUS MUTATION RESULTS IN LOWER CELLULOSE PRODUCTION BY A GLUCONACETOBACTER XYLINUS STRAIN FROM KOMBUCHA
By Vu Tuan Nguyen, Bernadine Flanagan, Deirdre Mikkelsen, Santiago Ramirez, Lucia Rivas, Michael J Gidley, Gary A Dykes
This study aimed to investigate the characteristics of a spontaneous mutation that results in lower cellulose production by a Gluconacetobacter xylinus strain isolated from Kombucha. The growth of this mutant was initially observed in Hestrin Schramm (HS) static and agitated cultures but not in ...
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STUDI AKTIVITAS ANTIOKSIDAN KOMBUCHA DARI BERBAGAI JENIS DAUN SELAMA FERMENTASI [IN PRESS JANUARI 2016]
By Prasis Nursyam Suhardin, Elok Zubaidah
Kombucha merupakan produk hasil fermentasi larutan teh dan gula dengan menggunakan starter dari bakteri Acetobacter dan beberapa jenis khamir. Teh kombucha adalah minuman fungsional yang dapat melancarkan pencernaan, sebagai antibiotik, antioksidan, dan antibakteri. Dedaunan seperti daun salam, ...
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By Prof L K, N Okine, Rev. Dr. W.S.K. Gbewonyo, Dr Regina AppiahOpong
Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea which is consumed worldwide for its refreshing taste and beneficial effects on human health. It is claimed to prevent various types of cancer and cardiovascular diseases, ...
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By Selma E Ahmed, Hamid A Dirar
Kombucha (tea fungus) is an acidic fermented beverage from tea extract and sugar. During the course of fermentation, yeasts declined in number in the beginning and then increased towards the end of fermentation. Bacteria began growing from the start and dominated the fermentation process, but ...
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By T Pauline, Prasad Dipti, B Anju, S Kavimani, S K Sharma, A K Kain, S K Sarada, M Sairam, G Ilavazhagan, K Devendra, W Selvamurthy
Objective: The objective of the study was to evaluate toxicity, anti-stress activity, and hepato-protective properties of Kombucha tea. Method: Kombucha tea was fed orally for 15 days using three different doses, i.e., normal dose, five, and ten times the dose. Rats were then sacrificed, and ...
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By Prasis Nursyam Suhardini, Elok Zubaidah
Kombucha Is A Fermented Product Of Tea And Sugar Solution By Using The Starter From Acetobacter Bacteria And Some Types Of Yeast. Kombucha Tea Is A Functional Beverage That Can Aid Digestion, As An Antibiotic, Antioxidant, And Antibacterial. Foliage Such As Bay Leaves, Guava Leaf, Betel ...
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STUDY OF THE EFFETS OF SACCHAROMYCES CEREVISIAE AND TEA KOMBUCHAON THE INTESTINAL MICROBIOTA OF RABBITS
By S L Perez, B S Lagunas, B A De La Cruz, M R Fajardo, B A Diaz Gonzalez
Saccharomyces cerevisiae (SC47) yeast has been used in the feeding of several domestic animal species and humans and symbiotic Kombucha tea (TK) has been used in humans, both as alternative therapy and health-enhancing. The mechanisms of these effects are not known, and it is thought that ...
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By ZOU Yong, JU Shuai, XIE Hui, LI Yang
This thesis mainly researched the deployment of Kombucha health wine.Edible alcohol,daqu Liquors,xiaoqu Liquors were as base liquor,combined with Kombucha base fluid blending.Different methods were adopted for turbidity removal.The results showed that the optimal base liquor was daqu Liquor;low ...
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By Wei Wu, Baochuan Gai, Baoping Ji
This paper introduced the isolation and identification of microorganisms from a kind of Kombucha. There were five strains been isolated, and they separately were Saccharomyces pastonanus Hansen, Schizosaccharomyces pombe Lindner, Acetobacter xylinum, Acidomonas methanolica, and Lactobacillus.
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STUDYING THE PROPERTIES OF THE MICROBIAL CONSORTIUM "KOMBUCHA" AND CREATION NEW PRODUCTS ON THEIR BASIS
By Lobanova A V, Strelnikov L S, Dolya V G, Strilets O P
Modern human is exposed to stress and environmental hazards,so the problem of a balanced diet based on functional foods and soft drinks is very relevant. Widely publicized imported products can be substituted by creating original recipes non-alcoholic drinks based on Kombucha.
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By Radomir V. Malbaa, Eva S. Lonar, Ljiljana A. Kolarov
Tea fungus or kombucha is a symbiosis of several yeast strains and acetic bacteria. This symbiosis is capable of converting a very simple substrate in a slightly carbonated, acidic, refreshing beverage. The usual substrate for tea fungus fermentation is black tea sweetened with sucrose. The ...
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By G S Murugesan, Muthuswamy Sathishkumar, Krishnaswami Swaminathan
The waste tea fungal biomass produced during black tea fermentation was investigated as a dietary ingredient in poultry feeds. A small portion of fungal mat was used as a starter culture for the next cycle while the major portion is discarded as waste. Hence a trial study was carried out to ...
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SYMBIOSIS BETWEEN MICROORGANISMS FROM KOMBUCHA AND KEFIR: POTENTIAL SIGNIFICANCE TO THE ENHANCEMENT OF KOMBUCHA FUNCTION
By Zhiwei Yang, Feng Zhou, Baoping Ji, Bo Li, Yangchao Luo, Li Yang, Tao Li
Gluconacetobacter sp. A4 (G. sp. A4), which had a strong ability to produce d-saccharic acid 1, 4 lactone (DSL), was the key functional bacteria isolated from the kombucha preserved. This paper investigated the interaction between G. sp. A4 and ten different strains of lactic acid bacteria ...
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