23 search results for your query
By Radomir V. Malbasa, Eva S. Loncar, Ljiljana A. Kolarov
Iron is an essential element for human metabolism, and it is a constituent of both heme-containing and nonheme proteiens. Its deficiency can cause serious diesease, i.e., iron-deficiency anemia, with some fatal consequences. Tea fungus beverage has a high nutritional value and some ...
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By Karomatov Inomjon Djuraevich
Review of the literature is brought In article on medical using the tea mushroom. The Considered prospect its medical using.
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By C. Dufresne, E Farnworth
Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its beneficial effects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve ...
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By Zhumabekova B.K., Zhumabekova K.A.
The working-out of industrial production of therapeutic and prophylactic Kombucha drink with the addition of an extract of oregano Origanum vulgare L. is proposed. This technology relates to the food industry and can be used in the manufacture of soft drinks. Preparation of the beverage is ...
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By JASMINA S VITAS, RADOMIR V MALBASA, JOVANA A GRAHOVAC, EVA S LONCAR
This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fermentation. Two starter cultures were used as follows: starter obtained after kombucha fermentation on sweetened stinging nettle extract, and starter obtained after kombucha fermentation on ...
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By Sinisa L. Markov, Dragoljub D. Cvetkovic, Aleksandra S. Velicanski
Kombucha is a traditional beverage that is prepared by fermenting sucrose-sweetenedd black tea. A medium is inoculated with a cellulose pellicle (popularly known as a "tea fungus") or fermentation brough from the previous cultivation process. Our aim was to test the possibility of obtaining a ...
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By Zhu Xiao-qing, Chen Yi-lun, Zhang Ya-wei, Li Xuan
The kombucha tea was respectively prepared with culture medium of black tea, and green tea, the changes of antioxidant capacity during fermentation were investigated by the methods of the total antioxidant capacity, reducing power, the scavenging capability of hydroxyl,superoxide anion and DPPH ...
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THE EFFECT OF FEEDING FERMENTED KOMBUCHA TEA ON HDL, LDL AND TOTAL CHOLESTEROL LEVELS IN THE DUCK BLOODS
By Lovita Adriani, N. Mayasari, Angga, R. Kartasudjana
Kombucha has a high content of glucoronic acid, a substance that could neutralize cholesterol deposits, changed to another compound that more soluble in water. The experiment concerns the effects of supplementary fermented kombucha tea on HDL, LDL, and total cholesterol levels in the duck ...
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THE EFFECT OF KOMBUCHA EXTRACT ON OBESITY AND THE RATE OF FAT ACCUMULATION IN VISCERAL MASS OF MALE WISTAR RAT
By P YAGHMAEI, K PARIVAR, L KARKHANE
Introduction: Obesity and an increase in body weight are major problems in developed and developing countries, and they are the most important cause of atherosclerosis, cardiac, and blood vessel diseases. The purpose of this study was to investigate the effect of kombucha extract on the rate of ...
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By Parichehreh Yaghmaei, Kazem Parivar, L Karkhane
Introduction: Cardiac and blood vessel diseases are major problems in developed and developing countries. The most important cause of these diseases is atherosclerosis the high density of plasma lipids is considered the main factor in its appearance and development. The aim of this study was to ...
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By Hemmat Maghsoudi, Hussein Benagozar Mohammadi
Background: Peritoneal adhesions are fibrous bands of tissues formed between organs that are normally separated and/or between organs and the internal body wall after peritoneal injury. The aim of the study was to investigate the effect of intra-peritoneal administration of Kombucha on ...
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THE EFFECT OF KOMBUCHA STARTER CULTURE ON THE GELATION PROCESS, MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES DURING MILK FERMENTATION
By Vladimir R Vukic, Dajana V Hrnjez, Katarina G Kanuric, Spasenija D Milanovic, Mirela D Iliic, Aleksandra M Torbica, Jelena M Tomic
This study is concerned with the effect of kombucha starter culture on the rheological properties, texture, and microstructure as well as on the protein fractions in different phases of milk fermentation. The results were compared with those obtained for the samples prepared with yogurt and ...
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By Lovita Adriani, Tuti W., Elvia H., Endang S., Hendronoto, A.W., S. Darana
Kombucha has been known as traditional medicine that can cure various diseases. Kombucha tea is produced by fermented sweetened tea using symbiotic growth of fungus and bacteria. Functional properties of kombucha related to metabolite that has been produced glucoronic, catechin, epicatechin, ...
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By Lovita Adriani, Heni Siti Mainah, Nova Marbun
The experiment that concerned the effect of supplementation fermented kombucha tea on fat and cholesterol value of duck meat has been carried out at Tanjungsari, village in Tasikmalaya (West Java). This research used an experimental method with a completely randomized design. There were five ...
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THE ELABORATION OF ORIGINAL FUNCTIONAL BEVERAGES ENZYMATIC FERMENTATION OF GLUCOSE-FRUCTOSE SYRUP KOMBUCHA
By Gareev Vladimir Faritovich, Kunakova Rayhana Valiullovna, Khalikov Rauf Muzagitovich
Created a unique formulation based tonic drink tea fungus, cultured using glucose-fructose syrup. Studied organoleptic characteristics of the culture liquid Kombucha extracts of vegetable aromatic raw materials and concentrates fruit juices.
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THE FIRST SPACE-RELATED STUDY OF A KOMBUCHA MULTIMICROBIAL CELLULOSE-FORMING COMMUNITY PREPARATORY LABORATORY EXPERIMENTS
By O Podolich, I Zaets, O Kukharenko, I Orlovska, O Reva, L Khirunenko, M Sosnin, A Haidak, S Shpylova, I Rohutskyy, A Kharina, Skoryk
Biofilm-forming microbial communities are known as the most robust assemblages that can survive in harsh environments. Biofilm-associated microorganisms display greatly increased resistance to physical and chemical adverse conditions and they are expected to be the first form of life on Earth ...
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THE FREQUENCY OF SISTER CHROMATID EXCHANGE AND MICRONUCLEI IN EVALUATION OF CYTOGENETIC ACTIVITY OF KOMBUCHA ON HUMAN PERIPHERAL BLOOD LYMPHOCYTES
By Jasminka Mrdanovic, Gordana Bogdanovic, Dragoljub D Cvetkovic, Aleksandra S Velicanski, Dragana D Cetojevic-Simin
Kombucha is a refreshing beverage obtained by the fermentation of sweetened black tea with a "tea fungus" (symbiotic culture of acetic acid bacteria and yeasts). It is consumed due to its potential beneficial effects on human health. The aim of this study was to investigate the activity of ...
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By Ashley Shade
Microbial systems are inherently complex and difficult to predict. A strong model system of naturally-occurring microbial consortia would provide an opportunity to address key questions in microbial ecology. Kombucha is a traditional, fermented tea produced by a biofilm of yeast and acetic acid ...
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By Christine S LeBlanc, JD, LL.M
Daily health drink turned nighttime libation? It sounds crazy, but it looks like it might be the future for Kombucha tea, a drink which has made a major splash with health food enthusiasts around the nation. Recently, however, suppliers of Kombucha voluntarily pulled the product from ...
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By SONG Qing-peng, HU Zhuo-yan, LIU
Kombucha is a beverage produced by tea fungus fermentation with sweetened black tea.This article mainly introduces studies around the world on the composition of microorganisms,fermentation process,nutritional components, and functions of kombucha.Pospect of studies on kombucha is also made.
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By Mohsen Asadbeygi, Masoud Yarahmadi, Ahmad Adineh, Mahmoud Bahmani, Fariborz Kayhanfar, Mohammad Hassan Pipelzadeh, Ahmad Ebrahimi, Zahra Mosavi
Background and aims: Kombucha is an ancient food and healing source with Asian origin. Kombucha consists of a wide range of acids, including vitamin C, organic materials, enzymes, and B-group vitamins, which has provided it with immense value. This study was aimed to investigate the effects of ...
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TITRATION AND HPLC CHARACTERIZATION OF KOMBUCHA FERMENTATION: A LABORATORY EXPERIMENT IN FOOD ANALYSIS
By Breanna Miranda, Nicole M. Lawton, Sean R. Tachibana, Natasja A. Swartz, W. Paige Hall
Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. In this study, kombucha, a popular fermented tea beverage, was analyzed ...
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By Radomir V. Malbasa, Eva S. Loncar, Ljiljana A. Kolarov
Black and green tea contains a wide range of natural phenolic compounds. Flavanoids and their glycosides, catechins, and the products of their condensation and phenolic acids are the most important. Kombucha beverage is obtained by fermentation of tea fungus on black or green tea sweetened with ...
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