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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 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 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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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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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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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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