Kombucha Research & Scientific Studies

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UJI AKTIVITAS ANTIBAKTERI TEH KOMBUCHA PROBIOTIK TERHADAP BAKTERI ESCHERICHIA COLI DAN STAPHYLOCOCCUS AUREUS

By Ferry Effendi, Anna P Roswiem, Ernie Stefani

Teh kombucha telah banyak digunakan sebagai obat tradisional untuk menstabilkan metabolisme dan menawarkan racun sehingga dipercaya dapat melancarkan pencernaan. Probiotik berfungsi menyeimbangkan mikroflora usus yang dapat mencegah dan mengobati infeksi diare. Tujuan penelitian ini adalah ...

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UJI AKTIVITAS ANTIOKSIDAN MINUMAN KOMBUCHA LOKAL DI BALI DENGAN SUBSTRAT GAMBIR

By N L D, Rupadani, N M P, Susanti, N P E, Leliqia

Minuman Kombucha merupakan salah satu antioksidan eksogen yang berasal dari hasil fermentasi antara substrat dengan gula yang ditambahkan dengan yeast dan bakteri asam asetat. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dari minuman Kombucha lokal di Bali dengan substrat ...

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UNDERSTANDING KOMBUCHA TEA FERMENTATION: A REVIEW

By Silvia Alejandra Villarreal-Soto, Sandra Beaufort, Jalloul Bouajila, Jean-Pierre Souchard, Patricia Taillandier

Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process ...

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USE OF KOMBUCHA CONSORTIUM TO TRANSFORM SOY WHEY INTO A NOVEL FUNCTIONAL BEVERAGE

By Chuanhai Tu, Sijie Tang, Fidelis Azi, Wenxiu Hu, Mingsheng Dong

Soy whey is a liquid by-product from tofu and soy protein manufacturing and is usually discarded, leading to environmental pollution. This study investigated the feasibility of transforming soy whey into a novel functional beverage using kombucha consortium. Changes in chemical compositions and ...

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USE OF TEA FUNGUS ISOLATE AS STARTER CULTURE FOR OBTAINING OF KOMBUCHA

By Sinisa L Markov, Dragoljub D Cvetkovic, Branka Bukvic

Kombucha is a beverage with special therapeutic propeties produced by metabolic activity of yeasts (Saccharomyces sp., Zygosaccharomyces sp., schizosaccharomyces sp., Torulopsis sp., Pichia sp.) and acetic acid bacteria (Acetobacter xylinum, Acetobacter aceti, Gluconobacter oxydans). The ...

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