Kombucha Research & Scientific Studies

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VALUE‐ADDED TEA (CAMELLIA SINENSIS) AS A FUNCTIONAL FOOD USING THE KOMBUCHA 'TEA FUNGUS'

By Mindani I. Watawana, Nilakshi Jayawardena, Viduranga Y. Waisundara

The objective of this study was to determine the antioxidant and starch hydrolase inhibitory activities of Chinese black tea, oolong tea, green tea and Sri Lankan black tea through fermentation with the 'tea fungus' (Kombucha). The fermentation was carried out for 7 days and the functional ...

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VARIATIONS IN MAJOR COMPONENTS OF PU-ERH TEA INFUSION DURING FERMENTATION BY KOMBUCHA CULTURE

By Zhen-jun Zhao, Li Zhou, Qin-jin Liu

Different storage-age Pu-erh tea (1,5,10 years) infusion (8 g/L) sweetened with sucrose 50 g/L was filtrated and inoculated with kombucha culture for 8-day fermentation at 28 ℃.The fermentation broth was dynamically analyzed for microbial population, pH, tea polyphenols, total acidity, protein, ...

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VIABILITY OF LACTIC ACID BACTERIA ISOLATED FROM KOMBUCHA TEA AGAINST LOW PH AND BILE SALT

By Ni Nyoman Puspawati, Ni Made Indri, Hapsari

Kombucha tea is a functional drink fermented by various types of microbes. Kombucha tea is also a source of lactic acid bacteria that can maintain the balance of the microflora of the digestive tract, which can improve the health of the human body. Lactic acid bacteria can act as a probiotic if ...

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