Kombucha Research & Scientific Studies
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KOMBUCHA: A SYSTEMATIC REVIEW OF THE EMPIRICAL EVIDENCE OF HUMAN HEALTH BENEFIT
By Julie M. Kapp, MPH, Walton Sumner MD
Purpose: Kombucha tea, a fermented beverage, has recently become popular in the United States as part of the functional food movement. This popularity is likely driven by its touted health benefits, coupled with the recent scientific movement investigating the role of the microbiome on human ...
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KOMBUCHA: CARACTERIZAO DA MICROBIOTA E DESENVOLVIMENTO DE NOVOS PRODUTOS ALIMENTARES PARA USO EM RESTAURAO
By Mafalda Jorge dos, Santos
Kombucha is a refreshing, sweet, and acidic fermented beverage usually prepared with sugared black tea to which a "tea fungus" is added. This "tea fungus" is composed of a bacterial cellulosic pellicle containing a symbiotic consortia of acetic bacteria and yeasts. The growing popularity of ...
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KOMBUCHA: HOW IS IT PROCESSED
By Tara McHugh, Amanda Sinrod
This month's column is a continuation of our "How is it processed" series, focusing on kombucha. Thousands of years old,kombucha is a functional, fermented tea currently consumed around the world. I wish to thank my co-author, Amanda Sinrod, food specialist at the University of California, ...
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KOMBUCHA: IS A CUP OF TEA GOOD FOR YOU?
By Ailsa Holbourn, Judith Hurdman
A 54-year-old asthmatic woman presented to the hospital with a 10-day history of breathlessness. On examination, she was tachypnoeic with mild wheeze. She had preserved peak flows and was saturating at 100% on room air. Investigations revealed severe metabolic lactic acidosis. On further ...
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KOMBUCHA: TECHNOLOGY, MICROBIOLOGY, PRODUCTION, COMPOSITION AND THERAPEUTIC VALUE
By Vikas Kumar, V K Joshi
Kombucha, Tea Kvass, Japanese or Indonesian tea fungus, and Manchurian are the most common names for the symbiotic association of bacteria and osmophilic yeast in the form of thick jelly membrane, which is cultured in sugared tea. It is slightly sweet, acetic acid-flavoured beverage also called ...
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KOMBUCHA: THE MIRACLE FUNGUS (SIXTH EDITION)
By Harald W. Tietze
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L-LACTIC, L-ASCORBIC, TOTAL AND VOLATILE ACIDS CONTENTS IN DIETETIC KOMBUCHA BEVERAGE
By Radomir V. Malbaa, Eva S. Lonar, Ljiljana A. Kolarov
Kombucha or tea fungus is a symbiosis of osmophilic yeasts and acetic acid bacteria. After about 7 days, this symbiosis converts a very simple substrate, sucrose, and black tea, in a slightly carbonated, acidic, refreshing beverage with high pharmaceutical and nutritional value. Inulin is a ...
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LACTIC ACID BACTERIA STRAINS ISOLATED FROM KOMBUCHA WITH POTENTIAL PROBIOTIC EFFECT
By MATEI BOGDAN, SALZAT JUSTINE, DIGU CAMELIA FILOFTEIA, CORNEA CALINA PETRUA, LU GABRIELA, UTOIU ELENA ROXANA, MATEI FLORENTINA
Kombucha is an oriental traditional beverage made usually of sweetened tea fermented by a symbiotic consortium of bacteria and yeast embedded within a cellulose membrane. The beverage has been characterized for health benefits related mainly to the tea itself, but very few in relation to the ...
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LACTIC ACID BACTERIA: PROMISING SUPPLEMENTS FOR ENHANCING THE BIOLOGICAL ACTIVITIES OF KOMBUCHA
By Nguyen Khoi Nguyen, Ngan Thi Ngoc Dong, Huong Thuy Nguyen, Phu Hong Le
Kombucha is a sweetened black tea that is fermented by a symbiosis of bacteria and yeast embedded within acellulose membrane. It is considered a health drink in many countries because it is a rich source of vitamins and may have other health benefits. It has previously been reported that adding ...
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LACTOSE FERMENTATION BY KOMBUCHA - A PROCESS TO OBTAIN NEW MILK-BASED BEVERAGES
By MIRELA ILICIC, KATARINA KANURIC, SPASENIJA MILANOVIC, EVA LONCAR, MIRJANA DJURIC, RADOMIR MALBASA
This paper focuses on fermentation of lactose from a model system (black tea) and from two types of milk (0.9% w/w and 2.2% w/w of fat) by application of Kombucha. Quantities of the applied Kombucha starter were 10% v/v and 15% v/v. All fermentations were performed at 42oC. The process to ...
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LEACHING OF RARE EARTH ELEMENTS FROM FLUORESCENT POWDER USING THE TEA FUNGUS KOMBUCHA
By Hopfe Stefanie, Flemming Katrin, Lehmann Falk, Mockel Robert, Kutschke Sabine, Pollman Katrin
In most modern technologies such as flat screens, highly effective magnets and lasers, as well as luminescence phosphors, Rare Earth Elements (REE) are used. Unfortunately, no environmentally friendly recycling process exists so far. In comparison to other elements, the interaction of ...
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LEAD INDUCED OXIDATIVE STRESS: BENEFICIAL EFFECTS OF KOMBUCHA TEA
By Prasad Dipti, B Yogesh, A K Kain, T Pauline, B Anju, M Sairam, B Singh, S S Mongia, G I Kumar, W Selvamurthy
Objective: To evaluate the effect of oral administration of Kombucha tea (K-tea) on lead-induced oxidative stress. Methods: Sprague Dawley rats were administered 1 mL of 3.8% lead acetate solution daily alone or in combination with K-tea orally for 45 d, and the antioxidant status and lipid ...
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LEMON VERBENA KOMBUCHA NORDIC FOOD LAB EXPERIMENTS
By Jonas Astrup Pedersen
Blog Post: Paper describes an experiment in producing Kombucha under various conditions
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LIVING FOOD FOR LONGER LIFE
By Harald W. Tietze
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MAKE PROCESS AND HEALTH BENEFITS OF DRINK KOMBUCHA TEA
By Ebrahim Azarpour, Maral Moraditochaee, Hamid Reza Bozorgi
Consideration of functional beverages in the world and one of the fastest-growing food categories are considered. Functional fermented tea drinks non-dairy beverages kombucha one is functional. The raw material used to produce functional beverages kombucha tea, tea is sweetened with sugar. ...
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MANUFACTURE OF A BEVERAGE FROM CACTUS PEAR JUICE USING "TEA FUNGUS" FERMENTATION
By Lamia Ayed, Moktar Hamdi
Kombucha is a beverage that is prepared by fermenting sweetened black tea using a tea fungus, which is a symbiotic culture of acetic acid bacteria and yeasts. In the present study, cactus pear juice was used as a substrate for kombucha fermentation in order to develop a new beverage with ...
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METABARCODING OF THE KOMBUCHA MICROBIAL COMMUNITY GROWN IN DIFFERENT MICRO ENVIRONMENTS
By Oleg N. Reva, Iryna E. Zaets, Leonid P. Ovcharenko, Olga E. Kukharenko, Switlana P. Shpylova, Olga V Podolich, JeanPierre de Vera, Natalia O. Kozyrovska
Introducing the DNA metabarcoding analysis of probiotic microbial communities allowed getting insight into their functioning and establishing better control over the safety and efficacy of the probiotic communities. In this work, the kombucha poly-microbial probiotic community was analyzed to ...
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METAGENOMIC ANALYSIS OF DOMESTICATED KOMBUCHA MULTI-MICROBIAL CULTURE.
By L P Ovcharenko
Aim: To screen the microbial community of domesticated kombucha microbial culture (known as tea "fungus") using an analysis of metagenomic data. Methods. DNA barcoding based on pyrosequencing data. Phylogenetic and cultural analyses. Results. Probiotics occupy a wide niche within this sector ...
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MICROBIAL CELLULOSE-THE NATURAL POWER TO HEAL WOUNDS
By Wojciech Czaja, Alina Krystynowicz, Stanislaw Bielecki, R Malcolm Brown Jr.
Microbial cellulose (MC) synthesized in abundance by Acetobacter xylinum shows vast potential as a novel wound healing system. The high mechanical strength and remarkable physical properties result from the unique nanostructure of the never-dried membrane. This article attempts to briefly ...
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MICROBIAL FERMENTED TEA - A POTENTIAL SOURCE OF NATURAL FOOD PRESERVATIVES
By Haizhen Mo, Yang Zhu, Zongmao Chen
Antimicrobial activities of microbially fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated in natural microbial fermentation processes with tea leaves as substrates. The antimicrobial components produced during the fermentation ...
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MICROBIAL PRESENCE AND ORGANIC ACID CONTENT OF COMMERCIAL KOMBUCHA
By K Leonard, L Elson-Schwab, K Lund, R R Achterman
This project aims to identify the presence and abundance of predominant probiotic microorganisms and organic acids in four different commercial brands of kombucha. We plated serial dilutions of the kombucha on selective media types to identify concentration of microorganisms including fungi ...
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MICROBIOLOGICAL AND TECHNOLOGICAL PARAMETERS IMPACTING THE CHEMICAL COMPOSITION AND SENSORY QUALITY OF KOMBUCHA
By Thierry Tran, Cosette Grandvalet, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot‐Marechal
Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid bacteria. Being originally homemade, it has become an industrially produced soft drink whose quality standards are poorly defined and whose production process is still not fully controlled. Based on current ...
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MICROSTRUCTURE AND PHYSICAL PROPERTIES OF MICROBIAL CELLULOSE PRODUCED DURING FERMENTATION OF BLACK TEA BROTH (KOMBUCHA). II.
By W N Goh, A Rosma, B Kaur, A Fazilah, A A Karim, Rajeev Bhat
In this study, we evaluated and characterized microbial cellulose produced from Kombucha after the eighth day of fermentation by employing SEM, FTIR, X-ray diffractometry, adsorption isotherm, and by measuring the swelling properties. Results on SEM revealed a microbial cellulose layer to be ...
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MINERAL AND WATER SOLUBLE VITAMIN CONTENT IN THE KOMBUCHA DRINK
By Biljana Bauer-Petrovska, Lidija Petrushevska-Tozi
Biologically active substances (water-soluble vitamins and minerals) were analyzed in 'Kombucha'-a curative liquor, produced by the so-called 'Kombucha cultivation' (Macedonian collection of microorganisms, No 734) in sweet black tea decoct. The water-soluble vitamins in the Kombucha drink were ...
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MULTIMICROBIAL KOMBUCHA CULTURE TOLERATES MARS-LIKE CONDITIONS SIMULATED ON LOW-EARTH ORBIT
By Olga Podolich, Olga Kukharenko, Andriy Haidak, Iryna Zaets, Leonid Zaika, Olha Storozhuk, Larysa Palchikovska, Iryna Orlovska, Oleg Reva, Tatiana Borisova, Ludmila Khirunenko, M
A kombucha multimicrobial culture (KMC) was exposed to simulated Mars-like conditions in low Earth orbit (LEO). The study was part of the BIOlogy and Mars EXperiment (BIOMEX), which was accommodated in the European Space Agency's EXPOSE-R2 facility, outside the International Space Station. The ...
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