Kombucha Research & Scientific Studies
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NEW POTENTIALLY ANTIHYPERTENSIVE PEPTIDES LIBERATED IN MILK DURING FERMENTATION WITH SELECTED LACTIC ACID BACTERIA AND KOMBUCHA CULTURES
By Ebrahim Elkhtab, Mohamed El-Alfy, Mohamed Shenana, Abdelaty Mohamed, Ahmed E Yousef
Compounds with the ability to inhibit angiotensin-converting enzyme (ACE) are used medically to treat human hypertension. The presence of such compounds naturally in food is potentially useful for treating the disease state. The goal of this study was to screen lactic acid bacteria, including ...
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NITROGEN-FIXING AND CELLULOSE-PRODUCING GLUCONACETOBACTER KOMBUCHAE SP. NOV., ISOLATED FROM KOMBUCHA TEA
By Debasree Dutta, Ratan Gachhui
A few members of the family Acetobacteraceae are cellulose-producers, while only six members fix nitrogen. Bacterial strain RG3T, isolated from Kombucha tea, displays both of these characteristics. A high bootstrap value in the 16S rRNA gene sequence-based phylogenetic analysis supported the ...
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NOVEL KOMBUCHA BEVERAGE FROM LINGZHI OR REISHI MEDICINAL MUSHROOM, GANODERMA LUCIDUM, WITH ANTIBACTERIAL AND ANTIOXIDANT EFFECTS.
By Aleksandra Sknepnek, Milena Panti, Danka Matijaevi, Dunja Mileti, Steva Levi, Viktor Nedovi, Miomir Niksic
Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time to prepare a novel, health-promoting kombucha product. ...
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NOVEL NITROGEN-FIXING ACETOBACTER NITROGENIFIGENSSP. NOV., ISOLATED FROM KOMBUCHA TEA
By Debasree Dutta, Ratan Gachhui
The four nitrogen-fixing bacteria so far described in the family Acetobacteraceae belong to the genera Gluconacetobacter and Acetobacter. Nitrogen-fixing bacterial strain RG1T was isolated from Kombucha tea and, based on the phylogenetic analysis of 16S RRNA gene sequence which is supported by ...
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NUTRITIVE AND FUNCTIONAL CHARACTERISTICS OF KOMBUCHA FERMENTED MILK BEVERAGE
By Spasenija Milanovic, Mirela Ilicic, Eva Loncar, Marjan Ranogajec, Dajana Hrnjez, Katarina Kanuric, Vladimir Vukic
The effect of an addition of 10% nonconventional starter culture-kombucha on nutritive and functional characteristics of fermented milk beverage produced from milk with 0.9% fat was investigated in this paper. Based on this research, it can be concluded that this kind of drink can be classified ...
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NUTRITIVE ASPECTS OF FERMENTED DAIRY PRODUCTS OBTAINED BY KOMBUCHA APPLICATION
By DAJANA V HRNJEZ, VLADIMIR R VUKIC, SPASENIJA D MILANOVIC, MIRELA D ILICIC, KATARINA G KANURIC, ALEKSANDRA M TORBICA, JELENA M TOMIC
The aim of this study was to investigate the chemical quality and protein profile of fermented dairy products obtained by kombucha starter culture at different fermentation temperatures. The sample produced at 37C has significantly longer fermentation time than the sample produced at 42C. ...
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NUTRITIVE CHARACTERISTICS AND MARKET PROSPECTS OF KOMBUCHA FERMENTED MILK BEVERAGES
By RADE POPOVIC, SPASENIJA MILANOVIC, MIRELA ILICIC, MARIJAN RANOGAJEC, KATARINA KANURIC, VLADIMIR VUKIC, DAJANA HRNJEZ
The aim of this study was to compare nutritive, microbiological, and rheological characteristics in fermented milk samples produced from milk with different fat content; 0.9% (w/w) and 2.2% (w/w) by kombucha inoculum application. Also, the average cost structure of both beverages was analyzed ...
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OAK KOMBUCHA PROTECTS AGAINST OXIDATIVE STRESS AND INFLAMMATORY
By Vazquez-Cabral B.D., Larrosa-Perez M., Gallegos-Infante J.A., Moreno-Jimenez M.R., Gonzalez-Laredo R.F., Rutiaga-Quinones J.G., Gamboa-Gomez C.I., Rocha-Guzman N.E.
The black tea infusion is the common substrate for preparing kombucha; however, other sources such as oak leaves infusions can be used for the same purpose. Almost any white oak species have been used for medicinal applications by some ethnic groups in Mexico and could be also suitable for ...
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OCCURRENCE OF CELLULOSE-PRODUCING GLUCONACETOBACTER SPP. IN FRUIT SAMPLES AND KOMBUCHA TEA, AND PRODUCTION OF THE BIOPOLYMER
By Neera, Karna Venkata Ramana, Harsh Vardhan Batra
Cellulose producing bacteria were isolated from fruit samples and kombucha tea (a fermented beverage) using CuSO4 solution in modified Watanabe and Yamanaka medium to inhibit yeasts and molds. Six bacterial strains showing cellulose production were isolated and identified by 16S rRNA gene ...
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OPTIMASI FERMENTASI CAIRAN KOPI DENGAN INOKULAN KULTUR KOMBUCHA (KOMBUCHA COFFEE)
By Tuti Rahayu Dan, Triastuti Rahayu
Coffee is one of the non-alcoholic beverage ingredients, as a mixture of sweets, and as a market for medical practices. In terms of the utilization of coffee drinks can stimulate breathing, eliminate drowsiness, as a body and mind freshener. Therefore, coffee is one of the drinks that are loved ...
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OPTIMISATION OF THE ANTIOXIDANT ACTIVITY OF KOMBUCHA FERMENTED MILK PRODUCTS
By Radomir MALBASA, Jasmina VITAS, Eva LONCAR, Jovana GRAHOVAC, Spasenija MILANOVIC
The antioxidant activity of fermented milk products obtained by using kombucha starter produced by fermentation on sweetened wild thyme extract was investigated. The starter was added to milk containing 0.8, 1.6, and 2.8% milkfat, at fermentation temperature of 37, 40, and 43C. The fermentation ...
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OPTIMIZATION OF FERMENTATION CONDITIONS FOR KOMBUCHA TEA
By ZUO Yong, BIAN Ming-hong
The strains of lactobacillus,acetic acid bacteria, and yeast isolated in the laboratory were used together for the fermentation of Kombucha tea,and medium pH,dissolved oxygen concentration,temperature,and fermentation time were evaluated for their effects on Kombucha tea fermentation.The ...
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OPTIMIZATION OF KOMBUCHA FERMENTATION TECHNOLOGY BY RESPONSE SURFACE METHODOLOGY
By LI Xuan, CHEN Yi-lun, HUANG Li-mei, SONG Shan, ZHU Xiao-qing
Pure strains of yeast and acetobacter were extracted from Kombucha for mixed fermentation and the technical conditions of fermentation were optimized by single factor experiment and response surface analysis in combination with maximum utilization of total sugar and sensory evaluation as the ...
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OPTIMIZATION OF LIQUID FERMENTATION PROCESS FOR IMPROVED EXO-POLYSACCHARIDES PRODUCTION BY KOMBUCHA ZJU1
By Yan Wu, Qihe Chen, Hui Ruan, Guoqing He
In order to improve exo-polysaccharides production by Kombucha ZJU1, the optimization of the liquid fermentation process for cell growth and Exo-Polysaccharide (EPS) production by Kombucha ZJU1 was conducted with Response Surface Methodology (RSM). A Fractional Factorial Design (FFD) and ...
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OPTIMIZATION OF SOUTH CHINA 5 CASSAVA-LEUCAENA PROTEIN FEED PRODUCTION BY KOMBUCHA IN SOLID-STATE FERMENTATION
By Changhui Luo, Zhong Dan, Kai Zhao, Naifang Fu, Bolin Lei, Shengjun Jiang
To optimize solid-state fermentation of South China 5(SC5) cassava-leucaena protein feed by kombucha. Method:The SC5 cassava-leucaena protein feed was fermented by kombucha.The fermentation conditions were optimized. Result: The optimum conditions of solid-state fermentation were as ...
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OPTIMIZING GLUCURONIC ACID PRODUCTION USING TEA FUNGUS ON GRAPE JUICE BY RESPONSE SURFACE METHODOLOGY
By Nafiseh Yavari, Mahnaz Mazaheri Assadi, Mohammad Bamani Moghadam, Kambiz Larijani
Grape juice phytochemicals such as resveratrol and polyphenol antioxidants have been positively linked to inhibiting cancer heart disease degenerative nerve disease viral infections and mechanisms of Alzheimer's disease. Glucuronic acid is the key component in human health due to its ...
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PB(II) REMOVAL FROM SYNTHETIC WASTEWATER USING KOMBUCHA SCOBY AND GRAPHENE OXIDE/FE3O4
By Seyyed Mojtaba Mousavi, Seyyed Alireza Hashemi, Ali Mohammad Amani, Hossein Esmaeili, Younes Ghasemi, Aziz Babapoor, Fatemeh Mojoudi, Omid Arjomand
Kombucha Scoby is a colony consisted of bacteria, yeast, and cellulosic pellicle that present fantastic performances in various fields. Besides the anti-toxicity and antimicrobial specifications of Kombucha scoby, this unique colony can be used for wastewater treatment and removal of heavy ...
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PEMANFAATAN TEH KOMBUCHA SEBAGAI OBAT HIPERURISEMIA MELALUI PENGHAMBATAN AKTIFITAS XANTIN OKSIDASE PADA RATTUS NORVEGICUS
By Dewa Ayu Windu Manik Anandagiri, I. B. Putra Manuaba, Dwi Adhi Suastuti, dan Ni G. A. M
The formation of high levels of uric acid and problems of its excretion from the body can lead to hyperuricemia. This study serves to examine the kombucha tea as a hyperuricemia drug activity through the inhibition of the enzyme xanthine oxidase. Kombucha tea was used with three different ...
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PEMANFAATAN TEH KOMBUCHA SEBAGAI OBAT HIPERURISEMIA MELALUI PENURUNAN KADAR ASAM URAT DAN MALONDIALDEHID
By Ni Luh Putu Kartika Mardiani, Ida Bagus Putra Manuaba, Dan I Wayan Suirta
Research has been conducted to determine the decrease in uric acid levels and malondialdehyde(MDA) of ratshyperuricemia after being given kombucha tea. The research was carried out with the draft post-test control group design. Kombucha tea with various fermentation times of 4, 8, and 12 days ...
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PENGARUH KETINGGIAN TEMPAT TUMBUH ROSELLA DAN JENIS BAHAN ROSELLA TERHADAP AKTIVITAS ANTIOKSIDAN TEH KOMBUCHA ROSELLA
By NURUL HIDAYAH
At this, traditional medicine has been widely used by the public. One is roselle (H. sabdariffa) and kombucha tea. Roselle contains antioxidants that are good for the body, but levels of antioxidants will be reduced if drying rosella experience. The purpose of this study was to determine the ...
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PENGARUH KONSENTRASI MALTODEKSTRIN TERHADAP MUTU MINUMAN INSTAN DARI TEH KOMBUCHA
By Risa Meutia Fiana, Wenny Surya Murtius, Alfi Asben
Penelitian bertujuan untuk mengetahui konsentrasi maltodekstrin yang tepat untuk membuat minuman instan teh kombuca dan menciptakan variasi jenis olahan teh kombucha. Perlakuan pada penelitian ini adalah perbedaan konsentrasi maltodekstrin yang digunakan pada minuman instan teh ...
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PENGARUH LAMA FERMENTASI DAN KONSENTRASI EKSTRAK DAUN JAMBU BIJI (PSIDIUM GUAJAVA) TERHADAP AKTIVITAS ANTIOKSIDAN KOMBUCHA
By Luxita Dewi Mutiara
Kombucha is fermentation tea through the addition of yeast and bacteria culture. Kombucha is known as one of the drinks that have antioxidant activity. Guava leaves are one part of the guava plants that are considered as waste and have not been used. Guava leaves have the greatest amount of ...
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PENGARUH PROSES FERMENTASI KOMBUCHA DAUN SIRSAK (ANNONA MURICATA L.) TERHADAP KADAR VITAMIN C
By Irham Falahuddin, Ike Apriani, Nurfadilah
Kombucha is a fermented beverage of tea and sugar with a symbiotic culture of bacteria and yeast, consumed for its beneficial effect on human health. Kombucha contains antioxidant activity compounds. Yet, many research studies have shown that Soursop leaves contain vitamin C, Vitamin E, beta ...
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PENGARUH WAKTU FERMENTASI TERHADAP SIFAT FISIK DAN KIMIA PADA PEMBUATAN MINUMAN KOMBUCHA DARI RUMPUT LAUT SARGASSSUM SP
By Elfita Ayu Pratiwi, Riris Aryawati
The purpose of this study was to determine the effect of time on the physical properties (color and weight of nata/cellulose) and chemical properties (vitamin C content, total acidity, total sugar content, pH, and alcohol content) on Kombucha with Sargassum sp seaweed as the base material. The ...
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PENYUSUNAN BAHAN AJAR BIOTEKNOLOGI BERBASIS PENELITIAN UJI FERMENTASI PADA KOMBUCHA DENGAN BERBAGAI JENIS BAHAN ALAM LOKAL
By Mahda Mumtahanah, Cicilia Novi Primiani, Muh Waskito Ardhi
Teaching materials are one of the main subjects in the learning process in the classroom. Research-based teaching materials is an innovation to compile and summarize the results of research so that it can be utilized in developing the creativity of students with language and simple description ...
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