Kombucha Research & Scientific Studies
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RESPONSE SURFACE METHODOLOGY FOR OPTIMIZATION OF GLUCURONIC ACID PRODUCTION USING KOMBUCHA LAYER ON SOUR CHERRY JUICE
By Nafiseh Yavari, Mahnaz Mazaheri Assadi, Kambiz Larijani, M B Moghadam
The optimum conditions for the glucuronic acid production (the important key component for its detoxifying action through conjugation to the xenobiotic metabolism of the substances in the liver) using kombucha layer on sweetened sour cherry juice were determined using response surface ...
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RESPONSE SURFACE METHODOLOGYTO OPTIMIZE A BIOPROCESS FOR KEFIRAN PRODUCTION
By Jose Manuel Pais-Chanfrau, Luis Enrique Trujillo Toledo, Paola Margarita Alvarado Condor, Milton Jimmy Cuaran Guerrero, Jimmy Nunez Perez, Leonor Margarita Rivera Intriago
Kefiran is an edible biopolymer formed by a galactose and glucose chain in nearly equal proportions. This biopolymer has important applications in the pharmaceutical and food industries. This is produced by the action of an acid-lactic bacteria and yeast consortium on lactose present in the ...
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RETHINK II: KOMBUCHA SHOES FOR SCARLETT AND RHET
By Changhyun Nam, Young-A Lee
Inspired by the concept of "sustainability" and Suzanne Lee's celluloid clothing, the part of her project called BioCouture (Llanos, 2012), we further challenged ourselves to rethink what constitutes sustainable consumer products in a world of increasingly stressed natural resources. We ...
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RETHINK: WEARING KOMBUCHA IN SANTA FE
By Young-A Lee, Armine Ghalachyan
Everything around us is changing fast. We sometimes find ourselves feeling confused and fragile in this world. The purpose of the design was to reflect our ever-changing minds. We created various images of the textile designs that express different emotional statuses, and then displayed them ...
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RIBONUCLEIC ACIDS IN DIFFERENT TEA FUNGUS BEVERAGES
By Radomir V. Malbaa, Eva S. Lonar, Ljiljana A. Kolarov
In human nutrition, nucleic acids have to be balanced and limited up to 2 g/day because purines are degraded to urate, and excessive production of urate is a cause of gaut, which primarily affects adult males. Tea fungus beverage is a well-known drink with high nutritional value and certain ...
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ROLE OF KOMBUCHA TEA IN THE CONTROL OF EMF 950MHZ INDUCED INJURY IN RAT HEART AND LUNG ORGANS
By Ola Ali Gharib
Objective: Cell phone usage has increased significantly nowadays. The present study has highlighted the negative effect of cell phone exposure in rats and the possible protective role of Kombucha tea to overcome these effects. Methods: The control group received a black tea only, while KT group ...
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SAFETY ASPECTS AND GUIDANCE FOR CONSUMERSON THE SAFE PREPARATION, HANDLING AND STORAGE OF KOMBUCHA-A FERMENTED TEA BEVERAGE
By Torie E Murphy, Kavita Walia, Jeffrey M Farber
Kombucha tea is a non-alcoholic beverage that has gained popularity in the health-food industry because of its alleged potential to optimize human health and act as a functional food. The distinctive flavors of kombucha are a result of the fermentation of sugared black tea with a symbiotic ...
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SCREENING THE OPTIMAL RATIO OF SYMBIOSIS BETWEEN ISOLATED YEAST AND ACETIC ACID BACTERIA STRAIN FROM TRADITIONAL KOMBUCHA FOR HIGH-LEVEL PRODUCTION OF GLUCURONIC ACID
By Nguyen Khoi Nguyena, Phuong Bang Nguyena, Huong Thuy Nguyenc, Phu Hong Lea
Glucuronic acid-a a human detoxifying drug that can be found in traditional kombucha, which is a sweetened-black tea fermented by symbiotic microflora between yeast and acetic acid bacteria embedded within a microbial cellulose membrane. The main purpose of the study is to obtain the newly ...
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SEQUENCE-BASED ANALYSIS OF THE BACTERIAL AND FUNGAL COMPOSITIONS OF MULTIPLE KOMBUCHA (TEA FUNGUS) SAMPLES
By Alan J. Marsh, Orla O'Sullivan, Colin Hill, R. Paul Ross, Paul D. Cotter
Kombucha is a sweetened tea beverage that, as a consequence of fermentation, contains ethanol, carbon dioxide, a high concentration of acid (gluconic, acetic and lactic) as well as a number of other metabolites and is thought to contain a number of health-promoting components. The sucroseetea ...
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SKELETAL FLUOROSIS AND INSTANT TEA
By Michael P Whyte, MD, Kevan Essmyer, MS, Francis H Gannon, MD, William R Reinus, MD
Development of skeletal fluorosis is associated with consumption of well water containing fluoride concentrations in excess of 4 parts per million (ppm).1-4 Unprocessed foods contain insufficient fluoride to cause disease.1 Tea, however, is fluoride rich,5-7, and skeletal fluorosis occurs in ...
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SO WHAT IS KOMBUCHA? AN ALCOHOLIC OR A NON-ALCOHOLIC BEVERAGE? A BRIEF SELECTED LITERATURE REVIEW AND PERSONAL REFLECTION
By Gary Spedding Ph.D.
Kombucha is a complex beverage touted to be both refreshing and health-promoting, almost ascribed to the status of a cult-like "cure-all." Yet, despite its long history (and incredible popularity as a homemade beverage - especially over the last 50-100 years) it remains largely a mystery (at ...
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SOLID-STATE FERMENTATION OF KOMBUCHA ON SC5 CASSAVA-LEUCAENA PROTEIN FEED
By LUO Chang-hu
Objective: To explore the optimum solid-state fermentation of Kombucha on SC5 Cassava-Leucaena protein feed. [Method] Kombucha was used as fermention bacteria for solid-state fermentation of SC5 cassava-Leucaena protein feed. The fermentation time,the base material ratio,water feed ...
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SPECIAL REPORT: KOMBUCHA BREWING UNDER THE FOOD AND DRUG ADMINISTRATION MODEL FOOD CODE: RISK ANALYSIS AND PROCESSING GUIDANCE
By Brian A Nummer
Kombucha is a fermented beverage made from brewed tea and sugar. The taste is slightly sweet and acidic, and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage, and it is gaining in popularity in the U.S. Consequently, many retailers and food ...
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SPECIFIC INTERFACIAL AREA AS A KEY VARIABLE IN SCALING-UP KOMBUCHA FERMENTATION
By Dragoljub D Cvetkovica, Sinisa L. Markova, Mirjana S. Djurica, Dragisa Savicb, Aleksandra S. Velicanskia
A mathematical model based on the specific interfacial area as a key independent variable and titratable acidity content as a final goal was proposed for scaling-up Kombucha fermentation. The model was derived by processing data obtained from the experiments performed using the local tea fungus ...
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SPONTANEOUS MUTATION RESULTS IN LOWER CELLULOSE PRODUCTION BY A GLUCONACETOBACTER XYLINUS STRAIN FROM KOMBUCHA
By Vu Tuan Nguyen, Bernadine Flanagan, Deirdre Mikkelsen, Santiago Ramirez, Lucia Rivas, Michael J Gidley, Gary A Dykes
This study aimed to investigate the characteristics of a spontaneous mutation that results in lower cellulose production by a Gluconacetobacter xylinus strain isolated from Kombucha. The growth of this mutant was initially observed in Hestrin Schramm (HS) static and agitated cultures but not in ...
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STUDI AKTIVITAS ANTIOKSIDAN KOMBUCHA DARI BERBAGAI JENIS DAUN SELAMA FERMENTASI [IN PRESS JANUARI 2016]
By Prasis Nursyam Suhardin, Elok Zubaidah
Kombucha merupakan produk hasil fermentasi larutan teh dan gula dengan menggunakan starter dari bakteri Acetobacter dan beberapa jenis khamir. Teh kombucha adalah minuman fungsional yang dapat melancarkan pencernaan, sebagai antibiotik, antioksidan, dan antibakteri. Dedaunan seperti daun salam, ...
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STUDIES ON THE CYTOTOXICITY AND ANTIOXIDANT ACTIVITY OF TEA KOMBUCHA
By Prof L K, N Okine, Rev. Dr. W.S.K. Gbewonyo, Dr Regina AppiahOpong
Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea which is consumed worldwide for its refreshing taste and beneficial effects on human health. It is claimed to prevent various types of cancer and cardiovascular diseases, ...
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STUDIES ON THE MICROBIOLOGY OF KOMBUCHA (TEA FUNGUS)
By Selma E Ahmed, Hamid A Dirar
Kombucha (tea fungus) is an acidic fermented beverage from tea extract and sugar. During the course of fermentation, yeasts declined in number in the beginning and then increased towards the end of fermentation. Bacteria began growing from the start and dominated the fermentation process, but ...
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STUDIES ON TOXICITY, ANTI-STRESS AND HEPATO-PROTECTIVE PROPERTIES OF KOMBUCHA TEA
By T Pauline, Prasad Dipti, B Anju, S Kavimani, S K Sharma, A K Kain, S K Sarada, M Sairam, G Ilavazhagan, K Devendra, W Selvamurthy
Objective: The objective of the study was to evaluate toxicity, anti-stress activity, and hepato-protective properties of Kombucha tea. Method: Kombucha tea was fed orally for 15 days using three different doses, i.e., normal dose, five, and ten times the dose. Rats were then sacrificed, and ...
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STUDY OF ANTIOXIDANT ACTIVITY ON VARIOUS KOMBUCHA LEAVES DURING FERMENTATION
By Prasis Nursyam Suhardini, Elok Zubaidah
Kombucha Is A Fermented Product Of Tea And Sugar Solution By Using The Starter From Acetobacter Bacteria And Some Types Of Yeast. Kombucha Tea Is A Functional Beverage That Can Aid Digestion, As An Antibiotic, Antioxidant, And Antibacterial. Foliage Such As Bay Leaves, Guava Leaf, Betel ...
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STUDY OF THE EFFETS OF SACCHAROMYCES CEREVISIAE AND TEA KOMBUCHAON THE INTESTINAL MICROBIOTA OF RABBITS
By S L Perez, B S Lagunas, B A De La Cruz, M R Fajardo, B A Diaz Gonzalez
Saccharomyces cerevisiae (SC47) yeast has been used in the feeding of several domestic animal species and humans and symbiotic Kombucha tea (TK) has been used in humans, both as alternative therapy and health-enhancing. The mechanisms of these effects are not known, and it is thought that ...
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STUDY ON KOMBUCHA HEALTH WINE
By ZOU Yong, JU Shuai, XIE Hui, LI Yang
This thesis mainly researched the deployment of Kombucha health wine.Edible alcohol,daqu Liquors,xiaoqu Liquors were as base liquor,combined with Kombucha base fluid blending.Different methods were adopted for turbidity removal.The results showed that the optimal base liquor was daqu Liquor;low ...
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STUDY ON THE ISOLATION AND IDENTIFIATION OF MICROBES OF KOMBUCHA
By Wei Wu, Baochuan Gai, Baoping Ji
This paper introduced the isolation and identification of microorganisms from a kind of Kombucha. There were five strains been isolated, and they separately were Saccharomyces pastonanus Hansen, Schizosaccharomyces pombe Lindner, Acetobacter xylinum, Acidomonas methanolica, and Lactobacillus.
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STUDYING THE PROPERTIES OF THE MICROBIAL CONSORTIUM "KOMBUCHA" AND CREATION NEW PRODUCTS ON THEIR BASIS
By Lobanova A V, Strelnikov L S, Dolya V G, Strilets O P
Modern human is exposed to stress and environmental hazards,so the problem of a balanced diet based on functional foods and soft drinks is very relevant. Widely publicized imported products can be substituted by creating original recipes non-alcoholic drinks based on Kombucha.
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SUCROSE AND INULIN BALANCE DURING TEA FUNGUS FERMENTATION
By Radomir V. Malbaa, Eva S. Lonar, Ljiljana A. Kolarov
Tea fungus or kombucha is a symbiosis of several yeast strains and acetic bacteria. This symbiosis is capable of converting a very simple substrate in a slightly carbonated, acidic, refreshing beverage. The usual substrate for tea fungus fermentation is black tea sweetened with sucrose. The ...
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