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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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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YEAST ECOLOGY OF KOMBUCHA FERMENTATION
By Julian Cox, Ai Leng Teoh, Gillian Heard
Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid bacteria. Despite reports of different yeast species being associated with the fermentation, little is known of the quantitative ecology of yeasts in Kombucha. Using ...
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ZYGOSACCHAROMYCES KOMBUCHAENSIS: THEPHYSIOLOGY OF A NEW SPECIES RELATED TO THE SPOILAGE YEASTS ZYGOSACCHAROMYCES LENTUS AND ZYGOSACCHAROMYCES BAILII
By Hazel Steels, Steve A. James, Chris J. Bond, Ian N. Roberts, Malcolm Stratford
Zygosaccharomyces kombuchaensis was recently discovered in the 'tea fungus' used to make fermented tea. Z. kombuchaensis was shown by ribosomal DNA sequencing to be a novel species, and a close relative of Zygosaccharomyces lentus, from which it could not be distinguished by conventional ...
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