Kombucha Research & Scientific Studies
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ANTIHYPERGLYCAEMIC EFFICACY OF KOMBUCHA IN STREPTOZOTOCIN-INDUCED RATS
By Thummala Sriharia, Krishnamoorthy Karthikesanb, Natarajan Ashokkumarb, Uppala Satyanarayana
Kombucha is a fermented tea beverage produced by fermenting sugared black tea with kombucha mat (consists of bacteria and yeast strains). Diabetes mellitus is a group of metabolic disorders characterized by hyperglycemia resulting from defects in insulin secretion, action or both. The present ...
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ANTIMICROBIAL ACTIVITY IN KOMBUCHA FERMENTATION
By ZHANG Hu-cheng
The aim was to study if the fermentation liquor of Kombucha had protein with antimicrobial activity. Method: The effects of different cultivation time on fermentation liquor concentration,pH,total protein concentration, and zone of inhibition were studied.The fermentation liquor of Kombucha on ...
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ANTIMICROBIAL ACTIVITY OF BROTH FERMENTED WITH KOMBUCHA COLONIES
By Rodrigo Jos Santos Jnior, Rejane Andrade Batista, Sheyla Alves Rodrigues, Lauro Xavier Filho, lvaro Silva Lima
The kombucha is a consortium of yeast and bacterias originally from China and able to produce a fermented broth, which presents antimicrobial activity against some pathogenic microorganisms. The goal of this work was to investigate the antimicrobial activity of fermented broth by kombucha ...
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ANTIMICROBIAL ACTIVITY OF FERMENTED GREEN TEA LIQUID
By You-Ying Tu, Hui-Long Xia
Green tea kombucha made of sugar and single yeast was investigated for its antimicrobial activity and composition changes during fermentation. Individual and total tea polyphenols, caffeine, sucrose, reducing sugar, total sugar, pH, acetic acid and total acids, ethanol concentration, superoxide ...
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ANTIMICROBIAL ACTIVITY OF FERMENTED GREEN TEA LIQUID
By You-Ying Tu, Hui-Long Xia
Green tea kombucha made of sugar and single yeast was investigated for its antimicrobial activity and composition changes during fermentation. Individual and total tea polyphenols, caffeine, sucrose, reducing sugar, total sugar, pH, acetic acid and total acids, ethanol concentration, ...
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ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF LEMON BALM KOMBUCHA
By Aleksandra S. Velianski, Dragoljub D. Cvetkovi, Sinia L. Markov, Vesna T. Tumbas, Slaana M. Savatovi
Kombucha is a beverage traditionally produced by the metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm Kombucha, as well as of particular control samples, was determined by the agar-well diffusion method. Antioxidant activity on stable ...
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ANTIMICROBIAL EFFECT OF KOMBUCHA ANALOGUES
By Houda Battikh, Kamel Chaieb, Amina Bakhrouf, Emna Ammar
Kombucha is a traditional refreshing beverage obtained by the fermentation of sugared tea with a powerful symbiosis of acetic bacteria and yeasts. This drink has been intensively consumed for a long time worldwide for its prophylactic and therapeutic properties. In the present study, we have ...
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ANTIMICROBIAL PROPERTIES OF GREEN AND BLACK TEA AND KOMBUCHA
By Maria S Polozova
Kombucha is a symbiotic community of bacteria and yeast that is used to ferment sweetened tea and produce a sour, slightly sparkling beverage. The bacterial component of Kombucha is invariant, being composed of a cellulose-producing strain of Gluconobacter. The yeast component of Kombucha is ...
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ANTIOXIDANT ACTIVITIES OF KOMBUCHA PREPARED FROM THREE DIFFERENT SUBSTRATES AND CHANGES IN CONTENT OF PROBIOTICS DURING STORAGE
By Caili Fu, Fen Yan, Zeli Cao, Fanying Xie, Juan Lin
Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities ...
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ANTIOXIDANT AND ANGIOTENSIN-CONVERTING ENZYME INHIBITORY ACTIVITY OF EUCALYPTUS CAMALDULENSIS AND LITSEA GLAUCESCENS INFUSIONS FERMENTED WITH KOMBUCHA CONSORTIUM
By Claudia I Gamboa-Gmez, Rubn F Gonzlez-Laredo, J Alberto Gallegos-Infante, M del Mar, Larrosa Prez, Martha R Moreno-Jimnez, Ana G Flores-Rueda, Nuria E Rocha-Guzmn
Physicochemical properties, consumer acceptance, antioxidant, and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages of Eucalyptus camaldulensis and Litsea glaucescens were compared. Among physicochemical parameters, only the pH of fermented beverages ...
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ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF KOMBUCHA BEVERAGES PREPARED USING BANANA PEEL, COMMON NETTLES AND BLACK TEA INFUSIONS
By Ali Ebrahimi Pure, Monir Ebrahimi Pure
Kombucha is a several thousand years old traditional fermented beverage originated from East. While black tea infusion is the common substrate for preparing kombucha, other herbal infusions can be applied for this reason too. Common medicinal herbs or even waste herbal materials, like banana ...
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ANTIOXIDANT, ANTIBACTERIAL AND COLOR ANALYSIS OF GARLIC FERMENTED IN KOMBUCHA AND RED GRAPE VINEGAR
By Ali Ebrahimi Pure, Monir Ebrahimi Pure
Background and Objective: Garlic, in different types, is a very common food ingredient all over the world. Traditionally, garlic is fermented in grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, ...
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ANTIPROLIFERATIVE AND ANTIMICROBIAL ACTIVITIES OF KOMBUCHA TEA
By Monia Deghrigue, Jihene Chriaa, Houda Battikh, Kawther Abid, Amina Bakhrouf
The present study was conducted to evaluate the antiproliferative and antimicrobial activities of kombucha tea. We investigated in vitro the efficacy of kombucha tea for its antiproliferative effects by its potential cytotoxic activity using the MTT colorimetric method against two human cancer ...
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ANTIPROLIFERATIVE AND ANTIMICROBIAL ACTIVITY OF TRADITIONAL KOMBUCHA AND SATUREJA MONTANA L. KOMBUCHA
By Dragana D etojevi-Simin, G M Bogdanovic, Dragoljub D Cvetkovi, Aleksandra S Velianski
Purpose: To carry out a preliminary investigation of the biological activity of Kombucha beverages from Camellia sinensis L. (black tea) and Satureja montana L. (savory winter tea), that have consuming acidity. Materials and Methods: Cell growth effect was measured by sulforhodamine B ...
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APPLICATION OF LACTIC ACID BACTERIA IN KOMBUCHA FERMENTATION
By A S Velianski, D D Cvetkovi, S L Markov
Kombucha, traditional fermented beverage, is typically prepared by fermenting sweetened black tea using tea fungus (symbiosis of acetic acid bacteria and yeasts). Because of the useful effects of lactic acid bacteria (LAB) as well as L- and D-lactic acid, LAB suspension of natural isolates was ...
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APPLICATION OF NON-SACCHAROMYCES YEASTS ISOLATED FROM KOMBUCHA IN THE PRODUCTION OF ALCOHOL-FREE BEER
By Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P De, Schutter, Luk Daenen, Kieran M Lynch, Emanuele Zannini, Elke K Arendt
Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. ...
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APPLICATION OF THE KOMBUCHA 'TEA FUNGUS' FOR THE ENHANCEMENT OF ANTIOXIDANT AND STARCH HYDROLASE INHIBITORY PROPERTIES OF TEN HERBAL TEA
By Mindani I. Watawanaa, Nilakshi Jayawardenaa, Candy Choob, Viduranga Y. Waisundaraa
Ten herbal teas (Acacia arabica, Aegle marmelos flower, A. marmelos root bark, Aerva lanata, Asteracantha longifolia, Cassia auriculata, Hemidesmus indicus, Hordeum vulgare, Phyllanthus Emblica, Tinospora cordifolia) were fermented with the Kombucha 'tea fungus'. The PH values of the fermented ...
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ARSENIC REMOVAL FROM GROUNDWATER BY PRETREATED WASTE TEA FUNGAL BIOMASS
By G S Murugesan, Muthuswamy Sathishkumar, Krishnaswami Swaminathan
Arsenic contamination in groundwater poses a serious threat to human health. The tea fungus, a waste produced during black tea fermentation, has been examined for its capacity to sequester the metal ions from groundwater samples. Autoclaved fungal tea mat and autoclaving followed by FECl3 ...
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BACTERIAL CELLULOSE IN KOMBUCHA BY PURE CULTURES
By ZHOU Yan, TAN Li-li, TANG Xin-yun
Strains Gluconacetobacter hansenii CGMCC1671 and Saccharomyces cerevisiae CGMCC1670 were applied to make traditional Kombucha with pure cultures to search for the optimum parameters of major factors affecting the yields and productivities of bacterial cellulose(BC) in the beverage. Six cultural ...
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BACTERIAL CELLULOSE OF KOMBUCHA MUSHROOM TEA
By Soheir S. Abd, El-Salam
Kombucha is composed of yeast and acetic acid bacteria, especially, Acetobacter xylinum, which forms a cellulose pellicle on tea broth. The yield and properties of cellulose produced were investigated in this study; the tea broth was fermented naturally for 14 days in the presence of different ...
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BACTERIAL NANOCELLULOSE FROM SIDE-STREAMS OF KOMBUCHA BEVERAGES PRODUCTION: PREPARATION AND PHYSICAL-CHEMICAL PROPERTIES
By Stefan-Ovidiu Dima, Denis-Mihaela Panaitescu, Csongor Orban, Marius Ghiurea, Sanda-Maria Doncea, Radu Claudiu Fierascu, Cristina Lavinia Nistor, Elvira Alexandrescu, Cristian-Andi Ni
We focused on preparing cellulose nanofibrils by purification, separation, and mechanical treatment of Kombucha membranes (KM) resulted as a secondary product from beverage production by fermentation of tea broth with symbiotic culture of bacteria and yeast (SCOBY). We purified KM using two ...
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BATCH FERMENTATION OF BLACK TEA BY KOMBUCHA: A CONTRIBUTION TO SCALE-UP
By Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri, Ljiljana A. Kolarov, Mile . Klanja
Local domestic Kombucha was used in the fermentation of 1.5 g L-1 of black tea (Indian tea, "Vitamin," Horgo, Serbia, and Montenegro), sweetened with approximately 70 g L-1 of sucrose. Inoculation was performed either with 10% or 15% (v/v) of fermentation broth from the previous process. The ...
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BEE COLLECTED POLLEN WITH ENHANCED HEALTH BENEFITS, PRODUCED BY FERMENTATION WITH A KOMBUCHA CONSORTIUM
By Elena Utoiu, Florentina Matei, Agnes Toma, Camelia Filofteia Diguta, Laura Mihaela Stefan, Sorin Manoiu, Virgil Valeriu Vrajmasu, Ionut Moraru, Anca Oancea, Florentina Israel-Roming, Caina Pet
The bioavailability of pollen bioactive compounds for humans is limited. In this study, our aim was to enhance the health-related benefits of pollen by fermentation with a Kombucha/SCOBY (symbiotic culture of bacteria and yeasts) consortium. We performed the fermentation of pollen suspended ...
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BIOACTIVITY OF LEMON BALM KOMBUCHA
By Dragana D etojevi-Simin, Aleksandra S Velianski, Dragoljub D Cvetkovi, Sinia L Markov, Jasminka Mranovi, Vinja V Bogdanovi, Slavica V olaji
There is inadequate published data referring to bioactivity of lemon balm tea and its Kombucha. The aim of this study, therefore, was to investigate antimicrobial, antiproliferative, genotoxic, and antigenotoxic potential of lemon balm tea and its Kombucha with consuming acidity. Antimicrobial ...
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BIOCHEMICAL AND MICROBIAL CHANGES DURING FERMENTATION OF TEA FUNGUS (KOMBUCHA)
By Selma El Siddig Ahmed, Hamid Ahmed Dirar
This research was carried out to study the biochemical and microbial changes that occur during the fermentation of tea fungus. Tea fungus, also known as Kombucha, is a fermented beverage resulting from the heavy gelatinous growth of a consortium of microorganisms in tea extract and is a popular ...
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