Kombucha Research & Scientific Studies



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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

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, antibacterial and chemical ...

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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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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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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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BIOCHEMICAL ASSESSMENT OF POSSIBLE PROTECTIVE ROLE OF KOMBUCHA TEA AGAINST STRESSFUL EFFECT INDUCED BY HIGH SUCROSE DOSE

By H A Abdel, Maksoud, Raafat R Mohammed, Mohamed G Elharrif, Nedal S Abdulatif

Kombucha tea is a highly fermented beverage popularly consumed in many countries. The aim was to evaluate the possible protective effects of the usage of Kombucha as a natural agent against the stressful effects resulting from the administration of a high sucrose diet to male rabbits through ...

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BIOCHEMICAL CHARACTERISTICS OF TEA FUNGUS PRODUCED DURING KOMBUCHA FERMENTATION

By Rasu Jayabalan, Kesavan Malini, Muthuswamy Sathishkumar, Krishnaswami Swaminathan, Sei Eok Yun

Tea fungus is a symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as a protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the ...

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BIOCHEMICAL CHARACTERISTICS OF TEA FUNGUS PRODUCED DURINGKOMBUCHA FERMENTATION

By Rasu Jayabalan, Kesavan Malini, Muthuswamy Sathishkumar, Krishnaswami Swaminathan, Sei Eok Yun

Tea fungus is symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the ...

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