Kombucha Research & Scientific Studies

34 search results in "Acetic Acid"

MICROBIAL PRESENCE AND ORGANIC ACID CONTENT OF COMMERCIAL KOMBUCHA

By K Leonard, L Elson-Schwab, K Lund, R R Achterman

This project aims to identify the presence and abundance of predominant probiotic microorganisms and organic acids in four different commercial brands of kombucha. We plated serial dilutions of the kombucha on selective media types to identify concentration of microorganisms including fungi ...

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MICROBIOLOGICAL AND TECHNOLOGICAL PARAMETERS IMPACTING THE CHEMICAL COMPOSITION AND SENSORY QUALITY OF KOMBUCHA

By Thierry Tran, Cosette Grandvalet, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot‐Marechal

Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid bacteria. Being originally homemade, it has become an industrially produced soft drink whose quality standards are poorly defined and whose production process is still not fully controlled. Based on current ...

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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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POLYPHENOLS AND ANTIOXIDANT ACTIVITIES OF KOMBUCHA BEVERAGE ENRICHED WITH COFFEEBERRY EXTRACT.

By NAJMI AHMED ESSAWET, DRAGOLJUB CVETKOVIC, ALEKSANDRA VELICANSKI, JASNA CANADANOVIC-BRUNET, JELENA VULIC, VUK MAKSIMOVIC, SINISA MARKOV

Kombucha is a traditional beverage obtained by fermenting sweetened black tea with tea fungus, which represents a consortium of acetic acid bacteria and yeasts. Also, CoffeeBerry products, derived from the whole fruit of the coffee plant, are valuable ingredients with nutritional and ...

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POTENTIAL OF SNAKE FRUIT (SALACCA ZALACCA (GAERTH.) VOSS) FOR THE DEVELOPMENT OF A BEVERAGE THROUGH FERMENTATION WITH THE KOMBUCHA CONSORTIUM

By Elok Zubaidah, Firka Julian Dewantari, Fitria Rizki Novitasari, Ignatius Srianta, Philippe Blanc

Sugared snake fruit juices were fermented for 14 days with the Kombucha consortium containing yeasts and acetic acid bacteria. Five Indonesian cultivars (Salak Doyong. Salak Madu, Salak Pondoh, Salak Segaran, and Salak Suwaru) of the fruit were studied. The physicochemical and sensory ...

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POTENTIAL USE OF KOMBUCHA CRUDE EXTRACT IN POSTHARVEST GRAPE MOULDS CONTROL.

By Bogdan MATEI, Florentina MATEI, Camelia DIGUTA, Ovidiu POPA

Postharvest diseases of fruits and grapes are caused by fungi and bacteria, and the losses in this step increase several folds than in the field. In the case of the grapes, most damages are due to the presence of filamentous fungi belonging to species like Botrytis sp., Penicillium sp., or ...

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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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THE KOMBUCHA BIOFILM: A MODEL SYSTEM FOR MICROBIAL ECOLOGY

By Ashley Shade

Microbial systems are inherently complex and difficult to predict. A strong model system of naturally-occurring microbial consortia would provide an opportunity to address key questions in microbial ecology. Kombucha is a traditional, fermented tea produced by a biofilm of yeast and acetic acid ...

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TITRATION AND HPLC CHARACTERIZATION OF KOMBUCHA FERMENTATION: A LABORATORY EXPERIMENT IN FOOD ANALYSIS

By Breanna Miranda, Nicole M. Lawton, Sean R. Tachibana, Natasja A. Swartz, W. Paige Hall

Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. In this study, kombucha, a popular fermented tea beverage, was analyzed ...

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