Kombucha Research & Scientific Studies
88 search results for "sugar"
HYPOGLYCEMIC ACTIVITY OF BIO-TEA IN MICE
By Shenoy K. Chandrakala
... sugar level (BSL) and became normal beyond 8 hr. In alloxan-induced diabetic albino mice, repeated treatments of bio-tea for 3 days (five doses) brought about a significant fall in mean BSL. Continuous decrease in BSL was observed after 4 hr of administration of last dose of bio-tea. ...
Viewed 37 times • 0 likes
INCREDIBILITY OF REVITALIZING KAMBUCHA TEA FOR FASCINATING HILARITY AND VIVACIOUS DEMEANOR
By Bina Rani, Upma Singh, Piyush Panwar, Raaz K Maheshwari
... sugar. Kombucha contains regenerative enzymes, bacteria, and organic macromolecules that support intestinal flora, stimulate the immune system and balance the endocrine system. This supports and increases the body's natural ability to heal itself. It's to be the secret to longevity, health, ...
Viewed 0 times • 0 likes
INFLUENCE OF DIFFERENT SUGARS ON THE METABOLISM OF THE TEA FUNGUS
By Jurgen Reiss
... sugared black tea as substrate. The influence of the following sugars on the production of ethanol and lactic acid was studied using enzymatic tests: sucrose, lactose, glucose, and fructose. Maximal yields of ethanol were recorded with 150 g fructose/l (8.11 g ethanol/l and 50 g sucrose/l ...
Viewed 377 times • 0 likes
ISOLATION AND CHARACTERIZATION OF BACTERIA AND YEAST FROM KOMBUCHA TEA
By Tehmeena Ashraf Mukadam, Kapil Punjabi, Sunita D Deshpande, Shashikant Prabhakar Vaidya, Abhay Shadashiv Chowdhary
... sugared tea fermented with flat, pancake-like culture of yeast and acetic acid bacteria (AAB), which is consumed worldwide for its refreshing and beneficial effects. In this study, Kombucha culture from a fermented tea was screened for the presence of AAB and yeast using selective media. ...
Viewed 130 times • 0 likes
KARAKTERISTIK KIMIAWI DAN MIKROBIOLOGIS KOMBUCHA DARI BERBAGAI DAUN TINGGI FENOL SELAMA FERMENTASI
By Duwi Wistiana, Elok Zubaidah
... sugar solution using kombucha starter culture (Acetobacter xylinum and some types of yeast) that has some health effects, among others, as an antioxidant, antibacterial, can improve endurance, and others. The purpose of this research is done is to determine the chemical and microbiological ...
Viewed 70 times • 0 likes
KOMBUCHA - FUNCTIONAL BEVERAGE: COMPOSITION, CHARACTERISTICS AND PROCESS OF BIOTRANSFORMATION
By Eva S. Loncar, Radomir V. Malbasa, Sinisa L Markov, Veronika M Jerinic, Dragoljub D Cvetkovic
... sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation. The tea fungus is a symbiotic association of native yeasts and Acetobacteria species fermenting sugared (5-10%) black tea ...
Viewed 176 times • 0 likes
KOMBUCHA AS ANTI HYPERCHOLESTEROLEMIC AGENT IN VITRO STUDY USING SD RATS
By Nanik Suhartatik, M Karyantina, Y Marsono, Endang S Rahayu, Kapti R Kuswanto
... Sugar; Process Ii 8,86 Ppm, Using Palm Sugar And Process Iii 8.73 Ppm, Using Cane Sugar. In This Research, This Three Kinds Of Products Kombucha A, B, C Would Be Tested For The Ability To Decline Blood Cholesterol Plasma Using Male Sprague Dawley Mice. Cholesterol Value Decline As ...
Viewed 198 times • 0 likes
KOMBUCHA FERMENTATION ON RAW EXTRACTS OF DIFFERENT CULTIVARS OF JERUSALEM ARTICHOKE
By Eva S. Lonar, Radomir V. Malbaa, Ljiljana A. Kolarov
... sugars content and yield of biomass were measured. Most of the samples with Jerusalem artichoke tubers extract contained fructose, probably a small amount of glucose, fructo-oligosaccharides with different degrees of polymerization and, inulin. Considering TLC chromatograms, Jerusalem ...
Viewed 88 times • 0 likes
KOMBUCHA FERMENTATION TEST USED FOR VARIOUS TYPES OF HERBAL TEAS
By C Novi Primiani, Pujiati, Mahda Mumtahanah, Waskitho Ardhi
... Sugar, Obtained Through The Fermentation Process By Acetic Acid Bacteria And Fungi, Is Consumed For Its Health Benefits. The Common Kombucha Starter Is Called Scooby Simbyotic Of Bacteri And Yeast. Kombucha Research Using Herbal Tea Is Very Rarely Done, It Is Necessary Kombucha Research ...
Viewed 50 times • 0 likes
KOMBUCHA MIGHT BE PROMISING PROBIOTICS FOR CONSUMPTION ON THE MOON
By Natalia O Kozyrovska, Bernard H. Foing
... microbiome and to elucidate unknown species and genes on the base of bioinformatics programs. Compared with Kombucha wild type, metabolically engineered strains, expected to exhibit broader substrate specificity, utilizing sugars from waste material, which will be used for Kombucha ...
Viewed 93 times • 0 likes
KOMBUCHA PROTECTS AGAINST ARSENIC-INDUCED PROTEIN PEROXIDATION IN RATS
By J A Ofori, A Ocloo, M Ofori, W P Dorleku, W S K, Gbewonyo
... sugared-tea with a symbiotic culture of acetic bacteria and yeasts belonging to the genera Saccharomycae, is claimed to have numerous medicinal benefits, some of which could partly be attributed to its antioxidant properties. However, the chemical composition of Kombucha is reported to vary ...
Viewed 418 times • 3 likes
KOMBUCHA TEA AMELIORATES EXPERIMENTAL AUTOIMMUNE ENCEPHALOMYELITIS IN MOUSE MODEL OF MULTIPLE SCLEROSIS
By Fatemeh Marzban, Gholamrez Azizi, Sanaz Afraeid, Reza Sedaghat, Mir Hadi Seyedzadeh, Alireza Razavi, Abbas Mirshafiey
... sugar. In recent years kombucha tea has attracted interest due to its pharmacological properties like antioxidant effects. The aim of the present research was to test the therapeutic effect of kombucha tea in EAE. We induced the EAE model in 18 female C57BL/6 mice by inoculation of myelin ...
Viewed 46 times • 0 likes
KOMBUCHA: CARACTERIZAO DA MICROBIOTA E DESENVOLVIMENTO DE NOVOS PRODUTOS ALIMENTARES PARA USO EM RESTAURAO
By Mafalda Jorge dos, Santos
... sugared black tea to which a "tea fungus" is added. This "tea fungus" is composed of a bacterial cellulosic pellicle containing a symbiotic consortia of acetic bacteria and yeasts. The growing popularity of this fermented beverage is owed to its reported beneficial effects on human health, ...
Viewed 66 times • 1 likes
KOMBUCHA: TECHNOLOGY, MICROBIOLOGY, PRODUCTION, COMPOSITION AND THERAPEUTIC VALUE
By Vikas Kumar, V K Joshi
... sugared tea. It is slightly sweet, acetic acid-flavoured beverage also called tea eider the traditional substrate for kombucha preparation is black tea sweetened with 5 to 15% of sucrose and produced from 6 to 10 days of fermentation under aerobic conditions, at a temperature range of 20 to ...
Viewed 214 times • 0 likes
MAKE PROCESS AND HEALTH BENEFITS OF DRINK KOMBUCHA TEA
By Ebrahim Azarpour, Maral Moraditochaee, Hamid Reza Bozorgi
... sugar. Kombucha functional drink tea fermenting tea and sugar with yeast is produced by symbiotic bacteria and has many health benefits. The main ingredients in these drinks are Glvkvnyk acid, acetic acid, carbonic acid, oxalic acid, Batryk acid, ethanol, lactic acid, glucuronic acid, ...
Viewed 587 times • 2 likes
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
... 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 knowledge in beverages, links ...
Viewed 636 times • 2 likes
OPTIMIZATION OF KOMBUCHA FERMENTATION TECHNOLOGY BY RESPONSE SURFACE METHODOLOGY
By LI Xuan, CHEN Yi-lun, HUANG Li-mei, SONG Shan, ZHU Xiao-qing
... sugar and sensory evaluation as the response value. The results showed that the optimal conditions were as follows:5% Acetobacter xylinum and Pasteur yeast respectively inoculating into green tea, with tea concentration 0.7% and sugar yield 84.5g·L-1, fermentation at the temperature of 30℃, ...
Viewed 159 times • 1 likes
OPTIMIZATION OF LIQUID FERMENTATION PROCESS FOR IMPROVED EXO-POLYSACCHARIDES PRODUCTION BY KOMBUCHA ZJU1
By Yan Wu, Qihe Chen, Hui Ruan, Guoqing He
... sugar and inoculation level significantly affected EPS production by Kombucha ZJU1 through the FFD experiment. The optimized fermentation process was derived from the predicted model using central composite design as follows: 280 g/L brown sugar, 4 g/L Pu-erh tea, 1 g/L KH2PO4 and 1 g/L ...
Viewed 92 times • 0 likes
OPTIMIZING GLUCURONIC ACID PRODUCTION USING TEA FUNGUS ON GRAPE JUICE BY RESPONSE SURFACE METHODOLOGY
By Nafiseh Yavari, Mahnaz Mazaheri Assadi, Mohammad Bamani Moghadam, Kambiz Larijani
... sugar (g/L) and total acidity (g/L) by sing Kombucha layer on sweetened grape juice. Kombucha is a refreshing beverage obtained through the fermentation of sugared grape juice with a symbiotic culture of acetic bacteria and fungi consumed for its distinct antibiotic effects against the ...
Viewed 65 times • 0 likes
PENGARUH PROSES FERMENTASI KOMBUCHA DAUN SIRSAK (ANNONA MURICATA L.) TERHADAP KADAR VITAMIN C
By Irham Falahuddin, Ike Apriani, Nurfadilah
... sugar with a symbiotic culture of bacteria and yeast, consumed for its beneficial effect on human health. Kombucha contains antioxidant activity compounds. Yet, many research studies have shown that Soursop leaves contain vitamin C, Vitamin E, beta carotene, and flavonoids. The purpose of ...
Viewed 83 times • 0 likes
PENGARUH WAKTU FERMENTASI TERHADAP SIFAT FISIK DAN KIMIA PADA PEMBUATAN MINUMAN KOMBUCHA DARI RUMPUT LAUT SARGASSSUM SP
By Elfita Ayu Pratiwi, Riris Aryawati
... sugar content, pH, and alcohol content) on Kombucha with Sargassum sp seaweed as the base material. The method used in this research is explorative and descriptive methods. The treatment in this study is the fermentation time; there are 4 days, 8 days, 12 days, and 16 days against the ...
Viewed 90 times • 0 likes
POLYPHENOLIC PROFILE, SUGAR CONSUMPTION AND ORGANIC ACIDS GENERATION ALONG FERMENTATION OF INFUSIONS FROM GUAVA (PISIDIUM GUAJAVA) BY THE KOMBUCHA CONSORTIUM
By MARTHA ROCO MORENO-JIMENEZ, NURIA ELIZABETH ROCHA-GUZMANA, JOSE GUADALUPE RUTIAGA-QUINONES, DANIELA MEDRANO-NUNEZ, JUAN ANTONIO ROJAS-CONTRERAS, RUBEN FRANCISCO GONZALEZ-LAREDO, JOSE ALBERTO GALLEGO
... sugar consumption, organic acid along the fermentation was made by UPLC-ESI-MS. Kombucha from Camellia sinensis (CS) was made as a control. A higher rate of sucrose consumption was observed for Kombucha made with CS; also, higher production of organic acids (acetic and succinic acid) was ...
Viewed 99 times • 0 likes
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 ...
Viewed 78 times • 0 likes
PREPARATION OF KOMBUCHA SESAME SUGAR
By Liang Jin, Yang Dou-dou, Chen Yi-lin
... Sugar, which was mainly made with Kombucha broth,sucrose,glucose syrup,maltose, and sesame, was studied.Optimization of best processing formula, including ratio and content of each kind of sugar and sesame, was studied according to sensory evaluation.The results showed that the best formula ...
Viewed 47 times • 0 likes
PRESERVATION OF KOMBUCHA TEA-EFFECT OF TEMPERATURE ON TEA COMPONENTS AND FREE RADICAL SCAVENGING PROPERTIES
By Rasu Jayabalan, Subbaiya Marimuthu, P Thangaraj, Muthuswamy Sathishkumar, A R Binupriya, Krishnaswami Swaminathan, Sei Eok Yun
... sugared black tea fermented with a consortium of acetic acid bacteria and yeasts (tea fungus) for 14 days. The tea tastes slightly sweet and acidic. The formation of tea fungal biofilms during storage is a big problem when kombucha tea is being stored and commercialized. Various thermal ...
Viewed 53 times • 0 likes
«Previous Next »