Kombucha Research & Scientific Studies

53 search results in "Black Tea"

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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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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