Kombucha Research & Scientific Studies
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EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF KOMBUCHA "TEA FUNGUS" DURING EXTENDED PERIODS OF FERMENTATION
By Hashani Amarasinghe, Nimsha S Weerakkody, Viduranga Y Waisundara
Kombucha fermentation is traditionally carried out by inoculating a previously grown tea fungal mat into a freshly prepared tea broth and incubating under aerobic conditions for 7-10 days. In this study, four kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan ...
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EVALUATION OF THE GLUCURONIC ACID PRODUCTION AND OTHER BIOLOGICAL ACTIVITIES OF FERMENTED SWEETEN-BLACK TEA BY KOMBUCHA LAYER AND THE CO-CULTURE WITH DIFFERENT LACTOBACILLUS SP. STRAINS
By Nguyen K Nguyen, Ngan TN Dong, Phu H Le, Huong T Nguyen
The interactions between lactic acid bacteria (LAB) and acetic acid bacteria (AAB) from Kefir and Kombucha (KBC) have been concerned during the last decade since their positive stimulation on the growth rate, biomass, and secondary metabolites. However, more study needs to be conducted to ...
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EVALUATION OF THE STABILITY OF THE TOTAL ANTIOXIDANT CAPACITY, POLYPHENOL CONTENTS, AND STARCH HYDROLASE INHIBITORY ACTIVITIES OF KOMBUCHA TEAS USING AN IN VITRO MODEL OF DIGESTION
By Mindani I Watawana, Nilakshi Jayawardena, Shakkya J Ranasinghe, Viduranga Y Waisundara
The objective of this study was to evaluate and compare antioxidant and starch hydrolase inhibitory activity of three different types of Kombucha beverages prepared by three pellicles with different microbial compositions. The fermentation process was carried out for 7 days, and the assessments ...
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GROWTH INHIBITION AND INDUCTION OF APOPTOSIS IN HUMAN BLADDER CANCER CELLS INDUCED BY FERMENTED CITRUS KOMBUCHA
By Chung-I Kim, Seung-Shick Shin, Sung-Soo Park
Kombucha is a slightly sour beverage fermented by symbiotic micro-organisms, including bacteria and yeasts. In this study, we examined the biological activities of citrus Kombucha (CK) produced by the addition of citrus extract to the original Kombucha (K). After fermentation for 10 days, ...
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HEALTH, WELLNESS, AND SAFETY ASPECTS OF THE CONSUMPTION OF KOMBUCHA
By Mindani I Watawana, Nilakshi Jayawardena, Chaminie B Gunawardhana, Viduranga Y Waisundara
Functional foods have been identified as whole foods and fortified, enriched, or enhanced products which have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. As consumer awareness on functional food escalates, the ...
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IMPACT OF FERMENTATION CONDITIONS ON THE PRODUCTION OF BIOACTIVE COMPOUNDS WITH ANTICANCER, ANTI-INFLAMMATORY AND ANTIOXIDANT PROPERTIES IN KOMBUCHA TEA EXTRACTS
By Silvia Alejandra Villarreal-Sotoa, Sandra Beauforta, Jalloul Bouajila, Jean-Pierre Souchard, Thierry Renard, Serge Rollan, Patricia Taillandier
The production of natural bioactive compounds through the fermentation of plants has increased in recent years. The biological activities of the extracts obtained from the fermentation of black tea with the kombucha consortium were evaluated. To improve the productivity of these compounds, two ...
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INFLUENCE OF DIFFERENT SUGARS ON THE METABOLISM OF THE TEA FUNGUS
By Jurgen Reiss
The tea fungus is a symbiosis of osmophilic yeasts (mainlySchizosaccharomyces pombe, Saccharomycodes ludwigii, Pichia spec.) and acetic acid bacteria (Acetobacter xylinum, A. xylinoides, Bacterium gluconicum) used to produce teakwass with sugared black tea as substrate. The influence of the ...
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INFLUENCE OF MILK FAT CONTENT ON QUALITY OF KOMBUCHA FERMENTED MILK BEVERAGES
By J S Vitas, Tehnoloski fakultet, Novi Sad
The aim of this study is to examine the effect of milk fat content on the quality of functional kombucha fermented milk products produced from milk with 0.9%, 1.0%, and 2.2% milkfat, with the addition of 10% and 15% of kombucha inoculum prepared by the cultivation of kombucha on black tea ...
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ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA FROM KOMBUCHA TEA
By M Petrusic, Z Radulovic, D Paunovic, D Obradovic
The application of tea fungus has been increasing worldwide as it is useful for obtaining fermented tea beverages with potential therapeutic characteristics. It is known that tea fungus is composed of acetic acid bacteria and yeasts, but involved species in these symbioses are various, ...
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KOMBUCHA MIGHT BE PROMISING PROBIOTICS FOR CONSUMPTION ON THE MOON
By Natalia O Kozyrovska, Bernard H. Foing
The sanitization at permanently manned lunar bases and consuming germ-free food in a concert with the effect of lunar stressors may result in crew disorders, including inflammatory and atopic states and decrease of resistance to indigenous pathogens, which present in the human organism in a ...
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KOMBUCHA PROTECTS AGAINST ARSENIC-INDUCED PROTEIN PEROXIDATION IN RATS
By J A Ofori, A Ocloo, M Ofori, W P Dorleku, W S K, Gbewonyo
Kombucha, prepared by fermenting 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 ...
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KOMBUCHA: TECHNOLOGY, MICROBIOLOGY, PRODUCTION, COMPOSITION AND THERAPEUTIC VALUE
By Vikas Kumar, V K Joshi
Kombucha, Tea Kvass, Japanese or Indonesian tea fungus, and Manchurian are the most common names for the symbiotic association of bacteria and osmophilic yeast in the form of thick jelly membrane, which is cultured in sugared tea. It is slightly sweet, acetic acid-flavoured beverage also called ...
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MAKE PROCESS AND HEALTH BENEFITS OF DRINK KOMBUCHA TEA
By Ebrahim Azarpour, Maral Moraditochaee, Hamid Reza Bozorgi
Consideration of functional beverages in the world and one of the fastest-growing food categories are considered. Functional fermented tea drinks non-dairy beverages kombucha one is functional. The raw material used to produce functional beverages kombucha tea, tea is sweetened with sugar. ...
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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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MINERAL AND WATER SOLUBLE VITAMIN CONTENT IN THE KOMBUCHA DRINK
By Biljana Bauer-Petrovska, Lidija Petrushevska-Tozi
Biologically active substances (water-soluble vitamins and minerals) were analyzed in 'Kombucha'-a curative liquor, produced by the so-called 'Kombucha cultivation' (Macedonian collection of microorganisms, No 734) in sweet black tea decoct. The water-soluble vitamins in the Kombucha drink were ...
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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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NOVEL NITROGEN-FIXING ACETOBACTER NITROGENIFIGENSSP. NOV., ISOLATED FROM KOMBUCHA TEA
By Debasree Dutta, Ratan Gachhui
The four nitrogen-fixing bacteria so far described in the family Acetobacteraceae belong to the genera Gluconacetobacter and Acetobacter. Nitrogen-fixing bacterial strain RG1T was isolated from Kombucha tea and, based on the phylogenetic analysis of 16S RRNA gene sequence which is supported by ...
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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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PROTECTIVE EFFECT OF KOMBUCHA ON RATS FED A HYPERCHOLESTEROLEMIC DIET IS MEDIATED BY ITS ANTIOXIDANT ACTIVITY
By Khaled Bellassoued, Ferdaws Ghrab, Fatma Makni-Ayadi, Jos Van Pelt, Abdelfattah Elfeki, Emna Ammar
Context: Kombucha (KT) is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. Objective: The present study investigates the effects of Camellia sinensis (GT) Linn. (Theaceae) and KT, two natural drinks, on ...
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RESPONSE SURFACE METHODOLOGYTO OPTIMIZE A BIOPROCESS FOR KEFIRAN PRODUCTION
By Jose Manuel Pais-Chanfrau, Luis Enrique Trujillo Toledo, Paola Margarita Alvarado Condor, Milton Jimmy Cuaran Guerrero, Jimmy Nunez Perez, Leonor Margarita Rivera Intriago
Kefiran is an edible biopolymer formed by a galactose and glucose chain in nearly equal proportions. This biopolymer has important applications in the pharmaceutical and food industries. This is produced by the action of an acid-lactic bacteria and yeast consortium on lactose present in the ...
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ROLE OF KOMBUCHA TEA IN THE CONTROL OF EMF 950MHZ INDUCED INJURY IN RAT HEART AND LUNG ORGANS
By Ola Ali Gharib
Objective: Cell phone usage has increased significantly nowadays. The present study has highlighted the negative effect of cell phone exposure in rats and the possible protective role of Kombucha tea to overcome these effects. Methods: The control group received a black tea only, while KT group ...
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TEA, KOMBUCHA, AND HEALTH: A REVIEW
By C. Dufresne, E Farnworth
Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its beneficial effects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve ...
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THE CHANGES OF ANTIOXIDANT CAPABILITY OF KOMBUCHA TEA DURING FERMENTATION
By Zhu Xiao-qing, Chen Yi-lun, Zhang Ya-wei, Li Xuan
The kombucha tea was respectively prepared with culture medium of black tea, and green tea, the changes of antioxidant capacity during fermentation were investigated by the methods of the total antioxidant capacity, reducing power, the scavenging capability of hydroxyl,superoxide anion and DPPH ...
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THE EFFECT OF KOMBUCHA STARTER CULTURE ON THE GELATION PROCESS, MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES DURING MILK FERMENTATION
By Vladimir R Vukic, Dajana V Hrnjez, Katarina G Kanuric, Spasenija D Milanovic, Mirela D Iliic, Aleksandra M Torbica, Jelena M Tomic
This study is concerned with the effect of kombucha starter culture on the rheological properties, texture, and microstructure as well as on the protein fractions in different phases of milk fermentation. The results were compared with those obtained for the samples prepared with yogurt and ...
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