Kombucha Research & Scientific Studies
88 search results for "sugar"
PROBABLE GASTROINTESTINAL TOXICITY OF KOMBUCHA TEA: IS THIS BEVERAGE HEALTHY OR HARMFUL
By Radhika Srinlvasan, MD, Susan Smolinske, PharmD, David Greenbaum, MD
... sugar. Although therapeutic benefits have been attributed to the drink, neither its beneficial effects nor adverse side effects have been reported widely in the scientific literature. Side effects probably related to the consumption of Kombucha tea are reported in four patients. Two ...
Viewed 69 times • 0 likes
PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION
By BEIGMOHAMMADI F, KARBASI A, BEIGMOHAMMADI Z
... sugar substrate, in the production of this beverage and its glucuronic acid content were studied. Material & Methods: Three levels of pH 4, 5, and 6; temperature 25, 30, and 35oC; time 3, 5, and 7 days and different sugar substrates corn syrup, molasses, and sucrose were applied. Glucuronic ...
Viewed 95 times • 0 likes
PROGRESS IN RESEARCH AND APPLICATION OF KOMBUCHA [J]
By WU Yan, Ruan Hui, He Guo-qing
... sugared tea.In recent years,a new trend in the application and research of kombucha has emerged.In this paper,the application and research progress of kombucha at home and abroad had been summarized, such as types of microorganisms in kombucha,the functional components and their ...
Viewed 37 times • 0 likes
RESPONSE SURFACE METHODOLOGY FOR OPTIMIZATION OF GLUCURONIC ACID PRODUCTION USING KOMBUCHA LAYER ON SOUR CHERRY JUICE
By Nafiseh Yavari, Mahnaz Mazaheri Assadi, Kambiz Larijani, M B Moghadam
... sugar (g/L), and total acidity (g/L). Statistical analysis of the obtained results depicted that all the factors had a significant effect, which leads to glucuronic acid concentration up to a maximum of 132.5 g/L at 37 degrees C within two weeks of fermentation process on 8% ...
Viewed 183 times • 1 likes
RETHINK II: KOMBUCHA SHOES FOR SCARLETT AND RHET
By Changhyun Nam, Young-A Lee
... sugar, 632ml vinegar, and 100g commercial organic SCOBY (Symbiotic Colony of Bacteria and Yeast). Two sheets of the material were used to make this RETHINK II design for Scarlett and Rhett. Other materials used to complete this design were rubber, pig skin for lining and insole, cowhide for ...
Viewed 60 times • 0 likes
SAFETY ASPECTS AND GUIDANCE FOR CONSUMERSON THE SAFE PREPARATION, HANDLING AND STORAGE OF KOMBUCHA-A FERMENTED TEA BEVERAGE
By Torie E Murphy, Kavita Walia, Jeffrey M Farber
... sugared black tea with a symbiotic culture of bacteria and yeast (SCOBY). Recent research identifying the potential health benefits associated with kombucha, as well as the composition of the fermented beverage, will be summarized. Kombucha is available for purchase at retail outlets; ...
Viewed 192 times • 0 likes
SPECIAL REPORT: KOMBUCHA BREWING UNDER THE FOOD AND DRUG ADMINISTRATION MODEL FOOD CODE: RISK ANALYSIS AND PROCESSING GUIDANCE
By Brian A Nummer
... sugar. The taste is slightly sweet and acidic, and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage, and it is gaining in popularity in the U.S. Consequently, many retailers and food service operators are seeking to brew this beverage on site. ...
Viewed 310 times • 0 likes
STUDIES ON THE CYTOTOXICITY AND ANTIOXIDANT ACTIVITY OF TEA KOMBUCHA
By Prof L K, N Okine, Rev. Dr. W.S.K. Gbewonyo, Dr Regina AppiahOpong
... sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea which is consumed worldwide for its refreshing taste and beneficial effects on human health. It is claimed to prevent various types of cancer and cardiovascular diseases, promote liver ...
Viewed 69 times • 0 likes
STUDIES ON THE MICROBIOLOGY OF KOMBUCHA (TEA FUNGUS)
By Selma E Ahmed, Hamid A Dirar
... sugar. During the course of fermentation, yeasts declined in number in the beginning and then increased towards the end of fermentation. Bacteria began growing from the start and dominated the fermentation process, but their numbers dropped sharply at the end of fermentation. The ...
Viewed 150 times • 0 likes
STUDY OF ANTIOXIDANT ACTIVITY ON VARIOUS KOMBUCHA LEAVES DURING FERMENTATION
By Prasis Nursyam Suhardini, Elok Zubaidah
... Sugar Solution By Using The Starter From Acetobacter Bacteria And Some Types Of Yeast. Kombucha Tea Is A Functional Beverage That Can Aid Digestion, As An Antibiotic, Antioxidant, And Antibacterial. Foliage Such As Bay Leaves, Guava Leaf, Betel Leaf, Soursop Leaf, Coffee Leaf, And Tea ...
Viewed 103 times • 0 likes
TEA, KOMBUCHA, AND HEALTH: A REVIEW
By C. Dufresne, E Farnworth
... 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 resistance against cancer, prevent cardiovascular diseases, ...
Viewed 101 times • 0 likes
TECHNOLOGY FOR PRODUCING OF THE KOMBUCHA TEA WITH THE ADDITION OF OREGANO EXTRACT
By Zhumabekova B.K., Zhumabekova K.A.
... sugar in water and mix until complete dissolution. Then, add the aqueous infusion of leaves and fl owers of oregano and the Kombucha concentrate. The technical result is achieved through the synergy of organic acids of Kombucha culture fluid and oregano, giving to the drink a refreshing ...
Viewed 24 times • 0 likes
THE AVAILABILITY OF A LACTOSE MEDIUM FOR TEA FUNGUS CULTURE AND KOMBUCHA FERMENTATION
By Sinisa L. Markov, Dragoljub D. Cvetkovic, Aleksandra S. Velicanski
... sugar was used as control. Without lactose-fermentinog yeast strains in tea fungus, lactose is not an adequate alternative source of the C-atom for Kombucha fermentation because it is not possible to obtain Kombucha with an appropriate acidity during a seven-day fermentation. Compared with ...
Viewed 24 times • 0 likes
«Previous