Kombucha Research & Scientific Studies
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EFFECTS OF FLAVOURED TEA ON THE PRODUCTS OF KOMBUCHA FERMENTATION
By Alexis Wagner, Chris Geerts, Neeti Sondi, Ping Wu
Kombucha, a beverage fermented by a symbiotic colony of bacteria and yeast (SCOBY), has been traditionally consumed by Asian and Eastern European cultures for centuries. As consumer demand for kombucha grows in North America, there is a need to control, predict, and optimize the fermentation ...
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EFFECTS OF KOMBUCHA ON OXIDATIVE STRESS INDUCED NEPHROTOXICITY INRATS
By Ola Ali Gharib
Background: Trichloroethylene (TCE) may induce oxidative stress which generates free radicals and alters antioxidants or oxygen-free radical scavenging enzymes. Methods: Twenty male albino rats were divided into four groups: (1) the control group treated with vehicle, (2) Kombucha (KT)-treated ...
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EFFECTS OF KOMBUCHA TEA ON AMYLASE
By Mallory Villeneuve, Francis Mann, Katie Seehusen
Kombucha is a fermented tea beverage produced using a culture of yeast and bacteria to create a bubbly beverage claiming many purported health benefits. The inhibitory effects of Kombucha were analyzed to assess its relevancy in digestive effects. The effects of Kombucha in relationship to ...
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EFFECTS OF LACTOBACILLUS CASEI AND ALTERATIONS IN FERMENTATION CONDITIONS ON BIOSYNTHESIS OF GLUCURONIC ACID BY A DEKKERA BRUXELLENSIS-GLUCONACETOBACTER INTERMEDIUS KOMBUCHA SYMBIOSIS MODEL SYSTEM
By Nguyen Khoi Nguyen, Huong Thuy Nguyen, Phu Hong Le
A combination of Dekkera bruxellensis and Gluconacetobacter intermedius is used as a model system to emulate the microbial symbiosis between yeast and acetic acid bacteria in kombucha and to study glucuronic acid (GlcUA) production in this system. In the current study, the addition of ...
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EFFECTS OF MEDIUM VARIATION AND FERMENTATION TIME ON THE ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF KOMBUCHA
By Batul Moiz Vohra, Shazrul Fazry, Fareed Sairi, Othman Babul-Airianah
Kombucha is a traditional fermented drink and has recently gained popularity due to its numerous claims on therapeutic effects. It is prepared by sweetening black tea and fermenting using a symbiotic culture of acetic acid bacteria and yeasts known as SCOBY. The drink can also be brewed ...
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EFFECTS OF ORIGINS AND FERMENTATION TIME ON THE ANTIOXIDANT ACTIVITIES OF KOMBUCHA
By Shengche Chu, Chinshuh Chen
Effects of kombucha origins and fermentation time on their antioxidant properties were investigated using in vitro free radical scavenging assays. Kombucha from various sources demonstrated different antioxidant activities, and most showed time-dependent characteristics. The average antioxidant ...
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EFFECTS OF SYNCHRONIZED ORAL ADMINISTRATION AND TOPICAL APPLICATION OF KOMBUCHA ON THIRD-DEGREE BURN WOUNDS REGENERATION IN MATURE RATS
By Kazem Parivar, Parichehr Yaghmaie, Nasim Hayati Rudbari, Parastoo Mohammadi Mohaghegh
Background: According to evidence of the therapeutic effects of Komboucha, this study was conducted to investigate the facts of Kombucha's topical application Synchronized with Kombucha tea oral administration on third-degree burn wounds healing in Wistar rats. Materials and Methods: In this ...
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EFFICACY OF FERMENTED TEAS IN ANTIBACTERIAL ACTIVITY
By Sulak Talawat, Pimpan Ahantharik, Sajeena Laohawiwattanakul, Apinya Premsuk, Sunanta Ratanapo
Fermented tea or "Kombucha" was prepared by a tea broth (1.7 % w/v) and sucrose (10% w/v) with supplement of commercially available starter culture. Teas used in this study were mulberry tea, Japanese green tea, Jasmine tea, Ulong tea, and black tea. The teas were fermented for two weeks as ...
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ENERGY AND COST ANALYSES OF KOMBUCHA BEVERAGE PRODUCTION
By Ahmad Mohammadshirazi, Elnaz Bagheri Kalhor
Kombucha is a traditional fermented beverage, and it is produced by the fermentation of tea and sugar. Many beneficial effects on the human body can be achieved using substances with antioxidative properties. Substrates for kombucha fermentation contain antioxidants which originated from tea ...
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ENHANCEMENT OF BIOCELLULOSE PRODUCTIVITY THROUGH OPTIMIZATION OF CULTURAL CONDITIONS AND GAMMA RADIATION
By Mohamed M. Roushdy, Abbas A. El-Ghamery, Ali A. Hammad, Salwa A. Abou EL-Nour, Nasser H. Mohammad
The optimum fermentation conditions for the production of biocellulose (BC) by the isolated strain Komagataeibacter rhaeticus K were determined. The isolate gave the highest cellulose production when grown on glucose ethanol medium (GEM) and was able to produce cellulose at 20-35°C with a ...
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ENHANCEMENT OF THE ANTIOXIDANT AND STARCH HYDROLASE INHIBITORY ACTIVITIES OF KING COCONUT WATER (COCOS NUCIFERA VAR. AURANTIACA) BY FERMENTATION WITH KOMBUCHA 'TEA FUNGUS'
By Mindani I Watawana, Nilakshi Jayawardena, Chaminie B Gunawardhana, Viduranga Y Waisundara
Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the ‘tea fungus’ was evaluated. pH, color, viscosity, ethanol content, antioxidant activity, total phenolic content, ferulic and p‐coumaric acid contents and starch ...
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ENHANCEMENT OF THE FUNCTIONAL PROPERTIES OF COFFEE THROUGH FERMENTATION BY "TEA FUNGUS" (KOMBUCHA)
By Mindani I. Watawana, Nilakshi Jayawardena, Viduranga Y. Waisundara
The antioxidant and starch hydrolase inhibitory activities and the polyphenol contents of three roasted coffee powders (fine-ground coffee - FGC, coarse-ground coffee - CGC and instant coffee - IC) were determined following fermentation by the Kombucha "tea fungus" for 7 days. A statistically ...
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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 PHYSIOLOGICAL EFFECTS OF ACETIC ACID BACTERIA AND YEAST FERMENTED NON-ALCHOCOLIC BEVERAGE CONSUMPTION IN RAT MODEL
By P. Semjonovs, Ilze Denina, Raimonds Linde
Kombucha is a traditional beverage consumed in various parts of the world. It is made by fermentation of sugared black tea by a consortium of yeasts and acetic acid bacteria. Recent studies have demonstrated that Kombucha possesses antioxidant, antimicrobial, hepatoprotective, nephroprotective, ...
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EVALUATION OF THE ANTIOXIDANT IMPACT OF GINGER-BASED KOMBUCHA ON THE MURINE BREAST CANCER MODEL
By Samaneh Salafzoon, Hamideh Mahmoodzadeh Hosseini, Raheleh Halabian
Background Abnormal metabolism is a common event in cancerous cells. For example, the increase of reactive oxygen species (ROS) production, particularly due to aerobic respiration during the invasive stage, results in cancer progression. Herein, the impact of kombucha tea prepared from ginger ...
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EVALUATION OF THE EFFECT OF DIFFERENT SWEETENING AGENTS ON THE POLYPHENOL CONTENTS AND ANTIOXIDANT AND STARCH HYDROLASE INHIBITORY PROPERTIES OF KOMBUCHA
By Mindani I Watawana, Nilakshi Jayawardena, Shakkya J Ranasinghe, Viduranga Y Waisundara
Kombucha is a fermented beverage prepared from infusing tea leaves with a symbiotic association of bacteria and yeasts. While white sugar is commonly known as an energy source for this beverage, the usage of other sweeteners has not been studied. In this investigation, the following sweeteners ...
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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 PROPERTIES OF HEALING OF THE EXTRACT OF KOMBUCHA IN SHEEP IN GROWTH WITH MALNUTRITION, PARASITOCIS AND RESPIRATORY PROBLEMS
By Manuel Rosales-Corts, Esther Albarrn-Rodriguez, Guillermo Nolasco-Rodriguez, Ral Leonel De Cervantes-Mireles, Leticia Avila-Figueroa, Jesus Jonatan Iniguez-Orozco, Erika Rizo De La Pena
With the objective to evaluate the properties, curatives of kombucha extract as an alternative treatment were used; 20 sheep creoles weaned with stunting, respiratory diseases, parasitic and malnutrition were divided into control and experiment n = 10 groups; the first one was administered by ...
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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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EXAMINATION OF THE VARIED AND CHANGING ETHANOL CONTENT OF COMMERCIAL KOMBUCHA PRODUCTS
By Mohsen Talebi, Lillian A Frink, Rahul A Patel, Daniel W Armstrong
Kombucha is a fermented beverage made by mixing tea and sugar with bacteria and yeast. When kombucha products contain higher than 0.5% (v/v) alcohol, the legal limit for non-alcoholic drinks, they are classified as alcoholic beverages and are subject to relevant federal and state regulations. ...
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EXPANDING THE BIODIVERSITY OF OENOCOCCUS OENI THROUGH COMPARATIVE GENOMICS OF APPLE CIDER AND KOMBUCHA STRAINS
By Marc P. Lorentzen, Hugo Campbell-Sills, Tue S. Jorgensen, Tue K. Nielsen, Monika Coton, Emmanuel Coton, Lars Hansen, Patrick M. Lucas
Background: Oenococcus oeni is a lactic acid bacteria species adapted to the low pH, ethanol-rich environments of wine and cider fermentation, where it performs the crucial role of malolactic fermentation. It has a small genome and has lost the mutS-mutL DNA mismatch repair genes, making it a ...
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EXPERIMENTAL STUDY ON PROCESS OPTIMIZATION AND ANTI-AGING EFFECT ON KOMBUCHA
By Qiong Yu, Miao Zhu, Yan Yu, Hong-li Li, Ji-liang Zhou
To study the process optimization and the anti-aging effect on kombucha. Through the establishment of the drosophila melanogaster aging model, Using kombucha developed by our laboratory, feeding the model. Determinates the superoxide dismutase(SOD), malondialdehyde(MDA) content, and the ...
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FACTORS INFLUENCE ON THE YIELD OF BACTERIAL CELLULOSE OF KOMBUCHA (KHUBDAT HUMZA)
By Esam J AL-Kalifaw, Inaam A Hassan
Kombucha(Khubdat Humza) is composed of yeast and acetic acid bacteria especially, Acetobacter xylinum which forms a cellulose pellicle on tea broth. Kombucha(Khubdat Humza) produces bacterial cellulose pellicles, with a unique purity and fine structure. It can be used in many forms, such as an ...
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FATTY ACIDS IN MILK PRODUCTS OBTAINED BY KOMBUCHA CULTIVATED ON WINTER SAVORY TEA
By J S Vitas, Tehnoloki Fakultet, Novi Sad, Malbasa, R.V, Loncar, E.S, Kravic, S.Z
The aim of this study is the identification and determination of fatty acids content in milk products obtained at different temperatures by kombucha cultivated on winter savory. Fatty acids were analyzed by gas chromatography with a flame ionization detector (GC-FID). Besides fatty acids ...
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FERMENTAION OF GRAPE JUICE DRINKING BY KOMBUCHA LAYER
By Duong Hoang Bao Khanh, Le Hong Phu
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 number of disease organisms and several therapeutic purposes in human medicine. Grape juice ...
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