Kombucha Research & Scientific Studies
360 search results for your query
INFLUENCE OF BLACK TEA CONCENTRATE ON KOMBUCHA FERMENTATION
By Eva S. Lonar, Radomir V. Malbaa, Ljiljana A. Kolarov
Kombucha is cultivated on substrates prepared with different concentrations of black tea and substrate obtained by diluting a substrate with the highest concentration of black tea with cold tap water. The quality of produced beverages is compared with the beverage obtained in traditional ...
Viewed 76 times • 0 likes
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 ...
Viewed 374 times • 0 likes
INFLUENCE OF FERMENTATION TEMPERATURE ON THE CONTENT OF FATTY ACIDS IN LOW ENERGY MILK-BASED KOMBUCHA PRODUCTS
By Radomir V. Malbasa, Jasmina S Vitas, Eva S Loncar, Snetana Kravic
The aim of this study was to investigate the influence of fermentation temperature on the fatty acids content in low energy milk-based products obtained by kombucha inoculums with herbal teas. In this investigation low energy milk-based, kombucha products were produced from milk with 0.8% ...
Viewed 56 times • 0 likes
INFLUENCE OF KOMBUCHA INOCULUM ON THE FATTY ACID COMPOSITION OF FERMENTED MILK PRODUCTS
By TANJA BREZO, SNETANA KRAVI, ZVONIMIR J SUTUROVIC, ANA D KARISIK-UROVIC, JASMINA S VITAS, RADOMIR V MALBASA, SPASENIJA D MILANOVIC
Dairy products obtained by the fermentation of cows milk with kombucha cultivated on stinging nettle and peppermint tea at two different fermentation temperatures were studied in order to investigate the influence of inoculum on fatty acid composition. Analysis of fatty acid methyl esters was ...
Viewed 87 times • 0 likes
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 ...
Viewed 43 times • 0 likes
INFLUENCE OF STARTER CULTURES ON THE ANTIOXIDANT ACTIVITY OF KOMBUCHA BEVERAGE
By Radomir V. Malbasa, Eva S. Loncar, Jasmina S.Vitas, Jasna M. Canadanovic-Brunet
This paper investigates the influence of starter cultures, obtained from kombucha isolates, on the antioxidant activity of kombucha beverages. Three starter cultures were used as follows: (1) mixed culture of acetic bacteria and Zygosaccharomyces sp. (SC1); (2) mixed culture of acetic bacteria ...
Viewed 132 times • 0 likes
INFLUENCE OF WORKING CONDITIONS UPON KOMBUCHA CONDUCTED FERMENTATION OF BLACK TEA
By Mirjana S. Djuric, E. LONCAR, R. MALBASA, LJ. KOLAROV, M. KLASNJA
Local domestic Kombucha was used in fermentation of 1.5 g l1 of black tea (Indian tea, 'Vitamin,' Horgo Serbia and Montenegro), sweetened with 66.47 g l1 of sucrose. Inoculation was performed by both 10% and 15% of fermentation broth from the previous process. The fermentation was conducted ...
Viewed 81 times • 0 likes
INSIGHTS INTO THE FERMENTATION BIOCHEMISTRY OF KOMBUCHA TEAS AND POTENTIAL IMPACTS OF KOMBUCHA DRINKING ON STARCH DIGESTION
By Lina Kallel, Veronique Desseaux, Moktar Hamdia, Pierre Stocker, El Hassan Ajandouz
The biochemistry of Kombucha fermentation was analyzed using green and black teas (GTK and BTK). Sucrose disappeared linearly in Kombucha mediums during the two week fermentation period for GTK (2.3 g.day1.L1) but only during the first week for BTK (5.0 g.d 1.L1). The produced glucose and ...
Viewed 64 times • 0 likes
INVESTIGATIONS INTO THE ANTIBIOTIC ACTIVITY OF TEA FUNGUS/KOMBUCHA BEVERAGE
By Keith H Steinkraus, K B Shapiro, J H Hotchkiss, R P Mortlock
Tea fungus/kombucha, an acetic acid flavoured fermented tea beverage, is widely consumed in various parts of the world and has more recently become a fad in the United States. This is due in part to the fact that it can be produced in the home, and it is reported to be medicinal, effective ...
Viewed 50 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
Kombucha is a 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 ...
Viewed 129 times • 0 likes
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, ...
Viewed 254 times • 0 likes
ISOLATION AND IDENTIFICATION OF MICROORGANISMS FROM KOMBUCHA FUNGUS CULTURE
By ZHANG Hu-cheng, ZHANG Zheng-tian, XIN Xiu-lan
Fifteen strains of yeast,thirty strains of acetic acid bacteria, and fifteen strains of lactic acid bacteria in Kombucha were isolated and studied.The phenotypes of the 70 strains were analyzed by various microbiological experiments,and Saccharomyces cerevisiae,Schizosaccharomyces ...
Viewed 176 times • 0 likes
ISOLATION AND IDENTIFICATION OF PREDOMINANT MICROBES FROM KOMBUCHA AND PHYLOGENIC ANALYSIS
By QIAO Hong-ping, SHA Da-nian, JIN Tai-yi, HANG Xiao-min
In this manuscript, the predominant microbes were isolated from Kombucha by a different medium,8.3 106 cfu/mL of yeasts, and 1.4 107 cfu/mL of acetic bacteria were obtained.There were 4 strains of yeasts and 2 strains of acetic bacteria through purified from different colonies.By molecular ...
Viewed 72 times • 0 likes
KADAR KOLESTEROL DAGING AYAM BROILER SETELAH PEMBERIAN TEH KOMBUCHA
By Silvana Tana, Muhammad Anwar Djaelani
The purpose of this experiment was to produce broiler chickens meat, which less of cholesterol. This research used the CP 707 broiler strains of 20 broiler chickens aged a week, with treatment kombucha tea that has been fermented for 12 days at the temperature of 25oC. The research design used ...
Viewed 70 times • 0 likes
KARAKTERISTIK KIMIAWI DAN MIKROBIOLOGIS KOMBUCHA DARI BERBAGAI DAUN TINGGI FENOL SELAMA FERMENTASI
By Duwi Wistiana, Elok Zubaidah
Kombucha tea is a traditional fermented beverage product tea and 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 ...
Viewed 70 times • 0 likes
KINETICS OF SACCHAROSE FERMENTATION BY KOMBUCHA
By Eva S. Loncar, Katarina G. Kanuric, Radomir V. Malbasa, Mirjana S. Duric, Spasenija D. Milanovic
The kinetics of saccharose fermentation by Kombucha is not yet well defined due to the lack of knowledge of reaction mechanisms taking place during this process. In this study, the kinetics of saccharose fermentation by Kombucha was analyzed using the suggested empirical model. The data were ...
Viewed 147 times • 0 likes
KOH DIRECT TREATMENT OF KOMBUCHA AND IN SITU ACTIVATION TO PREPARE HIERARCHICAL POROUS CARBON FOR HIGH-PERFORMANCE SUPERCAPACITOR ELECTRODES
By Changchao Dai, Jiafeng Wan, Weidan Geng, Shijiao Song, Fangwei MaEmail, Jinqiu Shao
Kombucha, a renewable biomass, has been successfully utilized as an accessible carbon source to fabricate kombucha-derived hierarchical porous carbon (KHPC) by KOH direct treatment and in situ activation. The prepared KHPC shows an interconnected hierarchical porous structure, a pore volume of ...
Viewed 65 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
Kombucha is a refreshing beverage obtained by the process of biotransformation of 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 ...
Viewed 175 times • 0 likes
KOMBUCHA ALCOHOL AND METHOD
By Deborah Kuhl, Keith Phillip Bridge
A method for making kombucha alcohol; the method includes preparing a symbiotic culture, fermenting a sweetened tea with the symbiotic culture to provide a fermented tea drink, and combining an alcohol beverage to the fermented tea drink. The method for making kombucha alcohol is useful for ...
Viewed 87 times • 0 likes
KOMBUCHA AND HEALTH
By Nilgun OZDEMIR, Ahmet Hilmi CON
Kombucha is a fermented drink produced by fermentation of sweetened black and/or green tea with kombucha culture; it is known to have health benefits. The microflora of this fermented beverage mostly consists of AAB (acetic acid bacteria) and yeasts. Depending on its origin, LAB (lactic acid ...
Viewed 111 times • 0 likes
KOMBUCHA AND THE EFFECTS ON HEALTH.
By Ileri Buyukoglu, F Tasci, F Sahindokuyucu
Kombucha is a traditional fermentation of sweetened black tea, involving a symbiosis of yeast species and acetic acid bacteria. Potential health effects have created an increased interest in Kombucha. In this paper, we report on studies that shed more light on the properties of some ...
Viewed 57 times • 0 likes
KOMBUCHA AS A MODEL SYSTEM FOR MULTISPECIES MICROBIAL COOPERATION: THEORETICAL PROMISE, METHODOLOGICAL CHALLENGES AND NEW SOLUTIONS 'IN SOLUTION
By Alexander Niall May, James Medina, Joe Alcock, Carlo Maley, Athena Aktipis
Kombucha is a sweetened tea fermented by bacteria and yeast into a carbonated, acidic drink, producing a surface biofilm pellicle (colloquially called a SCOBY) during the process. Typically, liquid and a biofilm pellicle from a previously fermented culture are used as a starter for new ...
Viewed 81 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
From The Previous Research, It Got Three Kinds Of Process For Made Kombucha That Would Have High Content Of Glucuronic Acid, A Substance That Could Neutralized Cholesterol Deposit, Change It To Another Compound That More Soluble In Water And Produced In Liver. From This Optimation Process, ...
Viewed 196 times • 0 likes
KOMBUCHA BEVERAGE FROM GREEN, BLACK AND ROOIBOS TEAS A COMPARATIVE STUDY LOOKING AT MICROBIOLOGY,CHEMISTRY AND ANTIOXIDANT ACTIVITY
By Francesca Gaggia, Loredana Baffon, Michele Galiano, Dennis Sandris Nielsen, Rasmus Riemer Jakobsen, Josue Leonardo Castro-Mejia, Sara Bosi, Francesca Truzzi, Federica Musumeci, Giovanni Dinell
Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus ...
Viewed 101 times • 0 likes
KOMBUCHA CULTURE AND COMPONENT ANALYSIS
By Fei Wang
A traditional tea drink acidic Fermentation broth contains a variety of nutritional factors, including tea, some nutrients, live microbial cells, and their metabolites. Kombucha bacteria are containing mainly acetic acid bacteria, yeast, lactic acid bacteria, and other cells. This paper trained ...
Viewed 59 times • 0 likes
«Previous Next »