Kombucha Research & Scientific Studies
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KOMBUCHA CULTURE: AN ETHNOGRAPHIC APPROACH TO UNDERSTANDING THE PRACTICE OF HOME-BREW KOMBUCHA IN SAN MARCOS, TEXAS
By Elizabeth Yarbrough
Kombucha, a traditional fermented tea beverage touted for its numerous health benefits, has seen a dramatic rise in popularity over the last fifteen years. Once exclusively found in specialty health shops and only known by a small number of Americans, now numerous commercial brands of bottled ...
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KOMBUCHA FERMENTATION AND ITS ANTIMICROBIAL ACTIVITY
By Guttapadu Sreeramulu, Yang Zhu, Wieger Knol
Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the "tea fungus" and the OD of the tea broth increased through 4 days of the ...
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KOMBUCHA FERMENTATION OF AFRICAN MUSTARD (BRASSICA TOURNEFORTII) LEAVES: CHEMICAL COMPOSITION AND BIOACTIVITY
By Rami Rahmania, Sandra Beaufort, Alejandra Silvia, Villarreal-Soto, Patricia Taillandier, Jalloul Bouajila, Mohamed Debouba
Brassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The present study aims to give an extra nutraceutical value to B. tournefortii using a 2-wk kombucha fermentation process. At the end of ...
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KOMBUCHA FERMENTATION ON RAW EXTRACTS OF DIFFERENT CULTIVARS OF JERUSALEM ARTICHOKE
By Eva S. Lonar, Radomir V. Malbaa, Ljiljana A. Kolarov
Kombucha is a symbiosis between yeasts and acetic bacteria. It usually grows on sweetened black tea, but cultivation is possible on many other substrates. Jerusalem artichoke tubers extract is one of them. Tubers are suitable for the dietetic nutrition because of the low monosaccharide content ...
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KOMBUCHA FERMENTATION TEST USED FOR VARIOUS TYPES OF HERBAL TEAS
By C Novi Primiani, Pujiati, Mahda Mumtahanah, Waskitho Ardhi
Tea Is A Common Drink In The Community, The Benefits Of Tea Can Be Improved By Processing Fermented Tea Called Kombucha. Kombucha Is A Refreshing Drink Made From Tea Water Plus Sugar, Obtained Through The Fermentation Process By Acetic Acid Bacteria And Fungi, Is Consumed For Its Health ...
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KOMBUCHA FOR HEALTHY LIVING: EVALUATION OF ANTIOXIDANT POTENTIAL AND BIOACTIVE COMPOUNDS.
By R O Lobo, F. O. Dias, C. K. Shenoy
Tea is a beverage consumed by people from all walks of life. Kombucha is prepared by fermenting tea, which causes alterations in the composition and concentration of the beneficial compounds. In order to know the changes that have occurred upon fermentation, both tea and Kombucha were subjected ...
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KOMBUCHA MICROBIOME AS A PROBIOTIC: A VIEW FROM THE PERSPECTIVE OF POST-GENOMICS AND SYNTHETIC ECOLOGY
By Natalia O Kozyrovska, O M Reva, V B Goginyan, J. P de Vera
Probiotics are essential for establishing and maintaining optimal immune health. The probiotic therapy is known from alternative medicine for ages; however, the recent demonstration of the normal microflora to induce innate immunity has introduced the science-based concept of therapeutic ...
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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 MULTIMICROBIAL COMMUNITY UNDER SIMULATED SPACEFLIGHT AND MARTIAN CONDITIONS
By O. Podolich, I. Zaets, O. Kukharenko, I. Orlovska, O. Reva, L. Khirunenko, M. Sosnin, A. Haidak, S. Shpylova, E. Rabbow, M. Skoryk, M. Kremenskoy
Kombucha microbial community (KMC) produces a cellulose-based biopolymer of industrial importance and a probiotic beverage. KMC-derived cellulose-based pellicle film is known as a highly adaptive microbial macrocolony-a stratified community of prokaryotes and eukaryotes. In the framework of the ...
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KOMBUCHA PRODUCTION BY COMBINATIONS OF BLACK TEA AND APPLE JUICE
By Ruamporn Liamkaew, Janjira Chattrawanit, Paiboon Danvirutai
This work aims to study the use of apple juice combined with black tea to produce Kombucha beverage, a tea-fermented beverage (AT-Kombucha), and to access its chemical and microbiological quality for food safety. After fermentation, AT-Kombucha was pasteurized and then filter sterilized. ...
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KOMBUCHA PRODUCTION USING EXTRACTED INULIN FROM JERUSALEM ARTICHOKE TUBER
By M BALVARDI, M SAFARI, REZAEI M HABIBI, SMH HOSSEINI, K REZAEI, MOVAHEDI SAA MOSAVI
Kombucha is a non-dairy fermented beverage. The traditional substrate for kombucha production is sweetened black tea. Kombucha culture can also use other carbohydrates such as inulin and oligofructose as a substrate. In this study, inulin, and oligofructose extracted from Jerusalem artichoke ...
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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 REDISCOVERED!: REVISED EDITION THE MEDICINAL BENEFITS OF AN ANCIENT HEALING TEA
By Klaus Kaufmann
Delicious, easy to make, and full of enzymes, vitamins, and essential amino acids, Kombucha tea should rejuvinate, detoxify, and energize the drinker. This book offers advice, instructions for preparation, historical information, photographs, and colourful anecdotes about Kombucha.
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KOMBUCHA RESEARCH
By Yao Jianqing
The Kombucha culture in Chinese society and spread very early,and as a folk tradition of the daily consumption of one drink.In recent years,the rise of Fungus in Japan and Europe and the United States and study the application of a new upsurge.This paper describes the history of ...
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KOMBUCHA TEA AMELIORATES EXPERIMENTAL AUTOIMMUNE ENCEPHALOMYELITIS IN MOUSE MODEL OF MULTIPLE SCLEROSIS
By Fatemeh Marzban, Gholamrez Azizi, Sanaz Afraeid, Reza Sedaghat, Mir Hadi Seyedzadeh, Alireza Razavi, Abbas Mirshafiey
Experimental autoimmune encephalomyelitis (EAE) is a mouse model for multiple sclerosis (MS), in which inflammatory demyelination and axonal damage occurs. Kombucha tea is a fermented beverage made from kombucha mushroom, brewed tea, and sugar. In recent years kombucha tea has attracted ...
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KOMBUCHA TEA AMELIORATES HEPATIC DAMAGES IN MICE WITH NONALCOHOLIC STEATOHEPATISIS
By Chanbin Lee, Sihyung Wang, Jieun Kim, Youngmi Jung
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KOMBUCHA TEA ANTIOXIDANT ACTIVITY
By Kelli Rush, Callie Gustafson, Katherine Seehusen, Francis Mann, Ted Wilson
Kombucha is a black tea product that is produced by fermentation using a symbiotic colony of bacteria and yeast. Kombucha originated in China and, in recent years, has gained popularity because of its proposed health benefits that could include antioxidant protection. Antioxidant activity of ...
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KOMBUCHA TEA BEVERAGE: MICROBIOLOGICAL CHARACTERISTIC, ANTIOXIDANT ACTIVITY, AND PHYTOCHEMICAL COMPOSITION
By Eva Ivanisova, Krist?na Menhartova, Margarita Terentjeva, Lucia Godocikova, J. Arvay, Miroslava Kacaniova
The aim of the present study was to determine the microbial composition, antioxidant activity, and content of phytochemicals in prepared kombucha tea beverage. Microbiota was identified by MALDI-TOF mass spectrometry, antioxidant activity of beverage was tested by ABTS and phosphomolybdenum ...
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KOMBUCHA TEA FERMENTATION: MICROBIAL AND BIOCHEMICAL DYNAMICS
By Somnath Chakravorty, Semantee Bhattacharya, Antonis Chatzinotas, Writachit Chakraborty, Debanjana Bhattacharya, Ratan Gachhui
Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating ...
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KOMBUCHA TEA PREVENTS OBESE MICE FROM DEVELOPING HEPATIC STEATOSIS AND LIVER DAMAGE
By Jeongeun Hyun, Youngjae Lee, Sihyung Wang, Jinnyun Kim, Jieun Kim, JaeHo Cha, Young-Su Seo, Youngmi Jung
Nonalcoholic fatty liver disease (NAFLD) is associated with increased accumulation of hepatocellular lipids. Although Kombucha tea (KT) has emerged as a substance protecting the liver from damage, the effects of KT in NAFLD remain unclear. Hence, we investigated whether KT influenced hepatic ...
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KOMBUCHA TEA: METABOLITES
By Rasu Jayabalan, Radomir V Malbasa, Muthuswamy Sathishkumar
Kombucha, fermented black tea with symbiotic association of bacteria and yeast, has been claimed by its drinkers for several health benefits. The health benefits of kombucha tea are directly associated with the composition and the concentration of the biomolecules present in it. Being a product ...
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KOMBUCHA YOGURT PROCESS
By ZHENG You-wei, WANG Lian-jie, NIU Le-bao
Introduced the use of Kombucha in the production of yoghurt, summed up some control conditions. This study chooses fresh milk as experimental materials, through the fermentation of Kombucha we can measure a series of indicators, such as the acidity of the fermantation products, the content of ...
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KOMBUCHA, THE FERMENTED TEA: MICROBIOLOGY, COMPOSITION, AND CLAIMED HEALTH EFFECTS
By C J Greenwalt, Keith H Steinkraus, R A Ledford
Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. Potential health effects have created an increased ...
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KOMBUCHA-SYNTHESIZED BACTERIAL CELLULOSE: PREPARATION, CHARACTERIZATION, AND BIOCOMPATIBILITY EVALUATION
By Changlai Zhu, Feng Li, Xinyang Zhou, Lin Lin, Tianyi Zhang
Bacterial cellulose (BC) is a natural biomaterial with unique properties suitable for tissue engineering applications, but it has not yet been used for preparing nerve conduits to repair peripheral nerve injuries. The objectives of this study were to prepare and characterize the ...
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KOMBUCHA: A SYSTEMATIC REVIEW OF THE CLINICAL EVIDENCE
By Edzard Ernst, MD,PhD,FRCP
Aim: Kombucha has become a popular complementary remedy. The aim of this systematic review was to critically evaluate the evidence related to its efficacy and safety. Methods: Computerised literature searches were carried out to locate all human medical investigations of kombucha regardless of ...
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