Kombucha Research & Scientific Studies
88 search results for "sugar"
A REVIEW ON HEALTH BENEFITS OF KOMBUCHA NUTRITIONAL COMPOUNDS AND METABOLITES
By Jessica Martinez Leala, Lucia Valenzuela Suareza, Rasu Jayabalanb, Joselina Huerta Orosa, Anayansi Escalante-Aburtoa
... sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of the liver, the immune system, and ...
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A REVIEW ON KOMBUCHA TEA-MICROBIOLOGY, COMPOSITION, FERMENTATION, BENEFICIAL EFFECTS,TOXICITY, AND TEA FUNGUS
By Rasu Jayabalan, Radomir V. Malbaa, Eva S. Lonar, Jasmina S. Vitas, Muthuswamy Sathishkumar
... sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea, which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on kombucha tea ...
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A WEIGHT-OF-EVIDENCE APPROACH FOR THE SAFETY EVALUATION OF KOMBUCHA EXTRACT IN COSMETIC PRODUCTS
By Ravi Persaud, Thomas Re, Viny Srinivasan
... sugar, etc. It is used in a variety of cosmetic products. As Kombucha Tea, it is consumed as a beverage in many parts of the world and thought to exert a number of therapeutic benefits in metabolic diseases, arthritis, psoriasis, constipation, indigestion, hypertension, etc., although there ...
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ACID CONTENTS AND THE EFFECT OF FERMENTATION CONDITION OF KOMBUCHA TEA BEVERAGES ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES
By Katarzyna Neffe-Skociska, Barbara Sionek, Iwona cibisz, Danuta Kooyn-Krajewska
... sugars and organic acids content, including pro-health glucuronic acid. The fermentation process was conducted for 10 days at 20C, 25C, and 30C. The optimal conditions for the fermentation of Kombucha tea beverages were a temperature of 25C and a period of 10 days which allowed to retrieve ...
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AKTIVITAS ANTIOKSIDAN DAN ORGANOLEPTIK KOMBUCHA DAUN KELOR DENGAN LAMA FERMENTASI DAN KONSENTRASI DAUN KELOR YANG BERBEDA
By Agustina WIDYASARI, Dra Aminah Asngad, MSi
... sugar fermentation with adding microbial starter kombucha is name Acetobacter xylinum and yeast. In generally, kombucha made by using tealeaves that have high antioxidant content. One of the leaf that has high antioxidant content expect tealeaves are moringa leaves. The purpose of this ...
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ANALISIS AKTIVITAS ANTIOKSIDAN PADA TEH HIJAU KOMBUCHA BERDASARKAN WAKTU FERMENTASI YANG OPTIMAL
By Nursyah Putri Hassmy, Jemmy Abidjulu, Dan Adithya Yudistira
... sugar solution by using starter kombucha (Acetobacter xylinum and some of yeast species). The low productivity of contamination from harmful microorganisms causing the disease makes kombucha safe for self-prepared at home without pathogenic risks for health. The purpose of this study is to ...
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ANALYSIS OF THE CONDITION AND THE POTENTIAL LENGTH OF FERMENTED KOMBUCHA MEDIUM (TEA, COFFEE, ROSELLA) IN INHIBITING THE GROWTH OF PATHOGENIC BACTERIA (VIBRIO CHOLERAE AND BACILLUS CEREUS)
By NURUL AFIFAH
... sugars in it run out. The content of acetic acid in these drinks has the binding properties of toxins and can be an ester form that is easily soluble in water, besides that kombucha is also a lipophilic constrictor which can be toxic to pathogenic microbes. This study aims to analyze the ...
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ANTIBACTERIAL ACTIVITY OF POLYPHENOLIC FRACTION OF KOMBUCHA AGAINST ENTERIC BACTERIAL PATHOGENS
By Debanjana Bhattacharya, Semantee Bhattacharya, Madhu Manti Patra, Somnath Chakravorty, Soumyadev Sarkar, Writachit Chakraborty, Hemanta Koley, Ratan Gachhui
... sugared black tea, against enterotoxigenic Escherichia coli, Vibrio cholerae, Shigella flexneri, and Salmonella Typhimurium followed by the identification of the antibacterial components present in Kombucha. The antibacterial activity was evaluated by determining the inhibition zone ...
Viewed 391 times • 1 likes
ANTIHYPERGLYCAEMIC EFFICACY OF KOMBUCHA IN STREPTOZOTOCIN-INDUCED RATS
By Thummala Sriharia, Krishnamoorthy Karthikesanb, Natarajan Ashokkumarb, Uppala Satyanarayana
... sugared black tea with kombucha mat (consists of bacteria and yeast strains). Diabetes mellitus is a group of metabolic disorders characterized by hyperglycemia resulting from defects in insulin secretion, action or both. The present study was aimed to delineate the antihyperglycaemic ...
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ANTIMICROBIAL ACTIVITY OF BROTH FERMENTED WITH KOMBUCHA COLONIES
By Rodrigo Jos Santos Jnior, Rejane Andrade Batista, Sheyla Alves Rodrigues, Lauro Xavier Filho, lvaro Silva Lima
... and Salmonella typhi (CCT-1511). The best conditions of inhibition against M. canis (> 32mm) and E. coli (16 mm) was observed at pH 4.0, 55% of commercial sugar and 0.10 g/l of MgSO4, and for S. Typhi (32 mm) without MgSO4. The conditions and time of fermentation used in the hospital are ...
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ANTIMICROBIAL ACTIVITY OF FERMENTED GREEN TEA LIQUID
By You-Ying Tu, Hui-Long Xia
... sugar and single yeast was investigated for its antimicrobial activity and composition changes during fermentation. Individual and total tea polyphenols, caffeine, sucrose, reducing sugar, total sugar, pH, acetic acid and total acids, ethanol concentration, superoxide dismutase, and ...
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ANTIMICROBIAL ACTIVITY OF FERMENTED GREEN TEA LIQUID
By You-Ying Tu, Hui-Long Xia
... sugar and single yeast was investigated for its antimicrobial activity and composition changes during fermentation. Individual and total tea polyphenols, caffeine, sucrose, reducing sugar, total sugar, pH, acetic acid and total acids, ethanol concentration, superoxide dismutase and ...
Viewed 728 times • 1 likes
ANTIMICROBIAL EFFECT OF KOMBUCHA ANALOGUES
By Houda Battikh, Kamel Chaieb, Amina Bakhrouf, Emna Ammar
... sugared tea with a powerful symbiosis of acetic bacteria and yeasts. This drink has been intensively consumed for a long time worldwide for its prophylactic and therapeutic properties. In the present study, we have screened traditional fermented black tea for antibacterial and antifungal ...
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APPLICATION OF NON-SACCHAROMYCES YEASTS ISOLATED FROM KOMBUCHA IN THE PRODUCTION OF ALCOHOL-FREE BEER
By Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P De, Schutter, Luk Daenen, Kieran M Lynch, Emanuele Zannini, Elke K Arendt
... sugar utilization, phenolic off-flavors, hop sensitivity, and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop, and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces ...
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BACTERIAL CELLULOSE IN KOMBUCHA BY PURE CULTURES
By ZHOU Yan, TAN Li-li, TANG Xin-yun
... sugar consumed were measured after cultured statically for 22d. Glucose at 50g/L, green tea at 4g/L, an inoculum of 60h,30℃ and 75mL were the optimum conditions for the high yield of BC. These optimum parameters were nearly equal for both the maturation of Kombucha and the BC yields. The ...
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BEE COLLECTED POLLEN WITH ENHANCED HEALTH BENEFITS, PRODUCED BY FERMENTATION WITH A KOMBUCHA CONSORTIUM
By Elena Utoiu, Florentina Matei, Agnes Toma, Camelia Filofteia Diguta, Laura Mihaela Stefan, Sorin Manoiu, Virgil Valeriu Vrajmasu, Ionut Moraru, Anca Oancea, Florentina Israel-Roming, Caina Pet
... sugar evolution on Kombucha vinegar); the influence of Kombucha fermentation on pollen morphology and ultrastructure; in vitro cytotoxic and antitumoral effects of the Kombucha fermented pollen. The pollen addition increases LAB proportion in the total number of SCOBY microbial strains. SEM ...
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BIOCHEMICAL AND MICROBIAL CHANGES DURING FERMENTATION OF TEA FUNGUS (KOMBUCHA)
By Selma El Siddig Ahmed, Hamid Ahmed Dirar
... sugar or tea concentration in the sugared tea extract is always associated with an increase in Kombucha dry weight. Kombucha responded variously when it was incubated at different temperatures, which affected the rate of production of total titratable acids (as lactic acid) and total ...
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BIOETHANOL PRODUCTION FROM TEA FUNGAL BIOMASS GROWN ON TEA MANUFACTURE WASTE
By Manoj Narayani, Rasu Jayabalan
... sugared tea. KT is composed of fermented tea broth and cellulosic pellicle layer. A portion of the cellulosic pellicle layer (tea fungus or kombucha) is used to start the next batch of fermentation, and the remaining portion is thrown as waste. Cellulose available in fungal tea biomass can ...
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CHANGES IN CONTENT OF ORGANIC ACIDS AND TEA POLYPHENOLS DURING KOMBUCHA TEA FERMENTATION
By Rasu Jayabalan, Subbaiya Marimuthu, Krishnaswami Swaminathan
... sugared black tea with tea fungus (kombucha). Tea polyphenols, which include (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG) and theaflavin (TF) have been reported to possess various biological activities. The present ...
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CHANGES IN FREE-RADICAL SCAVENGING ABILITY OF KOMBUCHA TEA DURING FERMENTATION
By Rasu Jayabalan, P Subathradevi, Subbaiya Marimuthu, Muthuswamy Sathishkumar, Krishnaswami Swaminathan
... sugared black tea with tea fungus (kombucha). Free-radical scavenging abilities of kombucha tea prepared from green tea (GTK), black tea (BTK), and tea waste material (TWK) along with pH, phenolic compounds, and reducing power were investigated during the fermentation period. Phenolic ...
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CHARACTERISTIC OF FERMENTED SPINACH (AMARANTHUS SPP.) POLYPHENOL BY KOMBUCHA CULTURE FOR ANTIOXIDANT COMPOUND
By Aspiyanto, Agustine Susilowati, Jeti M Iskandar, Hakiki Melanie, Yati Maryati, Puspa D Lotulung
... sugar in biomass. The optimal fermentation time was reached for 2 weeks, with total polyphenol recovery increasing of 92.76 % from before and after fermentation. On this optimal fermentation time, biomass had identified galic acid with a relative intensity of 8 %, while polyphenol monomer ...
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CHARACTERISTIC OF PHYSICAL, CHEMICAL, AND MICROBIOLOGICAL KOMBUCHA FROM VARIOUS VARIETIES OF APPLES
By E Zubaidah, S Yurista, N R Rahmadani
... the characteristics as follows: total acid 1.33%; pH 2.95; Total phenol 268.57 g/ml GAE; Total sugar 6.74%; Antibacterial activity against S.aureus 21.30 mm; Antibacterial activity E.coli 21.20 mm; Antioxidant activity 35.62%; Organoleptic aroma 3.55, taste 3.3; Color 3.4 (on a scale of 1-5).
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CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL
By Maulina Nurikasari, Yenny Puspitasari, Retno Palupi Yoni, Siwi
... sugar content the longer the fermentation time will decrease. The optimum antioxidant activity was obtained on the 7th day of fermentation of 93.79%. Conclusion: Based on the results and the above discussion can be concluded, the color will be brighter with increasing length of ...
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CHARACTERIZATION OF BIOMASSES, CONCENTRATES, AND PERMEATES OF DRIED POWDER OF KOMBUCHA FERMENTATION OF SPINACH (AMARANTHUS SP.) AND BROCCOLI (BRASSICA OLERACEA) WITH MEMBRANE MICROFILTRATION AND FREEZ
By Tutun Nugraha, Agustine Susilowati, Puspa Dewi Lotulung, Yati Maryati
... sugar at 22.66 ug/mL and 25.13 ug/mL, total reducing sugar at 34.46 mg/mL and 15.22 mg/mL, as well as dissolved protein concentrations at 0.93 mg/mL and 1.45 mg/mL. Liquid Chromatography Mass Spectometry (LC-MS) identification of the folates in the freeze dried concentrates of fermented ...
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CHARACTERIZATION OF THE TEA FUNGUS METABOLITES
By Philippe J. Blanc
... in sugared tea (Hesseltine, 1965; Anonymous, 1983). These microorganisms were cultured in their traditional medium, and several metabolites were identified and quantified: ethanol, lactic, acetic, gluconic, and glucuronic acids. The antibacterial product known as usnic acid was also searched.
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