Kombucha Research & Scientific Studies
18 search results in "Ethanol"
16S RRNA GENE SEQUENCE DETECTION OF ACETIC ACID BACTERIA ISOLATED FROM TEA KOMBUCHA
By Soheir S Abd, El-Salam
Kombucha is a benefit to people suffering from cancer due to increasing its acidity by the bacterium. This study to isolate and identify the bacterium samples from tea kombucha. Six acetic acid bacteria were isolated from traditional Kombucha fermentation of tea belonging to the family ...
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ANTIMICROBIAL ACTIVITY OF FERMENTED GREEN TEA LIQUID
By You-Ying Tu, Hui-Long Xia
Green tea kombucha made of 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 ...
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ANTIMICROBIAL ACTIVITY OF FERMENTED GREEN TEA LIQUID
By You-Ying Tu, Hui-Long Xia
Green tea kombucha made of 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, ...
Viewed 758 times • 1 likes
BATCH FERMENTATION OF BLACK TEA BY KOMBUCHA: A CONTRIBUTION TO SCALE-UP
By Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri, Ljiljana A. Kolarov, Mile . Klanja
Local domestic Kombucha was used in the fermentation of 1.5 g L-1 of black tea (Indian tea, "Vitamin," Horgo, Serbia, and Montenegro), sweetened with approximately 70 g L-1 of sucrose. Inoculation was performed either with 10% or 15% (v/v) of fermentation broth from the previous process. The ...
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BIOETHANOL PRODUCTION FROM TEA FUNGAL BIOMASS GROWN ON TEA MANUFACTURE WASTE
By Manoj Narayani, Rasu Jayabalan
Tea fungus, which is used to prepare Kombucha tea (KT), is a symbiotic growth of acetic acid bacteria and osmophilic yeast strains in a thick jelly membrane, which has to be cultured in sugared tea. KT is composed of fermented tea broth and cellulosic pellicle layer. A portion of the cellulosic ...
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CHARACTERIZATION OF THE TEA FUNGUS METABOLITES
By Philippe J. Blanc
The tea fungus (commonly designed as "kombucha") is a symbiotic culture of at least three microorganisms: the acetic acid bacteria Acetobacter xylinum and two yeasts Zygosaccharomyces rouxii and Candida sp. in sugared tea (Hesseltine, 1965; Anonymous, 1983). These microorganisms were cultured ...
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COMPARISON OF ANTIMICROBIAL PROPERTIES OF KOMBUCHA FERMENTED FROM GREEN TEA, BLACK TEA AND YERBA MATE
By Cameron Prophet
Kombucha tea is a popular health beverage that is brewed from the fermentation of tea and sugar using a culture of yeast and bacteria. Traditional kombucha brews utilize black and green teas derived from the Camellia sinensis plant. However, recent reports in Brazil have described the use of ...
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DETERMINATION OF D-SACCHARIC ACID-1,4-LACTONE FROM BREWED KOMBUCHA BROTH BY HIGH-PERFORMANCE CAPILLARY ELECTROPHORESIS
By Kan Wang, Xuhua Gan, Xinyun Tang, Shuo Wang, Huarong Tan
Kombucha is a health tonic. d-Saccharic acid-1,4-lactone (DSL), a component of kombucha, inhibits the activity of glucuronidase, an enzyme indirectly related to cancers. To date, there is no efficient method to determine the content of DSL in kombucha samples. In this paper, we report a rapid ...
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DETERMINATION OF ETHANOL IN KOMBUCHA PRODUCTS SINGLE-LABORATORY VALIDATION, FIRST ACTION 2016.12
By Blake Ebersole, Ying Liu, Rich Schmidt, Matt Eckert, Paula N Brown
Kombucha is a fermented nonalcoholic beverage that has drawn government attention due to the possible presence of excess ethanol (0.5% alcohol by volume; ABV). A validated method that provides better precision and accuracy for measuring ethanol levels in kombucha is urgently needed by the ...
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DETERMINATION OF ETHANOL IN KOMBUCHA, JUICES, AND ALCOHOL-FREE BEER BY ENZYTECTM LIQUID ETHANOL: SINGLE-LABORATORY VALIDATION, FIRST ACTION 2017.07
By Markus Lacorn, Thomas Hektor
EnzytecTM Liquid Ethanol is an enzymatic test for the determination of ethanol in kombucha, juices, and alcohol-free beer. The kit contains two components in a ready-to-use format. Quantification is based on the catalytic activity of alcohol dehydrogenase, which oxidizes ethanol to acetaldehyde ...
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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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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 ...
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KOMBUCHA: TECHNOLOGY, MICROBIOLOGY, PRODUCTION, COMPOSITION AND THERAPEUTIC VALUE
By Vikas Kumar, V K Joshi
Kombucha, Tea Kvass, Japanese or Indonesian tea fungus, and Manchurian are the most common names for the symbiotic association of bacteria and osmophilic yeast in the form of thick jelly membrane, which is cultured in sugared tea. It is slightly sweet, acetic acid-flavoured beverage also called ...
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MAKE PROCESS AND HEALTH BENEFITS OF DRINK KOMBUCHA TEA
By Ebrahim Azarpour, Maral Moraditochaee, Hamid Reza Bozorgi
Consideration of functional beverages in the world and one of the fastest-growing food categories are considered. Functional fermented tea drinks non-dairy beverages kombucha one is functional. The raw material used to produce functional beverages kombucha tea, tea is sweetened with sugar. ...
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MICROBIOLOGICAL AND TECHNOLOGICAL PARAMETERS IMPACTING THE CHEMICAL COMPOSITION AND SENSORY QUALITY OF KOMBUCHA
By Thierry Tran, Cosette Grandvalet, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot‐Marechal
Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid bacteria. Being originally homemade, it has become an industrially produced soft drink whose quality standards are poorly defined and whose production process is still not fully controlled. Based on current ...
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NOVEL NITROGEN-FIXING ACETOBACTER NITROGENIFIGENSSP. NOV., ISOLATED FROM KOMBUCHA TEA
By Debasree Dutta, Ratan Gachhui
The four nitrogen-fixing bacteria so far described in the family Acetobacteraceae belong to the genera Gluconacetobacter and Acetobacter. Nitrogen-fixing bacterial strain RG1T was isolated from Kombucha tea and, based on the phylogenetic analysis of 16S RRNA gene sequence which is supported by ...
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STUDY ON THE ISOLATION AND IDENTIFIATION OF MICROBES OF KOMBUCHA
By Wei Wu, Baochuan Gai, Baoping Ji
This paper introduced the isolation and identification of microorganisms from a kind of Kombucha. There were five strains been isolated, and they separately were Saccharomyces pastonanus Hansen, Schizosaccharomyces pombe Lindner, Acetobacter xylinum, Acidomonas methanolica, and Lactobacillus.
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