Kombucha Research & Scientific Studies
8 search results in "Iron"
ARSENIC REMOVAL FROM GROUNDWATER BY PRETREATED WASTE TEA FUNGAL BIOMASS
By G S Murugesan, Muthuswamy Sathishkumar, Krishnaswami Swaminathan
Arsenic contamination in groundwater poses a serious threat to human health. The tea fungus, a waste produced during black tea fermentation, has been examined for its capacity to sequester the metal ions from groundwater samples. Autoclaved fungal tea mat and autoclaving followed by FECl3 ...
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DOES KOMBUCHA TEA ATTENUATE THE HEPATO-NEPHEROTOXICITY INDUCED BY A CERTAIN ENVIRONMENTAL POLLUTANT?
By Ola Ali Gharib
Trichloroethylene (TCE) may induce oxidative stress, which generates free radicals and alters antioxidants or oxygen-free radical scavenging enzymes. The aim of this study was to investigate the protective role of oral administration of kombucha tea in rats with TCE as an environmental ...
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EFFECT OF KOMBUCHA ON SOME TRACE ELEMENT LEVELS IN DIFFERENT ORGANS OF ELECTROMAGNETIC FIELD EXPOSED RATS
By Ola Ali Gharib
Mobile phones have increased exponentially all over the world. The present study was performed to evaluate the effect of kombucha (KT) on some trace element levels of the brain, spleen, and intestine in male albino rats exposed to a 950 MHz electromagnetic field (EMF). Four experimental groups ...
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MINERAL AND WATER SOLUBLE VITAMIN CONTENT IN THE KOMBUCHA DRINK
By Biljana Bauer-Petrovska, Lidija Petrushevska-Tozi
Biologically active substances (water-soluble vitamins and minerals) were analyzed in 'Kombucha'-a curative liquor, produced by the so-called 'Kombucha cultivation' (Macedonian collection of microorganisms, No 734) in sweet black tea decoct. The water-soluble vitamins in the Kombucha drink were ...
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TEA FUNGUS FERMENTATION ON A SUBSTRATE WITH IRON(II)-IONS
By Radomir V. Malbasa, Eva S. Loncar, Ljiljana A. Kolarov
Iron is an essential element for human metabolism, and it is a constituent of both heme-containing and nonheme proteiens. Its deficiency can cause serious diesease, i.e., iron-deficiency anemia, with some fatal consequences. Tea fungus beverage has a high nutritional value and some ...
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THE FIRST SPACE-RELATED STUDY OF A KOMBUCHA MULTIMICROBIAL CELLULOSE-FORMING COMMUNITY PREPARATORY LABORATORY EXPERIMENTS
By O Podolich, I Zaets, O Kukharenko, I Orlovska, O Reva, L Khirunenko, M Sosnin, A Haidak, S Shpylova, I Rohutskyy, A Kharina, Skoryk
Biofilm-forming microbial communities are known as the most robust assemblages that can survive in harsh environments. Biofilm-associated microorganisms display greatly increased resistance to physical and chemical adverse conditions and they are expected to be the first form of life on Earth ...
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THE KOMBUCHA BIOFILM: A MODEL SYSTEM FOR MICROBIAL ECOLOGY
By Ashley Shade
Microbial systems are inherently complex and difficult to predict. A strong model system of naturally-occurring microbial consortia would provide an opportunity to address key questions in microbial ecology. Kombucha is a traditional, fermented tea produced by a biofilm of yeast and acetic acid ...
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USE OF KOMBUCHA CONSORTIUM TO TRANSFORM SOY WHEY INTO A NOVEL FUNCTIONAL BEVERAGE
By Chuanhai Tu, Sijie Tang, Fidelis Azi, Wenxiu Hu, Mingsheng Dong
Soy whey is a liquid by-product from tofu and soy protein manufacturing and is usually discarded, leading to environmental pollution. This study investigated the feasibility of transforming soy whey into a novel functional beverage using kombucha consortium. Changes in chemical compositions and ...
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