Kombucha Research & Scientific Studies
14 search results in "Polyphenols"
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
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 ...
Viewed 173 times • 0 likes
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
The bioavailability of pollen bioactive compounds for humans is limited. In this study, our aim was to enhance the health-related benefits of pollen by fermentation with a Kombucha/SCOBY (symbiotic culture of bacteria and yeasts) consortium. We performed the fermentation of pollen suspended ...
Viewed 57 times • 1 likes
CHANGES IN CONTENT OF ORGANIC ACIDS AND TEA POLYPHENOLS DURING KOMBUCHA TEA FERMENTATION
By Rasu Jayabalan, Subbaiya Marimuthu, Krishnaswami Swaminathan
Kombucha tea is a fermented tea beverage produced by fermenting 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 ...
Viewed 303 times • 1 likes
CHARACTERIZATION OF THE ROLE OF PHENOLIC COMPOUNDS IN THE INHIBITION OF α-AMYLASE BY KOMBUCHA TEA
By Samantha Renee Armando, Rebecca Anne Schneider, Francis M Mann
Kombucha is a tea blend that is fermented by a symbiotic culture of bacteria and yeast (SCOBY) and is of high interest in the United States for its health benefits. Research indicates that Kombucha can improve resistance against cancer, prevent cardiovascular disease, promote digestive ...
Viewed 77 times • 0 likes
DIFFERENT TEMPERATURES SELECT DISTINCTIVE ACETIC ACID BACTERIA SPECIES AND PROMOTES ORGANIC ACIDS PRODUCTION DURING KOMBUCHA TEA FERMENTATION
By Francesca De Filippis, Antonio Dario Troise, Paola Vitaglione, Danilo Ercolini
Kombucha is a traditional beverage produced by tea fermentation, carried out by a symbiotic consortium of bacteria and yeasts. Acetic Acid Bacteria (AAB) usually dominate the bacterial community of Kombucha, driving the fermentative process. The consumption of this beverage was often associated ...
Viewed 169 times • 0 likes
HEALTH, WELLNESS, AND SAFETY ASPECTS OF THE CONSUMPTION OF KOMBUCHA
By Mindani I Watawana, Nilakshi Jayawardena, Chaminie B Gunawardhana, Viduranga Y Waisundara
Functional foods have been identified as whole foods and fortified, enriched, or enhanced products which have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. As consumer awareness on functional food escalates, the ...
Viewed 61 times • 0 likes
INCREDIBILITY OF REVITALIZING KAMBUCHA TEA FOR FASCINATING HILARITY AND VIVACIOUS DEMEANOR
By Bina Rani, Upma Singh, Piyush Panwar, Raaz K Maheshwari
Kombucha is a beverage packed with mineral-replenishing electrolytes. It's an energizing tonic, which makes it a healthy alternative to popular drinks that are often packed with caffeine and refined sugar. Kombucha contains regenerative enzymes, bacteria, and organic macromolecules that support ...
Viewed 0 times • 0 likes
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 ...
Viewed 93 times • 0 likes
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 ...
Viewed 631 times • 2 likes
POLYPHENOLIC PROFILE, SUGAR CONSUMPTION AND ORGANIC ACIDS GENERATION ALONG FERMENTATION OF INFUSIONS FROM GUAVA (PISIDIUM GUAJAVA) BY THE KOMBUCHA CONSORTIUM
By MARTHA ROCO MORENO-JIMENEZ, NURIA ELIZABETH ROCHA-GUZMANA, JOSE GUADALUPE RUTIAGA-QUINONES, DANIELA MEDRANO-NUNEZ, JUAN ANTONIO ROJAS-CONTRERAS, RUBEN FRANCISCO GONZALEZ-LAREDO, JOSE ALBERTO GALLEGO
The kombucha beverage is usually prepared from black tea, with sucrose, inoculated with previously fermented liquid broth and/or tea fungus pellicle, and incubated. Alternative sources have been used for kombucha beverages. Guava leaves have been used for a long time as traditional medicine. It ...
Viewed 98 times • 0 likes
POLYPHENOLS AND ANTIOXIDANT ACTIVITIES OF KOMBUCHA BEVERAGE ENRICHED WITH COFFEEBERRY EXTRACT.
By NAJMI AHMED ESSAWET, DRAGOLJUB CVETKOVIC, ALEKSANDRA VELICANSKI, JASNA CANADANOVIC-BRUNET, JELENA VULIC, VUK MAKSIMOVIC, SINISA MARKOV
Kombucha is a traditional beverage obtained by fermenting sweetened black tea with tea fungus, which represents a consortium of acetic acid bacteria and yeasts. Also, CoffeeBerry products, derived from the whole fruit of the coffee plant, are valuable ingredients with nutritional and ...
Viewed 86 times • 0 likes
RESEARCH ON THE EFFECT OF CULTURE TIME ON THE KOMBUCHA TEA BEVERAGE'S ANTIRADICAL CAPACITY AND SENSORY VALUE.
By Anna Gramza-Michaowska, Bartosz Kulczyski, Yuan Xindi, Magorzata Gumienna
Background. Recent consumption trends show high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast, and lactic acid bacteria. The main ...
Viewed 47 times • 0 likes
VARIATIONS IN MAJOR COMPONENTS OF PU-ERH TEA INFUSION DURING FERMENTATION BY KOMBUCHA CULTURE
By Zhen-jun Zhao, Li Zhou, Qin-jin Liu
Different storage-age Pu-erh tea (1,5,10 years) infusion (8 g/L) sweetened with sucrose 50 g/L was filtrated and inoculated with kombucha culture for 8-day fermentation at 28 ℃.The fermentation broth was dynamically analyzed for microbial population, pH, tea polyphenols, total acidity, protein, ...
Viewed 53 times • 0 likes