Kombucha Research & Scientific Studies
21 search results in "Protein"
ANTIMICROBIAL PROPERTIES OF GREEN AND BLACK TEA AND KOMBUCHA
By Maria S Polozova
Kombucha is a symbiotic community of bacteria and yeast that is used to ferment sweetened tea and produce a sour, slightly sparkling beverage. The bacterial component of Kombucha is invariant, being composed of a cellulose-producing strain of Gluconobacter. The yeast component of Kombucha is ...
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BIOCHEMICAL AND MICROBIAL CHANGES DURING FERMENTATION OF TEA FUNGUS (KOMBUCHA)
By Selma El Siddig Ahmed, Hamid Ahmed Dirar
This research was carried out to study the biochemical and microbial changes that occur during the fermentation of tea fungus. Tea fungus, also known as Kombucha, is a fermented beverage resulting from the heavy gelatinous growth of a consortium of microorganisms in tea extract and is a popular ...
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BIOCHEMICAL CHARACTERISTICS OF TEA FUNGUS PRODUCED DURING KOMBUCHA FERMENTATION
By Rasu Jayabalan, Kesavan Malini, Muthuswamy Sathishkumar, Krishnaswami Swaminathan, Sei Eok Yun
Tea fungus is a symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as a protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the ...
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BIOCHEMICAL CHARACTERISTICS OF TEA FUNGUS PRODUCED DURINGKOMBUCHA FERMENTATION
By Rasu Jayabalan, Kesavan Malini, Muthuswamy Sathishkumar, Krishnaswami Swaminathan, Sei Eok Yun
Tea fungus is symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the ...
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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
Fermentation of spinach (Amaranthus sp) and Broccoli (Brassica oleracea) using Kombucha Culture has been shown to produce biomass that has the potential to become natural sources of folic acid. To produce the materials, following the fermentation, the biomass was filtered using membrane ...
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DOES KOMBUCHA EXTRACT IMPROVE OBESITY
By L Karkhaneh
Obesity is a major problem in developed and developing countries. The purpose of this study was to investigate the effects of kombucha extract on obesity in male Wistar rats. Animals were divided into 4 groups: 1) Control group which received water and normal diet (ND). 2) Sham group which ...
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DOWNREGULATION OF SIGNALLING MOLECULES INVOLVED IN ANGIOGENESIS OF PROSTATE CANCER CELL LINE (PC-3) BY KOMBUCHA (LYOPHILIZED)
By Thummala Srihari, Ramachandran Arunkumar, Jagadeesan Arunakaran, Uppala Satyanarayana
Kombucha is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Prostate cancer, like other solid tumors, is also angiogenesis-dependent. The development of prostate cancer is a multi-step process, advancing from high-grade prostatic intraepithelial ...
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EFFECTS OF DIETARY ALTERNATIVES (PROBIOTIC, GREEN TEA POWDER, AND KOMBUCHA TEA) AS ANTIMICROBIAL GROWTH PROMOTERS ON GROWTH, ILEAL NUTRIENT DIGESTIBILITY, BLOOD PARAMETERS, AND IMMUNE RESPONSE OF BROI
By M. Afsharmanesh, B. Sadaghi
A feeding trial was conducted to study the effects of alternative antimicrobial growth promoters (probiotic, Kombucha tea, and green tea powder) in wet, wheat-based diets on broiler performance, carcass yield, organ weights, immune response, and histomorphological measurements of the small ...
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GROWTH INHIBITION AND INDUCTION OF APOPTOSIS IN HUMAN BLADDER CANCER CELLS INDUCED BY FERMENTED CITRUS KOMBUCHA
By Chung-I Kim, Seung-Shick Shin, Sung-Soo Park
Kombucha is a slightly sour beverage fermented by symbiotic micro-organisms, including bacteria and yeasts. In this study, we examined the biological activities of citrus Kombucha (CK) produced by the addition of citrus extract to the original Kombucha (K). After fermentation for 10 days, ...
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HYPOCHOLESTEROLAEMIC AND ANTIOXIDANT EFFECTS OF KOMBUCHA TEA IN HIGH-CHOLESTEROL FED MICE
By Zhiwei Yang, Baoping Ji, Feng Zhou, Bo Li, Yangchao Luo, Li Yang, Tao Li
Background: Traditional kombucha tea (TKT) is produced by mixed tea fungus. We previously proposed a Gluconacetobacter sp. A4 as the key functional strain in kombucha culture because it had a strong ability to produce D-saccharic acid-1,4-lactone (DSL, a crucial functional component in KT). ...
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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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NOVEL KOMBUCHA BEVERAGE FROM LINGZHI OR REISHI MEDICINAL MUSHROOM, GANODERMA LUCIDUM, WITH ANTIBACTERIAL AND ANTIOXIDANT EFFECTS.
By Aleksandra Sknepnek, Milena Panti, Danka Matijaevi, Dunja Mileti, Steva Levi, Viktor Nedovi, Miomir Niksic
Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time to prepare a novel, health-promoting kombucha product. ...
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PROTECTIVE EFFECT OF KOMBUCHA ON RATS FED A HYPERCHOLESTEROLEMIC DIET IS MEDIATED BY ITS ANTIOXIDANT ACTIVITY
By Khaled Bellassoued, Ferdaws Ghrab, Fatma Makni-Ayadi, Jos Van Pelt, Abdelfattah Elfeki, Emna Ammar
Context: Kombucha (KT) is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. Objective: The present study investigates the effects of Camellia sinensis (GT) Linn. (Theaceae) and KT, two natural drinks, on ...
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SOLID-STATE FERMENTATION OF KOMBUCHA ON SC5 CASSAVA-LEUCAENA PROTEIN FEED
By LUO Chang-hu
Objective: To explore the optimum solid-state fermentation of Kombucha on SC5 Cassava-Leucaena protein feed. [Method] Kombucha was used as fermention bacteria for solid-state fermentation of SC5 cassava-Leucaena protein feed. The fermentation time,the base material ratio,water feed ...
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THE EFFECT OF FEEDING FERMENTED KOMBUCHA TEA ON HDL, LDL AND TOTAL CHOLESTEROL LEVELS IN THE DUCK BLOODS
By Lovita Adriani, N. Mayasari, Angga, R. Kartasudjana
Kombucha has a high content of glucoronic acid, a substance that could neutralize cholesterol deposits, changed to another compound that more soluble in water. The experiment concerns the effects of supplementary fermented kombucha tea on HDL, LDL, and total cholesterol levels in the duck ...
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THE EFFECT OF KOMBUCHA EXTRACT ON OBESITY AND THE RATE OF FAT ACCUMULATION IN VISCERAL MASS OF MALE WISTAR RAT
By P YAGHMAEI, K PARIVAR, L KARKHANE
Introduction: Obesity and an increase in body weight are major problems in developed and developing countries, and they are the most important cause of atherosclerosis, cardiac, and blood vessel diseases. The purpose of this study was to investigate the effect of kombucha extract on the rate of ...
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THE EFFECT OF KOMBUCHA EXTRACT ON PLASMA LIPOPROTEINS AND LIVER ENZYMES IN MALE WISTAR RATS
By Parichehreh Yaghmaei, Kazem Parivar, L Karkhane
Introduction: Cardiac and blood vessel diseases are major problems in developed and developing countries. The most important cause of these diseases is atherosclerosis the high density of plasma lipids is considered the main factor in its appearance and development. The aim of this study was to ...
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THE EFFECT OF KOMBUCHA STARTER CULTURE ON THE GELATION PROCESS, MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES DURING MILK FERMENTATION
By Vladimir R Vukic, Dajana V Hrnjez, Katarina G Kanuric, Spasenija D Milanovic, Mirela D Iliic, Aleksandra M Torbica, Jelena M Tomic
This study is concerned with the effect of kombucha starter culture on the rheological properties, texture, and microstructure as well as on the protein fractions in different phases of milk fermentation. The results were compared with those obtained for the samples prepared with yogurt and ...
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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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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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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, ...
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