Kombucha Research & Scientific Studies

3 search results in "Space"

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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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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