Kombucha Research & Scientific Studies



20 search results in "Acetobacter"


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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A REVIEW ON HEALTH BENEFITS OF KOMBUCHA NUTRITIONAL COMPOUNDS AND METABOLITES

By Jessica Martinez Leala, Lucia Valenzuela Suareza, Rasu Jayabalanb, Joselina Huerta Orosa, Anayansi Escalante-Aburtoa

Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of the ...

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BACTERIAL CELLULOSE IN KOMBUCHA BY PURE CULTURES

By ZHOU Yan, TAN Li-li, TANG Xin-yun

Strains Gluconacetobacter hansenii CGMCC1671 and Saccharomyces cerevisiae CGMCC1670 were applied to make traditional Kombucha with pure cultures to search for the optimum parameters of major factors affecting the yields and productivities of bacterial cellulose(BC) in the beverage. Six cultural ...

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BACTERIAL CELLULOSE OF KOMBUCHA MUSHROOM TEA

By Soheir S. Abd, El-Salam

Kombucha is composed of yeast and acetic acid bacteria, especially, Acetobacter xylinum, which forms a cellulose pellicle on tea broth. The yield and properties of cellulose produced were investigated in this study; the tea broth was fermented naturally for 14 days in the presence of different ...

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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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CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL

By Maulina Nurikasari, Yenny Puspitasari, Retno Palupi Yoni, Siwi

Background: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY in this research will be fermented using green tea media, to make kombucha tea product. Kombucha tea content is very ...

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CHARACTERIZATION OF CELLULOSE PRODUCTION BY A GLUCONACETOBACTER XYLINUS STRAIN FROM KOMBUCHA

By Vu Tuan Nguyen, Bernadine Flanagan, Michael J. Gidley, Gary A. Dykes

The aims of this work were to characterize and improve cellulose production by a Gluconoacetobacter xylinus strain isolated from Kombucha and determine the purity and some structural features of the cellulose from this strain. Cellulose yield in tea medium with both black tea and green tea and ...

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CHARACTERIZATION OF CELLULOSE PRODUCTION BY A GLUCONACETOBACTER XYLINUS STRAIN FROM KOMBUCHA

By Vu Tuan Nguyen, Bernadine Flanagan, Michael J. Gidley, Gary A. Dykes

The aims of this work were to characterize and improve cellulose production by a Gluconoacetobacter xylinus strain isolated from Kombucha and determine the purity and some structural features of the cellulose from this strain. Cellulose yield in tea medium with both black tea and green tea and ...

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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 THE PRODUCTS OF KOMBUCHA FERMENTATION ON SUCROSE AND MOLASSES

By Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri

Fermentation of 1.5 g/L of Indian black tea, sweetened either with 70 g/L of sucrose or an adequate quantity of three kinds of molasses, was conducted by domestic Kombucha (Acetobacter strains in symbiosis with Saccharomycodes ludwigii, Saccharomyces cerevisiae, Saccharomyces bisporus, ...

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DAYA HAMBAT AIR FERMENTASI KOMBUCHA RAJA (RAMBUT JAGUNG) TERHADAP PERTUMBUHAN SALMONELLA TYPHI SERTA PEMANFAATANNYA SEBAGAI BUKU SUPLEMEN

By Mahbubatur Rohmah

Kombucha merupakan minuman fermentasi yang berasal dari simbiosis antara bakteri Acetobacter dan khamir Sacharomyces. Kombucha ini biasanya ditumbuhkan pada medium teh, dan kopi. Namun beberapa penelitian telah melakukan inovasi terhadap media tumbuh kombucha diantaranya; belimbing wuluh, ...

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DETERMINATION OF THE CURVE OF GLUCOSE CONSUMPTION OF KOMBUCHA BY HPLC AND OPTIMIZATION OF CULTURE MEDIUM

By Wen-li Tian, Bao-ping Ji, Bo Li, Hong Zhang

Gluconacetobacter sp. A22 was isolated from the symbiotic culture of Kombucha made in the lab. It could produce plenty of d-Saccharich acid 1,4 lactone. Glucose was determined with HPLC. The fermentation period was confirmed for 126hby the cure of glucose consumption (The flasks were incubated ...

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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 ...

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EFFECT OF GIVING "KOMBUCHA" ROSELLA TEA PROFILE OF BLOOD MICE (MUS MUSCULUS L)

By Mukhani Dwi Hidayanti, Sussi Astuti, Maria Erna Kustyawati

"Kombucha" rosella tea is a functional fermented beverage product solution from the petals of rosella tea and sugar using a microbial starter "Kombucha" (Acetobacter xylinum and several kinds of yeast). The objective of the experiment was to determine the effect of "Kombucha" rosella tea on the ...

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EFFECTS OF BLENDING WHEAT GRASS JUICE ON ENHANCING PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITIES OF TRADITIONAL KOMBUCHA BEVERAGE

By Tzu-Ying Sun, Jia-Shiun Li, Chinshuh Chen

Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v) and wheatgrass juice (WGJ) were mixed in various ratios and used as a fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera ...

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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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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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ISOLATION AND CHARACTERIZATION OF BACTERIA AND YEAST FROM KOMBUCHA TEA

By Tehmeena Ashraf Mukadam, Kapil Punjabi, Sunita D Deshpande, Shashikant Prabhakar Vaidya, Abhay Shadashiv Chowdhary

Kombucha is a sugared tea fermented with flat, pancake-like culture of yeast and acetic acid bacteria (AAB), which is consumed worldwide for its refreshing and beneficial effects. In this study, Kombucha culture from a fermented tea was screened for the presence of AAB and yeast using selective ...

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KOMBUCHA: CARACTERIZAO DA MICROBIOTA E DESENVOLVIMENTO DE NOVOS PRODUTOS ALIMENTARES PARA USO EM RESTAURAO

By Mafalda Jorge dos, Santos

Kombucha is a refreshing, sweet, and acidic fermented beverage usually prepared with sugared black tea to which a "tea fungus" is added. This "tea fungus" is composed of a bacterial cellulosic pellicle containing a symbiotic consortia of acetic bacteria and yeasts. The growing popularity of ...

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OPTIMIZATION OF KOMBUCHA FERMENTATION TECHNOLOGY BY RESPONSE SURFACE METHODOLOGY

By LI Xuan, CHEN Yi-lun, HUANG Li-mei, SONG Shan, ZHU Xiao-qing

Pure strains of yeast and acetobacter were extracted from Kombucha for mixed fermentation and the technical conditions of fermentation were optimized by single factor experiment and response surface analysis in combination with maximum utilization of total sugar and sensory evaluation as the ...

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