Kombucha Research & Scientific Studies
24 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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MICROBIAL CELLULOSE-THE NATURAL POWER TO HEAL WOUNDS
By Wojciech Czaja, Alina Krystynowicz, Stanislaw Bielecki, R Malcolm Brown Jr.
Microbial cellulose (MC) synthesized in abundance by Acetobacter xylinum shows vast potential as a novel wound healing system. The high mechanical strength and remarkable physical properties result from the unique nanostructure of the never-dried membrane. This article attempts to briefly ...
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NOVEL NITROGEN-FIXING ACETOBACTER NITROGENIFIGENSSP. NOV., ISOLATED FROM KOMBUCHA TEA
By Debasree Dutta, Ratan Gachhui
The four nitrogen-fixing bacteria so far described in the family Acetobacteraceae belong to the genera Gluconacetobacter and Acetobacter. Nitrogen-fixing bacterial strain RG1T was isolated from Kombucha tea and, based on the phylogenetic analysis of 16S RRNA gene sequence which is supported by ...
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OCCURRENCE OF CELLULOSE-PRODUCING GLUCONACETOBACTER SPP. IN FRUIT SAMPLES AND KOMBUCHA TEA, AND PRODUCTION OF THE BIOPOLYMER
By Neera, Karna Venkata Ramana, Harsh Vardhan Batra
Cellulose producing bacteria were isolated from fruit samples and kombucha tea (a fermented beverage) using CuSO4 solution in modified Watanabe and Yamanaka medium to inhibit yeasts and molds. Six bacterial strains showing cellulose production were isolated and identified by 16S rRNA gene ...
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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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STUDY ON THE ISOLATION AND IDENTIFIATION OF MICROBES OF KOMBUCHA
By Wei Wu, Baochuan Gai, Baoping Ji
This paper introduced the isolation and identification of microorganisms from a kind of Kombucha. There were five strains been isolated, and they separately were Saccharomyces pastonanus Hansen, Schizosaccharomyces pombe Lindner, Acetobacter xylinum, Acidomonas methanolica, and Lactobacillus.
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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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