Kombucha Research & Scientific Studies
14 search results in "Antimicrobial"
ANALYSIS OF THE CONDITION AND THE POTENTIAL LENGTH OF FERMENTED KOMBUCHA MEDIUM (TEA, COFFEE, ROSELLA) IN INHIBITING THE GROWTH OF PATHOGENIC BACTERIA (VIBRIO CHOLERAE AND BACILLUS CEREUS)
By NURUL AFIFAH
Kombucha fermented drinks contain Vitamins B1, B2, B3, B6, B12, B15, C, folic acid, glucuronic acid, gluconate acid, acetic acid, chondrotin sulfuric acid, hyaluronic acid, lactic acid, acetaminophen, essential amino acids, and enzymes. Compounds contained in kombucha drinks can be used as ...
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ANTIBACTERIAL AND ANTIFUNGAL ACTIVITES OF BLACK AND GREEN KOMBUCHA TEAS
By Houda Battikh, Kamel Chaieb, Amina Bakhrouf, Emna Ammar
Kombucha is widely consumed as black tea fermented for 7-14 days. The aim of the present study was to compare the antimicrobial activities of two kombucha beverages originating from green and black teas fermented for 21 days and to characterize the antimicrobial compounds (heat resistance and ...
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ANTIMICROBIAL ACTIVITY OF BROTH FERMENTED WITH KOMBUCHA COLONIES
By Rodrigo Jos Santos Jnior, Rejane Andrade Batista, Sheyla Alves Rodrigues, Lauro Xavier Filho, lvaro Silva Lima
The kombucha is a consortium of yeast and bacterias originally from China and able to produce a fermented broth, which presents antimicrobial activity against some pathogenic microorganisms. The goal of this work was to investigate the antimicrobial activity of fermented broth by kombucha ...
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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, ...
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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 ...
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ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF LEMON BALM KOMBUCHA
By Aleksandra S. Velianski, Dragoljub D. Cvetkovi, Sinia L. Markov, Vesna T. Tumbas, Slaana M. Savatovi
Kombucha is a beverage traditionally produced by the metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm Kombucha, as well as of particular control samples, was determined by the agar-well diffusion method. Antioxidant activity on stable ...
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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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ANTIPROLIFERATIVE AND ANTIMICROBIAL ACTIVITY OF TRADITIONAL KOMBUCHA AND SATUREJA MONTANA L. KOMBUCHA
By Dragana D etojevi-Simin, G M Bogdanovic, Dragoljub D Cvetkovi, Aleksandra S Velianski
Purpose: To carry out a preliminary investigation of the biological activity of Kombucha beverages from Camellia sinensis L. (black tea) and Satureja montana L. (savory winter tea), that have consuming acidity. Materials and Methods: Cell growth effect was measured by sulforhodamine B ...
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BIOACTIVITY OF LEMON BALM KOMBUCHA
By Dragana D etojevi-Simin, Aleksandra S Velianski, Dragoljub D Cvetkovi, Sinia L Markov, Jasminka Mranovi, Vinja V Bogdanovi, Slavica V olaji
There is inadequate published data referring to bioactivity of lemon balm tea and its Kombucha. The aim of this study, therefore, was to investigate antimicrobial, antiproliferative, genotoxic, and antigenotoxic potential of lemon balm tea and its Kombucha with consuming acidity. Antimicrobial ...
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CHEMICAL COMPOSITION AND BIOLOGICAL ACTIVITY OF NOVEL TYPES OF KOMBUCHA BEVERAGES WITH YARROW
By Jasmina S Vitas, Aleksandra D Cvetanovi, Pavle Z Makovi, Jaroslava V varc-Gaji, Radomir V Malbaa
Kombucha beverages were produced by fermentation of new types of substrates - yarrow infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters (pH, total acidity, and yield of biomass), chemical composition (organic acids, total phenols and flavonoids, and vitamin C ...
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COMPARISON OF ANTIMICROBIAL PROPERTIES OF KOMBUCHA FERMENTED FROM GREEN TEA, BLACK TEA AND YERBA MATE
By Cameron Prophet
Kombucha tea is a popular health beverage that is brewed from the fermentation of tea and sugar using a culture of yeast and bacteria. Traditional kombucha brews utilize black and green teas derived from the Camellia sinensis plant. However, recent reports in Brazil have described the use of ...
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DOES KOMBUCHA TEA REDUCE THE DAMAGE-INDUCED BY RADIATION EXPOSURE?
By Ola Ali Gharib
This work has been performed to investigate the protective effect and the antimicrobial activity that occur following oral administration of kombucha tea (kt) ferment in rats with a fractionated dose of 9 Gy. The protective effect of kt ferment was monitored by assessment of serum enzymes ...
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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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EFFECTS OF MEDIUM VARIATION AND FERMENTATION TIME ON THE ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF KOMBUCHA
By Batul Moiz Vohra, Shazrul Fazry, Fareed Sairi, Othman Babul-Airianah
Kombucha is a traditional fermented drink and has recently gained popularity due to its numerous claims on therapeutic effects. It is prepared by sweetening black tea and fermenting using a symbiotic culture of acetic acid bacteria and yeasts known as SCOBY. The drink can also be brewed ...
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