Kombucha Research & Scientific Studies

5 search results in "Caffeine"

ANALYSIS OF THE ANTIOXIDANTS IN HOMEMADE VS. COMMERCIAL KOMBUCHA

By Olivia Vick, Bruce Branan

Kombucha is tea that is fermented by a symbiotic culture of bacteria and yeast (SCOBY). It has many purported health benefits, partly due to its antioxidant levels. This study contrasted the concentrations of antioxidants in a variety of homemade vs. commercial kombucha teas. High performance ...

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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

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KOMBUCHA: TECHNOLOGY, MICROBIOLOGY, PRODUCTION, COMPOSITION AND THERAPEUTIC VALUE

By Vikas Kumar, V K Joshi

Kombucha, Tea Kvass, Japanese or Indonesian tea fungus, and Manchurian are the most common names for the symbiotic association of bacteria and osmophilic yeast in the form of thick jelly membrane, which is cultured in sugared tea. It is slightly sweet, acetic acid-flavoured beverage also called ...

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TITRATION AND HPLC CHARACTERIZATION OF KOMBUCHA FERMENTATION: A LABORATORY EXPERIMENT IN FOOD ANALYSIS

By Breanna Miranda, Nicole M. Lawton, Sean R. Tachibana, Natasja A. Swartz, W. Paige Hall

Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. In this study, kombucha, a popular fermented tea beverage, was analyzed ...

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