Kombucha Research & Scientific Studies



8 search results in "Cellulose"


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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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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BIOETHANOL PRODUCTION FROM TEA FUNGAL BIOMASS GROWN ON TEA MANUFACTURE WASTE

By Manoj Narayani, Rasu Jayabalan

Tea fungus, which is used to prepare Kombucha tea (KT), is a symbiotic growth of acetic acid bacteria and osmophilic yeast strains in a thick jelly membrane, which has to be cultured in sugared tea. KT is composed of fermented tea broth and cellulosic pellicle layer. A portion of the cellulosic ...

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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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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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