Kombucha Research & Scientific Studies



6 search results in "Fructose"


ANTIHYPERGLYCAEMIC EFFICACY OF KOMBUCHA IN STREPTOZOTOCIN-INDUCED RATS

By Thummala Sriharia, Krishnamoorthy Karthikesanb, Natarajan Ashokkumarb, Uppala Satyanarayana

Kombucha is a fermented tea beverage produced by fermenting sugared black tea with kombucha mat (consists of bacteria and yeast strains). Diabetes mellitus is a group of metabolic disorders characterized by hyperglycemia resulting from defects in insulin secretion, action or both. The present ...

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BATCH FERMENTATION OF BLACK TEA BY KOMBUCHA: A CONTRIBUTION TO SCALE-UP

By Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri, Ljiljana A. Kolarov, Mile . Klanja

Local domestic Kombucha was used in the fermentation of 1.5 g L-1 of black tea (Indian tea, "Vitamin," Horgo, Serbia, and Montenegro), sweetened with approximately 70 g L-1 of sucrose. Inoculation was performed either with 10% or 15% (v/v) of fermentation broth from the previous process. The ...

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CHANGES IN MAJOR COMPONENTS OF TEA FUNGUS METABOLITES DURING PROLONGED FERMENTATION

By C Chen, BY Liu

Changes in major components and microbes in tea fungus broth or kombucha were prepared from nine different sources during a prolonged fermentation of up to 60 days were investigated. Cell concentrations of both yeasts and acetic acid bacteria in broth were generally higher than those in the ...

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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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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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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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