Kombucha Research & Scientific Studies



8 search results in "Gluconacetobacter"


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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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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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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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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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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KOMBUCHA: CARACTERIZAO DA MICROBIOTA E DESENVOLVIMENTO DE NOVOS PRODUTOS ALIMENTARES PARA USO EM RESTAURAO

By Mafalda Jorge dos, Santos

Kombucha is a refreshing, sweet, and acidic fermented beverage usually prepared with sugared black tea to which a "tea fungus" is added. This "tea fungus" is composed of a bacterial cellulosic pellicle containing a symbiotic consortia of acetic bacteria and yeasts. The growing popularity of ...

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