Kombucha Research & Scientific Studies



3 search results in "Gluconic Acid"


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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INCREDIBILITY OF REVITALIZING KAMBUCHA TEA FOR FASCINATING HILARITY AND VIVACIOUS DEMEANOR

By Bina Rani, Upma Singh, Piyush Panwar, Raaz K Maheshwari

Kombucha is a beverage packed with mineral-replenishing electrolytes. It's an energizing tonic, which makes it a healthy alternative to popular drinks that are often packed with caffeine and refined sugar. Kombucha contains regenerative enzymes, bacteria, and organic macromolecules that support ...

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MICROBIAL PRESENCE AND ORGANIC ACID CONTENT OF COMMERCIAL KOMBUCHA

By K Leonard, L Elson-Schwab, K Lund, R R Achterman

This project aims to identify the presence and abundance of predominant probiotic microorganisms and organic acids in four different commercial brands of kombucha. We plated serial dilutions of the kombucha on selective media types to identify concentration of microorganisms including fungi ...

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