Kombucha Research & Scientific Studies
17 search results in "Glucose"
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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ANTI-DIABETES ACTIVITY OF KOMBUCHA PREPARED FROM DIFFERENT SNAKE FRUIT CULTIVARS
By Elok Zubaidah, Raida Amelia Ifadah, Umi Kalsum, Diana Lyrawati, Widya Dwi Rukmi, Putri, Ignatius Srianta, Philippe J. Blanc
Purpose: This paper aims to study the anti-diabetes activity of the Kombucha prepared from different snake fruit cultivars.Design/methodology/approach: The juices of snake fruits of Suwaru, Madura, Pondoh and Bali cultivars were fermented for 14 days. The anti-diabetes activity of the products ...
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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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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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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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CHARACTERIZATION OF THE ROLE OF PHENOLIC COMPOUNDS IN THE INHIBITION OF α-AMYLASE BY KOMBUCHA TEA
By Samantha Renee Armando, Rebecca Anne Schneider, Francis M Mann
Kombucha is a tea blend that is fermented by a symbiotic culture of bacteria and yeast (SCOBY) and is of high interest in the United States for its health benefits. Research indicates that Kombucha can improve resistance against cancer, prevent cardiovascular disease, promote digestive ...
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CHRONIC CONSUMPTION OF KOMBUCHA AND BLACK TEA PREVENTS WEIGHT LOSS IN DIABETIC RATS
By Abbass Morshedi, Mohammad Hossein Dashti-Rahmatabadi
Diabetes mellitus (DM) is a chronic metabolic disease that affects many organ systems in the body and is associated with a progressive weight loss. Many diabetic patients used to consume herbal remedies to relieve their symptoms. Black tea and its fermented remedy, which is made by cultivating ...
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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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ENHANCEMENT OF BIOCELLULOSE PRODUCTIVITY THROUGH OPTIMIZATION OF CULTURAL CONDITIONS AND GAMMA RADIATION
By Mohamed M. Roushdy, Abbas A. El-Ghamery, Ali A. Hammad, Salwa A. Abou EL-Nour, Nasser H. Mohammad
The optimum fermentation conditions for the production of biocellulose (BC) by the isolated strain Komagataeibacter rhaeticus K were determined. The isolate gave the highest cellulose production when grown on glucose ethanol medium (GEM) and was able to produce cellulose at 20-35°C with a ...
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HYPOGLYCEMIC ACTIVITY OF BIO-TEA IN MICE
By Shenoy K. Chandrakala
Administration of bio-tea (1.71 ml/kg) to normal albino mice caused hypoglycemia after 30 min which reached to maximum after 2 hr with a significant decrease in blood sugar level (BSL) and became normal beyond 8 hr. In alloxan-induced diabetic albino mice, repeated treatments of bio-tea for 3 ...
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HYPOGLYCEMIC AND ANTILIPIDEMIC PROPERTIES OF KOMBUCHA TEA IN ALLOXAN-INDUCED DIABETIC RATS
By Ahmed Aloulou, Khaled Hamden, Dhouha Elloumi, Madiha Bou Ali, Khaoula Hargafi, Bassem Jaouadi, Fatma Ayadi, Abdelfattah Elfeki, Emna Ammar
Background: Diabetes has become a serious health problem and a major risk factor associated with troublesome health complications, such as metabolism disorders and liver-kidney dysfunctions. The inadequacies associated with conventional medicines have led to a determined search for alternative ...
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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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PREPARATION OF KOMBUCHA SESAME SUGAR
By Liang Jin, Yang Dou-dou, Chen Yi-lin
Processing of Kombucha Sesame Sugar, which was mainly made with Kombucha broth,sucrose,glucose syrup,maltose, and sesame, was studied.Optimization of best processing formula, including ratio and content of each kind of sugar and sesame, was studied according to sensory evaluation.The results ...
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RESPONSE SURFACE METHODOLOGYTO OPTIMIZE A BIOPROCESS FOR KEFIRAN PRODUCTION
By Jose Manuel Pais-Chanfrau, Luis Enrique Trujillo Toledo, Paola Margarita Alvarado Condor, Milton Jimmy Cuaran Guerrero, Jimmy Nunez Perez, Leonor Margarita Rivera Intriago
Kefiran is an edible biopolymer formed by a galactose and glucose chain in nearly equal proportions. This biopolymer has important applications in the pharmaceutical and food industries. This is produced by the action of an acid-lactic bacteria and yeast consortium on lactose present in the ...
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