Kombucha Research & Scientific Studies
18 search results in "Glucuronic Acid"
A REVIEW ON HEALTH BENEFITS OF KOMBUCHA NUTRITIONAL COMPOUNDS AND METABOLITES
By Jessica Martinez Leala, Lucia Valenzuela Suareza, Rasu Jayabalanb, Joselina Huerta Orosa, Anayansi Escalante-Aburtoa
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of the ...
Viewed 1654 times • 8 likes
ACID CONTENTS AND THE EFFECT OF FERMENTATION CONDITION OF KOMBUCHA TEA BEVERAGES ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES
By Katarzyna Neffe-Skociska, Barbara Sionek, Iwona cibisz, Danuta Kooyn-Krajewska
Kombucha is a healthy beverage which is a final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts. The effect of fermentation conditions on physicochemical, microbiological, and sensory properties of Kombucha tea beverages was evaluated with emphasis ...
Viewed 289 times • 0 likes
ANALYSIS OF THE CONDITION AND THE POTENTIAL LENGTH OF FERMENTED KOMBUCHA MEDIUM (TEA, COFFEE, ROSELLA) IN INHIBITING THE GROWTH OF PATHOGENIC BACTERIA (VIBRIO CHOLERAE AND BACILLUS CEREUS)
By NURUL AFIFAH
Kombucha fermented drinks contain Vitamins B1, B2, B3, B6, B12, B15, C, folic acid, glucuronic acid, gluconate acid, acetic acid, chondrotin sulfuric acid, hyaluronic acid, lactic acid, acetaminophen, essential amino acids, and enzymes. Compounds contained in kombucha drinks can be used as ...
Viewed 255 times • 0 likes
CHANGES IN CONTENT OF ORGANIC ACIDS AND TEA POLYPHENOLS DURING KOMBUCHA TEA FERMENTATION
By Rasu Jayabalan, Subbaiya Marimuthu, Krishnaswami Swaminathan
Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Tea polyphenols, which include (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG) and theaflavin (TF) have been ...
Viewed 128 times • 1 likes
CHARACTERIZATION OF THE TEA FUNGUS METABOLITES
By Philippe J. Blanc
The tea fungus (commonly designed as "kombucha") is a symbiotic culture of at least three microorganisms: the acetic acid bacteria Acetobacter xylinum and two yeasts Zygosaccharomyces rouxii and Candida sp. in sugared tea (Hesseltine, 1965; Anonymous, 1983). These microorganisms were cultured ...
Viewed 67 times • 0 likes
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 ...
Viewed 135 times • 0 likes
EFFECTS OF LACTOBACILLUS CASEI AND ALTERATIONS IN FERMENTATION CONDITIONS ON BIOSYNTHESIS OF GLUCURONIC ACID BY A DEKKERA BRUXELLENSIS-GLUCONACETOBACTER INTERMEDIUS KOMBUCHA SYMBIOSIS MODEL SYSTEM
By Nguyen Khoi Nguyen, Huong Thuy Nguyen, Phu Hong Le
A combination of Dekkera bruxellensis and Gluconacetobacter intermedius is used as a model system to emulate the microbial symbiosis between yeast and acetic acid bacteria in kombucha and to study glucuronic acid (GlcUA) production in this system. In the current study, the addition of ...
Viewed 28 times • 0 likes
EVALUATION OF THE GLUCURONIC ACID PRODUCTION AND OTHER BIOLOGICAL ACTIVITIES OF FERMENTED SWEETEN-BLACK TEA BY KOMBUCHA LAYER AND THE CO-CULTURE WITH DIFFERENT LACTOBACILLUS SP. STRAINS
By Nguyen K Nguyen, Ngan TN Dong, Phu H Le, Huong T Nguyen
The interactions between lactic acid bacteria (LAB) and acetic acid bacteria (AAB) from Kefir and Kombucha (KBC) have been concerned during the last decade since their positive stimulation on the growth rate, biomass, and secondary metabolites. However, more study needs to be conducted to ...
Viewed 44 times • 0 likes
FERMENTAION OF GRAPE JUICE DRINKING BY KOMBUCHA LAYER
By Duong Hoang Bao Khanh, Le Hong Phu
Kombucha is a refreshing beverage obtained through the fermentation of sugared grape juice with a symbiotic culture of acetic bacteria and fungi consumed for its distinct antibiotic effects against the number of disease organisms and several therapeutic purposes in human medicine. Grape juice ...
Viewed 39 times • 0 likes
GLUCURONIC ACID CONTAINING FERMENTED FUNCTIONAL BEVERAGES PRODUCED BY NATURAL YEASTS AND BACTERIA ASSOCIATIONS
By Ilmra Vna, Pvels Semjonovs, Raimonds Linde, Artrs Patetko
Synthesis of glucuronic acid, well-known as significant detoxicant, by natural Kombucha associations, has been studied. The aim of this review is to overview the possibility of obtaining Kombucha-like healthy beverages with a high content of glucuronic acid by the integration of several optimal ...
Viewed 113 times • 1 likes
GLUCURONIC ACID FROM FERMENTED BEVERAGES: BIOCHEMICAL FUNCTIONS IN HUMANS AND ITS ROLE IN HEALTH PROTECTION
By Ilmara Vina, Raimonds Linde, Arturs Patetko, Pavels Semjonovs
An increasing rate of morbidity in the world is due to widespread chronic degenerative ailments such as cancer, cardiovascular, and neurodegenerative diseases. One of the causes of that is the toxification of the human organism by xenobiotics and insufficient activity of fat-soluble ...
Viewed 106 times • 0 likes
KOMBUCHA AS ANTI HYPERCHOLESTEROLEMIC AGENT IN VITRO STUDY USING SD RATS
By Nanik Suhartatik, M Karyantina, Y Marsono, Endang S Rahayu, Kapti R Kuswanto
From The Previous Research, It Got Three Kinds Of Process For Made Kombucha That Would Have High Content Of Glucuronic Acid, A Substance That Could Neutralized Cholesterol Deposit, Change It To Another Compound That More Soluble In Water And Produced In Liver. From This Optimation Process, ...
Viewed 50 times • 0 likes
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 ...
Viewed 96 times • 0 likes
LACTIC ACID BACTERIA: PROMISING SUPPLEMENTS FOR ENHANCING THE BIOLOGICAL ACTIVITIES OF KOMBUCHA
By Nguyen Khoi Nguyen, Ngan Thi Ngoc Dong, Huong Thuy Nguyen, Phu Hong Le
Kombucha is a sweetened black tea that is fermented by a symbiosis of bacteria and yeast embedded within acellulose membrane. It is considered a health drink in many countries because it is a rich source of vitamins and may have other health benefits. It has previously been reported that adding ...
Viewed 39 times • 0 likes
MAKE PROCESS AND HEALTH BENEFITS OF DRINK KOMBUCHA TEA
By Ebrahim Azarpour, Maral Moraditochaee, Hamid Reza Bozorgi
Consideration of functional beverages in the world and one of the fastest-growing food categories are considered. Functional fermented tea drinks non-dairy beverages kombucha one is functional. The raw material used to produce functional beverages kombucha tea, tea is sweetened with sugar. ...
Viewed 92 times • 1 likes
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 ...
Viewed 66 times • 0 likes
OPTIMIZING GLUCURONIC ACID PRODUCTION USING TEA FUNGUS ON GRAPE JUICE BY RESPONSE SURFACE METHODOLOGY
By Nafiseh Yavari, Mahnaz Mazaheri Assadi, Mohammad Bamani Moghadam, Kambiz Larijani
Grape juice phytochemicals such as resveratrol and polyphenol antioxidants have been positively linked to inhibiting cancer heart disease degenerative nerve disease viral infections and mechanisms of Alzheimer's disease. Glucuronic acid is the key component in human health due to its ...
Viewed 39 times • 0 likes
PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION
By BEIGMOHAMMADI F, KARBASI A, BEIGMOHAMMADI Z
Introduction: Kombucha beverage is a fermentation product produced by kombucha mushroom in sweet tea. One of the most important ingredients in this beverage that plays a critical role in detoxification of the body and preventation of cancer is glucuronic acid. In this research, the effect of ...
Viewed 16 times • 0 likes