Kombucha Research & Scientific Studies
23 search results in "Green Tea"
ANTIBACTERIAL AND ANTIFUNGAL ACTIVITES OF BLACK AND GREEN KOMBUCHA TEAS
By Houda Battikh, Kamel Chaieb, Amina Bakhrouf, Emna Ammar
Kombucha is widely consumed as black tea fermented for 7-14 days. The aim of the present study was to compare the antimicrobial activities of two kombucha beverages originating from green and black teas fermented for 21 days and to characterize the antimicrobial compounds (heat resistance and ...
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ANTIMICROBIAL ACTIVITY OF FERMENTED GREEN TEA LIQUID
By You-Ying Tu, Hui-Long Xia
Green tea kombucha made of sugar and single yeast was investigated for its antimicrobial activity and composition changes during fermentation. Individual and total tea polyphenols, caffeine, sucrose, reducing sugar, total sugar, pH, acetic acid and total acids, ethanol concentration, ...
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ANTIMICROBIAL ACTIVITY OF FERMENTED GREEN TEA LIQUID
By You-Ying Tu, Hui-Long Xia
Green tea kombucha made of sugar and single yeast was investigated for its antimicrobial activity and composition changes during fermentation. Individual and total tea polyphenols, caffeine, sucrose, reducing sugar, total sugar, pH, acetic acid and total acids, ethanol concentration, superoxide ...
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ANTIMICROBIAL PROPERTIES OF GREEN AND BLACK TEA AND KOMBUCHA
By Maria S Polozova
Kombucha is a symbiotic community of bacteria and yeast that is used to ferment sweetened tea and produce a sour, slightly sparkling beverage. The bacterial component of Kombucha is invariant, being composed of a cellulose-producing strain of Gluconobacter. The yeast component of Kombucha is ...
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ANTIOXIDANT ACTIVITIES OF KOMBUCHA PREPARED FROM THREE DIFFERENT SUBSTRATES AND CHANGES IN CONTENT OF PROBIOTICS DURING STORAGE
By Caili Fu, Fen Yan, Zeli Cao, Fanying Xie, Juan Lin
Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities ...
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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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BEE COLLECTED POLLEN WITH ENHANCED HEALTH BENEFITS, PRODUCED BY FERMENTATION WITH A KOMBUCHA CONSORTIUM
By Elena Utoiu, Florentina Matei, Agnes Toma, Camelia Filofteia Diguta, Laura Mihaela Stefan, Sorin Manoiu, Virgil Valeriu Vrajmasu, Ionut Moraru, Anca Oancea, Florentina Israel-Roming, Caina Pet
The bioavailability of pollen bioactive compounds for humans is limited. In this study, our aim was to enhance the health-related benefits of pollen by fermentation with a Kombucha/SCOBY (symbiotic culture of bacteria and yeasts) consortium. We performed the fermentation of pollen suspended ...
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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 ...
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CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL
By Maulina Nurikasari, Yenny Puspitasari, Retno Palupi Yoni, Siwi
Background: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY in this research will be fermented using green tea media, to make kombucha tea product. Kombucha tea content is very ...
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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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COMPARISON OF ANTIMICROBIAL PROPERTIES OF KOMBUCHA FERMENTED FROM GREEN TEA, BLACK TEA AND YERBA MATE
By Cameron Prophet
Kombucha tea is a popular health beverage that is brewed from the fermentation of tea and sugar using a culture of yeast and bacteria. Traditional kombucha brews utilize black and green teas derived from the Camellia sinensis plant. However, recent reports in Brazil have described the use of ...
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DESENVOLVIMENTO E CARACTERIZAO DE KOMBUCHA OBTIDA A PARTIR DE CH VERDE E EXTRATO DE ERVA-MATE: PROCESSO ARTESANAL E ESCALA LABORATORIAL
By Natalia Paludo
Kombucha is a beverage resulting from the fermentation of sweetened green or black tea by a microbial culture composed of a symbiotic association of bacteria and yeasts. Because of its composition containing bioactive compounds, similar to green tea, and its great socio-economic importance in ...
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DETERMINATION OF SUITABILITY OF BLACK CARROT (DAUCUS CAROTA L. SPP. SATIVUS VAR. ATRORUBENS ALEF.) JUICE CONCENTRATE, CHERRY LAUREL (PRUNUS LAUROCERASUS), BLACKTHORN (PRUNUS SPINOSA) AND RED RASPBERRY
By Ulusoy Abubekir, Canan Ece Tamer
Kombucha is a traditional refreshing beverage usually prepared by fermentation of sweetened black or green tea. In this study, it was aimed to investigate the effects of different raw material usage on composition and sensory properties of kombucha beverage. For this aim, cherry laurel, red ...
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EFFECT OF KOMBUCHA ON SERUM SOD, LDH, MDA AND GSH LEVELS IN COLD-STRESSED MICE
By Hu-cheng Zhang, Zheng-tian Zhang, Xiu-lan Xin
Objective: The serum levels of superoxide dismutase(SOD),lactate dehydrogenase(LDH),malondialdehyde(MDA) and glutathione(GSH) in cold-stressed mice were measured to discover whether kombucha enhances cold tolerance in mice. Methods: Twenty male CD-1(ICR) mice were randomly divided into 4 groups ...
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EFFECTS OF DIETARY ALTERNATIVES (PROBIOTIC, GREEN TEA POWDER, AND KOMBUCHA TEA) AS ANTIMICROBIAL GROWTH PROMOTERS ON GROWTH, ILEAL NUTRIENT DIGESTIBILITY, BLOOD PARAMETERS, AND IMMUNE RESPONSE OF BROI
By M. Afsharmanesh, B. Sadaghi
A feeding trial was conducted to study the effects of alternative antimicrobial growth promoters (probiotic, Kombucha tea, and green tea powder) in wet, wheat-based diets on broiler performance, carcass yield, organ weights, immune response, and histomorphological measurements of the small ...
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EFFECTS OF FLAVOURED TEA ON THE PRODUCTS OF KOMBUCHA FERMENTATION
By Alexis Wagner, Chris Geerts, Neeti Sondi, Ping Wu
Kombucha, a beverage fermented by a symbiotic colony of bacteria and yeast (SCOBY), has been traditionally consumed by Asian and Eastern European cultures for centuries. As consumer demand for kombucha grows in North America, there is a need to control, predict, and optimize the fermentation ...
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GREEN TEA (CAMELLIA ASSAMICA) CONCENTRATE AS A SOURCE OF L-THEANINE USED IN KOMBUCHA FERMENTATION FOR RELAXATION DRINK
By Agustine Susilowati, Aspiyanto, Hakiki Melanie, Yati Maryati
Concentrate of green tea (Camellia assamica) of Pekoe grade produced through purification by means of microfiltration (MF) membrane is potentially used as a substrate in kombucha fermentation for relaxation (anti-stress) due to high L-theanine concentration. This experiment was conducted to ...
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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. ...
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OPTIMIZATION OF KOMBUCHA FERMENTATION TECHNOLOGY BY RESPONSE SURFACE METHODOLOGY
By LI Xuan, CHEN Yi-lun, HUANG Li-mei, SONG Shan, ZHU Xiao-qing
Pure strains of yeast and acetobacter were extracted from Kombucha for mixed fermentation and the technical conditions of fermentation were optimized by single factor experiment and response surface analysis in combination with maximum utilization of total sugar and sensory evaluation as the ...
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POTENTIAL USE OF KOMBUCHA CRUDE EXTRACT IN POSTHARVEST GRAPE MOULDS CONTROL.
By Bogdan MATEI, Florentina MATEI, Camelia DIGUTA, Ovidiu POPA
Postharvest diseases of fruits and grapes are caused by fungi and bacteria, and the losses in this step increase several folds than in the field. In the case of the grapes, most damages are due to the presence of filamentous fungi belonging to species like Botrytis sp., Penicillium sp., or ...
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THE CHANGES OF ANTIOXIDANT CAPABILITY OF KOMBUCHA TEA DURING FERMENTATION
By Zhu Xiao-qing, Chen Yi-lun, Zhang Ya-wei, Li Xuan
The kombucha tea was respectively prepared with culture medium of black tea, and green tea, the changes of antioxidant capacity during fermentation were investigated by the methods of the total antioxidant capacity, reducing power, the scavenging capability of hydroxyl,superoxide anion and DPPH ...
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VALUE‐ADDED TEA (CAMELLIA SINENSIS) AS A FUNCTIONAL FOOD USING THE KOMBUCHA 'TEA FUNGUS'
By Mindani I. Watawana, Nilakshi Jayawardena, Viduranga Y. Waisundara
The objective of this study was to determine the antioxidant and starch hydrolase inhibitory activities of Chinese black tea, oolong tea, green tea and Sri Lankan black tea through fermentation with the 'tea fungus' (Kombucha). The fermentation was carried out for 7 days and the functional ...
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