17 search results in "Organic Acids"
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 ...
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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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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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CHEMICAL AND SENSORY EVALUATION OF A FUNCTIONAL BEVERAGE OBTAINED FROM INFUSIONS OF OAK LEAVES (QUERCUS RESINOSA) INOCULATED WITH THE KOMBUCHA CONSORTIUM UNDER DIFFERENT PROCESSING CONDITIONS
By Blanca D Vzquez-Cabral, Nuria E Rocha-Guzmn, Jos A Gallegos-Infante, Silvia M Gonzlez-Herrera, Rubn F Gonzlez-Laredo, Martha R Moreno-Jimnez, Indira T S, Crdova-Moreno
The potential use of non-timber products as alternative sources of functional beverages such as kombucha analogs were evaluated. The fermentation of sweetened oak herbal infusions (Quercus resinosa) with the kombucha consortium was explored. The following conditions of the fermentation process ...
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By Jasmina S Vitas, Aleksandra D Cvetanovi, Pavle Z Makovi, Jaroslava V varc-Gaji, Radomir V Malbaa
Kombucha beverages were produced by fermentation of new types of substrates - yarrow infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters (pH, total acidity, and yield of biomass), chemical composition (organic acids, total phenols and flavonoids, and vitamin C ...
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By Dragoljub D. Cvetkovi, Sinia L. Markov
The possibility of application of malt extract as a source of carbohydrate in a medium for tea fungus was investigated. The beverage obtained on such a medium was compared with that prepared in a traditional way with sucrose medium. The presence of easily adoptable sugars, glucose, and ...
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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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EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF KOMBUCHA "TEA FUNGUS" DURING EXTENDED PERIODS OF FERMENTATION
By Hashani Amarasinghe, Nimsha S Weerakkody, Viduranga Y Waisundara
Kombucha fermentation is traditionally carried out by inoculating a previously grown tea fungal mat into a freshly prepared tea broth and incubating under aerobic conditions for 7-10 days. In this study, four kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan ...
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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 ...
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IMPACT OF FERMENTATION CONDITIONS ON THE PRODUCTION OF BIOACTIVE COMPOUNDS WITH ANTICANCER, ANTI-INFLAMMATORY AND ANTIOXIDANT PROPERTIES IN KOMBUCHA TEA EXTRACTS
By Silvia Alejandra Villarreal-Sotoa, Sandra Beauforta, Jalloul Bouajila, Jean-Pierre Souchard, Thierry Renard, Serge Rollan, Patricia Taillandier
The production of natural bioactive compounds through the fermentation of plants has increased in recent years. The biological activities of the extracts obtained from the fermentation of black tea with the kombucha consortium were evaluated. To improve the productivity of these compounds, two ...
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By Natalia O Kozyrovska, Bernard H. Foing
The sanitization at permanently manned lunar bases and consuming germ-free food in a concert with the effect of lunar stressors may result in crew disorders, including inflammatory and atopic states and decrease of resistance to indigenous pathogens, which present in the human organism in a ...
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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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By Radomir V. Malbaa, Eva S. Lonar, Ljiljana A. Kolarov
Kombucha or tea fungus is a symbiosis of osmophilic yeasts and acetic acid bacteria. After about 7 days, this symbiosis converts a very simple substrate, sucrose, and black tea, in a slightly carbonated, acidic, refreshing beverage with high pharmaceutical and nutritional value. Inulin is a ...
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By Hopfe Stefanie, Flemming Katrin, Lehmann Falk, Mockel Robert, Kutschke Sabine, Pollman Katrin
In most modern technologies such as flat screens, highly effective magnets and lasers, as well as luminescence phosphors, Rare Earth Elements (REE) are used. Unfortunately, no environmentally friendly recycling process exists so far. In comparison to other elements, the interaction of ...
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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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MICROBIOLOGICAL AND TECHNOLOGICAL PARAMETERS IMPACTING THE CHEMICAL COMPOSITION AND SENSORY QUALITY OF KOMBUCHA
By Thierry Tran, Cosette Grandvalet, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot‐Marechal
Kombucha is a beverage made from sugared tea transformed by yeasts and acetic acid bacteria. Being originally homemade, it has become an industrially produced soft drink whose quality standards are poorly defined and whose production process is still not fully controlled. Based on current ...
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TITRATION AND HPLC CHARACTERIZATION OF KOMBUCHA FERMENTATION: A LABORATORY EXPERIMENT IN FOOD ANALYSIS
By Breanna Miranda, Nicole M. Lawton, Sean R. Tachibana, Natasja A. Swartz, W. Paige Hall
Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. In this study, kombucha, a popular fermented tea beverage, was analyzed ...
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