Kombucha Research & Scientific Studies



17 search results in "Protein"


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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BIOCHEMICAL AND MICROBIAL CHANGES DURING FERMENTATION OF TEA FUNGUS (KOMBUCHA)

By Selma El Siddig Ahmed, Hamid Ahmed Dirar

This research was carried out to study the biochemical and microbial changes that occur during the fermentation of tea fungus. Tea fungus, also known as Kombucha, is a fermented beverage resulting from the heavy gelatinous growth of a consortium of microorganisms in tea extract and is a popular ...

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BIOCHEMICAL CHARACTERISTICS OF TEA FUNGUS PRODUCED DURING KOMBUCHA FERMENTATION

By Rasu Jayabalan, Kesavan Malini, Muthuswamy Sathishkumar, Krishnaswami Swaminathan, Sei Eok Yun

Tea fungus is a symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as a protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the ...

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BIOCHEMICAL CHARACTERISTICS OF TEA FUNGUS PRODUCED DURINGKOMBUCHA FERMENTATION

By Rasu Jayabalan, Kesavan Malini, Muthuswamy Sathishkumar, Krishnaswami Swaminathan, Sei Eok Yun

Tea fungus is symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the ...

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CHARACTERIZATION OF BIOMASSES, CONCENTRATES, AND PERMEATES OF DRIED POWDER OF KOMBUCHA FERMENTATION OF SPINACH (AMARANTHUS SP.) AND BROCCOLI (BRASSICA OLERACEA) WITH MEMBRANE MICROFILTRATION AND FREEZ

By Tutun Nugraha, Agustine Susilowati, Puspa Dewi Lotulung, Yati Maryati

Fermentation of spinach (Amaranthus sp) and Broccoli (Brassica oleracea) using Kombucha Culture has been shown to produce biomass that has the potential to become natural sources of folic acid. To produce the materials, following the fermentation, the biomass was filtered using membrane ...

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DOES KOMBUCHA EXTRACT IMPROVE OBESITY

By L Karkhaneh

Obesity is a major problem in developed and developing countries. The purpose of this study was to investigate the effects of kombucha extract on obesity in male Wistar rats. Animals were divided into 4 groups: 1) Control group which received water and normal diet (ND). 2) Sham group which ...

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DOWNREGULATION OF SIGNALLING MOLECULES INVOLVED IN ANGIOGENESIS OF PROSTATE CANCER CELL LINE (PC-3) BY KOMBUCHA (LYOPHILIZED)

By Thummala Srihari, Ramachandran Arunkumar, Jagadeesan Arunakaran, Uppala Satyanarayana

Kombucha is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Prostate cancer, like other solid tumors, is also angiogenesis-dependent. The development of prostate cancer is a multi-step process, advancing from high-grade prostatic intraepithelial ...

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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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GROWTH INHIBITION AND INDUCTION OF APOPTOSIS IN HUMAN BLADDER CANCER CELLS INDUCED BY FERMENTED CITRUS KOMBUCHA

By Chung-I Kim, Seung-Shick Shin, Sung-Soo Park

Kombucha is a slightly sour beverage fermented by symbiotic micro-organisms, including bacteria and yeasts. In this study, we examined the biological activities of citrus Kombucha (CK) produced by the addition of citrus extract to the original Kombucha (K). After fermentation for 10 days, ...

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HYPOCHOLESTEROLAEMIC AND ANTIOXIDANT EFFECTS OF KOMBUCHA TEA IN HIGH-CHOLESTEROL FED MICE

By Zhiwei Yang, Baoping Ji, Feng Zhou, Bo Li, Yangchao Luo, Li Yang, Tao Li

Background: Traditional kombucha tea (TKT) is produced by mixed tea fungus. We previously proposed a Gluconacetobacter sp. A4 as the key functional strain in kombucha culture because it had a strong ability to produce D-saccharic acid-1,4-lactone (DSL, a crucial functional component in KT). ...

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KOMBUCHA PROTECTS AGAINST ARSENIC-INDUCED PROTEIN PEROXIDATION IN RATS

By J A Ofori, A Ocloo, M Ofori, W P Dorleku, W S K, Gbewonyo

Kombucha, prepared by fermenting sugared-tea with a symbiotic culture of acetic bacteria and yeasts belonging to the genera Saccharomycae, is claimed to have numerous medicinal benefits, some of which could partly be attributed to its antioxidant properties. However, the chemical composition of ...

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NOVEL KOMBUCHA BEVERAGE FROM LINGZHI OR REISHI MEDICINAL MUSHROOM, GANODERMA LUCIDUM, WITH ANTIBACTERIAL AND ANTIOXIDANT EFFECTS.

By Aleksandra Sknepnek, Milena Panti, Danka Matijaevi, Dunja Mileti, Steva Levi, Viktor Nedovi, Miomir Niksic

Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time to prepare a novel, health-promoting kombucha product. ...

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THE EFFECT OF KOMBUCHA EXTRACT ON OBESITY AND THE RATE OF FAT ACCUMULATION IN VISCERAL MASS OF MALE WISTAR RAT

By P YAGHMAEI, K PARIVAR, L KARKHANE

Introduction: Obesity and an increase in body weight are major problems in developed and developing countries, and they are the most important cause of atherosclerosis, cardiac, and blood vessel diseases. The purpose of this study was to investigate the effect of kombucha extract on the rate of ...

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THE EFFECT OF KOMBUCHA EXTRACT ON PLASMA LIPOPROTEINS AND LIVER ENZYMES IN MALE WISTAR RATS

By Parichehreh Yaghmaei, Kazem Parivar, L Karkhane

Introduction: Cardiac and blood vessel diseases are major problems in developed and developing countries. The most important cause of these diseases is atherosclerosis the high density of plasma lipids is considered the main factor in its appearance and development. The aim of this study was to ...

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THE EFFECT OF KOMBUCHA STARTER CULTURE ON THE GELATION PROCESS, MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES DURING MILK FERMENTATION

By Vladimir R Vukic, Dajana V Hrnjez, Katarina G Kanuric, Spasenija D Milanovic, Mirela D Iliic, Aleksandra M Torbica, Jelena M Tomic

This study is concerned with the effect of kombucha starter culture on the rheological properties, texture, and microstructure as well as on the protein fractions in different phases of milk fermentation. The results were compared with those obtained for the samples prepared with yogurt and ...

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THE FIRST SPACE-RELATED STUDY OF A KOMBUCHA MULTIMICROBIAL CELLULOSE-FORMING COMMUNITY PREPARATORY LABORATORY EXPERIMENTS

By O Podolich, I Zaets, O Kukharenko, I Orlovska, O Reva, L Khirunenko, M Sosnin, A Haidak, S Shpylova, I Rohutskyy, A Kharina, Skoryk

Biofilm-forming microbial communities are known as the most robust assemblages that can survive in harsh environments. Biofilm-associated microorganisms display greatly increased resistance to physical and chemical adverse conditions and they are expected to be the first form of life on Earth ...

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USE OF KOMBUCHA CONSORTIUM TO TRANSFORM SOY WHEY INTO A NOVEL FUNCTIONAL BEVERAGE

By Chuanhai Tu, Sijie Tang, Fidelis Azi, Wenxiu Hu, Mingsheng Dong

Soy whey is a liquid by-product from tofu and soy protein manufacturing and is usually discarded, leading to environmental pollution. This study investigated the feasibility of transforming soy whey into a novel functional beverage using kombucha consortium. Changes in chemical compositions and ...

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