Kombucha Research & Scientific Studies
9 search results in "Saccharomyces"
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 ...
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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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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 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 ...
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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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COMPARISON OF THE PRODUCTS OF KOMBUCHA FERMENTATION ON SUCROSE AND MOLASSES
By Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri
Fermentation of 1.5 g/L of Indian black tea, sweetened either with 70 g/L of sucrose or an adequate quantity of three kinds of molasses, was conducted by domestic Kombucha (Acetobacter strains in symbiosis with Saccharomycodes ludwigii, Saccharomyces cerevisiae, Saccharomyces bisporus, ...
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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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STUDY OF THE EFFETS OF SACCHAROMYCES CEREVISIAE AND TEA KOMBUCHAON THE INTESTINAL MICROBIOTA OF RABBITS
By S L Perez, B S Lagunas, B A De La Cruz, M R Fajardo, B A Diaz Gonzalez
Saccharomyces cerevisiae (SC47) yeast has been used in the feeding of several domestic animal species and humans and symbiotic Kombucha tea (TK) has been used in humans, both as alternative therapy and health-enhancing. The mechanisms of these effects are not known, and it is thought that ...
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STUDY ON THE ISOLATION AND IDENTIFIATION OF MICROBES OF KOMBUCHA
By Wei Wu, Baochuan Gai, Baoping Ji
This paper introduced the isolation and identification of microorganisms from a kind of Kombucha. There were five strains been isolated, and they separately were Saccharomyces pastonanus Hansen, Schizosaccharomyces pombe Lindner, Acetobacter xylinum, Acidomonas methanolica, and Lactobacillus.
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