Kombucha Research & Scientific Studies
15 search results in "Sucrose"
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 ...
Viewed 58 times • 0 likes
BACTERIAL CELLULOSE OF KOMBUCHA MUSHROOM TEA
By Soheir S. Abd, El-Salam
Kombucha is composed of yeast and acetic acid bacteria, especially, Acetobacter xylinum, which forms a cellulose pellicle on tea broth. The yield and properties of cellulose produced were investigated in this study; the tea broth was fermented naturally for 14 days in the presence of different ...
Viewed 102 times • 0 likes
BATCH FERMENTATION OF BLACK TEA BY KOMBUCHA: A CONTRIBUTION TO SCALE-UP
By Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri, Ljiljana A. Kolarov, Mile . Klanja
Local domestic Kombucha was used in the fermentation of 1.5 g L-1 of black tea (Indian tea, "Vitamin," Horgo, Serbia, and Montenegro), sweetened with approximately 70 g L-1 of sucrose. Inoculation was performed either with 10% or 15% (v/v) of fermentation broth from the previous process. The ...
Viewed 134 times • 0 likes
BIOETHANOL PRODUCTION FROM TEA FUNGAL BIOMASS GROWN ON TEA MANUFACTURE WASTE
By Manoj Narayani, Rasu Jayabalan
Tea fungus, which is used to prepare Kombucha tea (KT), is a symbiotic growth of acetic acid bacteria and osmophilic yeast strains in a thick jelly membrane, which has to be cultured in sugared tea. KT is composed of fermented tea broth and cellulosic pellicle layer. A portion of the cellulosic ...
Viewed 73 times • 1 likes
CHANGES IN MAJOR COMPONENTS OF TEA FUNGUS METABOLITES DURING PROLONGED FERMENTATION
By C Chen, BY Liu
Changes in major components and microbes in tea fungus broth or kombucha were prepared from nine different sources during a prolonged fermentation of up to 60 days were investigated. Cell concentrations of both yeasts and acetic acid bacteria in broth were generally higher than those in the ...
Viewed 59 times • 0 likes
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, ...
Viewed 49 times • 0 likes
CYTOTOXIC ACTIVITY ASSAY OF N-HEXANE EXTRACT OF SOLANUM NIGRUM L. FRUITS FERMENTED BY KOMBUCHA AGAINST MCF-7 BREAST CANCER CELL LINE
By Rahma Ziska, A Agustina, Dadih Supriadi
Background: Breast cancer is the second leading cause of cancer-related deaths among women worldwide. Anticancer drugs therapy causes unwanted side effects problems that occur when treatment affects healthy tissues or organs. It is quite essential to find potential herbal as an alternative ...
Viewed 45 times • 0 likes
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 ...
Viewed 168 times • 0 likes
INFLUENCE OF MILK FAT CONTENT ON QUALITY OF KOMBUCHA FERMENTED MILK BEVERAGES
By J S Vitas, Tehnoloski fakultet, Novi Sad
The aim of this study is to examine the effect of milk fat content on the quality of functional kombucha fermented milk products produced from milk with 0.9%, 1.0%, and 2.2% milkfat, with the addition of 10% and 15% of kombucha inoculum prepared by the cultivation of kombucha on black tea ...
Viewed 24 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
PREPARATION OF KOMBUCHA SESAME SUGAR
By Liang Jin, Yang Dou-dou, Chen Yi-lin
Processing of Kombucha Sesame Sugar, which was mainly made with Kombucha broth,sucrose,glucose syrup,maltose, and sesame, was studied.Optimization of best processing formula, including ratio and content of each kind of sugar and sesame, was studied according to sensory evaluation.The results ...
Viewed 22 times • 0 likes
RESPONSE SURFACE METHODOLOGY FOR OPTIMIZATION OF GLUCURONIC ACID PRODUCTION USING KOMBUCHA LAYER ON SOUR CHERRY JUICE
By Nafiseh Yavari, Mahnaz Mazaheri Assadi, Kambiz Larijani, M B Moghadam
The optimum conditions for the glucuronic acid production (the important key component for its detoxifying action through conjugation to the xenobiotic metabolism of the substances in the liver) using kombucha layer on sweetened sour cherry juice were determined using response surface ...
Viewed 76 times • 1 likes
RESPONSE SURFACE METHODOLOGYTO OPTIMIZE A BIOPROCESS FOR KEFIRAN PRODUCTION
By Jose Manuel Pais-Chanfrau, Luis Enrique Trujillo Toledo, Paola Margarita Alvarado Condor, Milton Jimmy Cuaran Guerrero, Jimmy Nunez Perez, Leonor Margarita Rivera Intriago
Kefiran is an edible biopolymer formed by a galactose and glucose chain in nearly equal proportions. This biopolymer has important applications in the pharmaceutical and food industries. This is produced by the action of an acid-lactic bacteria and yeast consortium on lactose present in the ...
Viewed 25 times • 0 likes
SUCROSE AND INULIN BALANCE DURING TEA FUNGUS FERMENTATION
By Radomir V. Malbaa, Eva S. Lonar, Ljiljana A. Kolarov
Tea fungus or kombucha is a symbiosis of several yeast strains and acetic bacteria. This symbiosis is capable of converting a very simple substrate in a slightly carbonated, acidic, refreshing beverage. The usual substrate for tea fungus fermentation is black tea sweetened with sucrose. The ...
Viewed 35 times • 0 likes
VARIATIONS IN MAJOR COMPONENTS OF PU-ERH TEA INFUSION DURING FERMENTATION BY KOMBUCHA CULTURE
By Zhen-jun Zhao, Li Zhou, Qin-jin Liu
Different storage-age Pu-erh tea (1,5,10 years) infusion (8 g/L) sweetened with sucrose 50 g/L was filtrated and inoculated with kombucha culture for 8-day fermentation at 28 ℃.The fermentation broth was dynamically analyzed for microbial population, pH, tea polyphenols, total acidity, protein, ...
Viewed 27 times • 0 likes