Kombucha Research & Scientific Studies



21 search results in "Time"


A CASE OF KOMBUCHA TEA TOXICITY

By Alison SungHee Kole, MD, MPH, Heather D. Jones, MD, Russell Christensen, Jay Gladstein, MD

Introduction: Kombucha's ''mushroom'' tea is touted to have medicinal properties. Here, we present a case of hyperthermia, lactic acidosis, and acute renal failure within 15 hours of Kombucha tea ingestion. Case Presentation: A 22-year-old male, newly diagnosed with HIV, became short of breath ...

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ANALYSIS OF THE CONDITION AND THE POTENTIAL LENGTH OF FERMENTED KOMBUCHA MEDIUM (TEA, COFFEE, ROSELLA) IN INHIBITING THE GROWTH OF PATHOGENIC BACTERIA (VIBRIO CHOLERAE AND BACILLUS CEREUS)

By NURUL AFIFAH

Kombucha fermented drinks contain Vitamins B1, B2, B3, B6, B12, B15, C, folic acid, glucuronic acid, gluconate acid, acetic acid, chondrotin sulfuric acid, hyaluronic acid, lactic acid, acetaminophen, essential amino acids, and enzymes. Compounds contained in kombucha drinks can be used as ...

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ANTIMICROBIAL ACTIVITY OF BROTH FERMENTED WITH KOMBUCHA COLONIES

By Rodrigo Jos Santos Jnior, Rejane Andrade Batista, Sheyla Alves Rodrigues, Lauro Xavier Filho, lvaro Silva Lima

The kombucha is a consortium of yeast and bacterias originally from China and able to produce a fermented broth, which presents antimicrobial activity against some pathogenic microorganisms. The goal of this work was to investigate the antimicrobial activity of fermented broth by kombucha ...

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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 ...

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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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BLOOD CHOLESTEROL DEGREE OF WHITE RAT (RATTUS NORVEGICUS L) AFTER GETTING KOMBUCHA FLUID PER-ORAL

By Tuti Rahayu

Cholesterol is a type of fat that is normally present in the blood, but in high concentrations of cholesterol can lead to atherosclerosis, which ultimately will have an impact on coronary heart disease. One alternative treatment that does not cause side effects is the use of kombucha. Kombucha, ...

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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 ...

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CHARACTERISTIC OF PHYSICAL, CHEMICAL, AND MICROBIOLOGICAL KOMBUCHA FROM VARIOUS VARIETIES OF APPLES

By E Zubaidah, S Yurista, N R Rahmadani

Kombucha is a fermented tea beverage with the addition of a kombucha starter, also called SCOBY (Symbiotic Culture Of Bacteria and Yeast). The purpose of this research was to know the physical, chemical, and microbiological characteristics of kombucha from various varieties of apple kombucha. ...

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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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DEVELOPMENT OF KOMBUCHA WINE

By Sun Yongkang, LU Qinqin

Kombucha wine was prepared with black tea syrup and fermented by Kombucha and wine yeast. Through a single factor experiment and orthogonal experiment, the fermentation conditions of Kombucha wine were optimized. The optimum fermentation parameters were as follows: black tea syrup 16Bx, ...

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EFFECT OF GIVING "KOMBUCHA" ROSELLA TEA PROFILE OF BLOOD MICE (MUS MUSCULUS L)

By Mukhani Dwi Hidayanti, Sussi Astuti, Maria Erna Kustyawati

"Kombucha" rosella tea is a functional fermented beverage product solution from the petals of rosella tea and sugar using a microbial starter "Kombucha" (Acetobacter xylinum and several kinds of yeast). The objective of the experiment was to determine the effect of "Kombucha" rosella tea on the ...

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ENHANCEMENT OF THE ANTIOXIDANT AND STARCH HYDROLASE INHIBITORY ACTIVITIES OF KING COCONUT WATER (COCOS NUCIFERA VAR. AURANTIACA) BY FERMENTATION WITH KOMBUCHA 'TEA FUNGUS'

By Mindani I Watawana, Nilakshi Jayawardena, Chaminie B Gunawardhana, Viduranga Y Waisundara

Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the ‘tea fungus’ was evaluated. pH, color, viscosity, ethanol content, antioxidant activity, total phenolic content, ferulic and p‐coumaric acid contents and starch ...

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HEALTH, WELLNESS, AND SAFETY ASPECTS OF THE CONSUMPTION OF KOMBUCHA

By Mindani I Watawana, Nilakshi Jayawardena, Chaminie B Gunawardhana, Viduranga Y Waisundara

Functional foods have been identified as whole foods and fortified, enriched, or enhanced products which have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. As consumer awareness on functional food escalates, the ...

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KOMBUCHA YOGURT PROCESS

By ZHENG You-wei, WANG Lian-jie, NIU Le-bao

Introduced the use of Kombucha in the production of yoghurt, summed up some control conditions. This study chooses fresh milk as experimental materials, through the fermentation of Kombucha we can measure a series of indicators, such as the acidity of the fermantation products, the content 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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SO WHAT IS KOMBUCHA? AN ALCOHOLIC OR A NON-ALCOHOLIC BEVERAGE? A BRIEF SELECTED LITERATURE REVIEW AND PERSONAL REFLECTION

By Gary Spedding Ph.D.

Kombucha is a complex beverage touted to be both refreshing and health-promoting, almost ascribed to the status of a cult-like "cure-all." Yet, despite its long history (and incredible popularity as a homemade beverage - especially over the last 50-100 years) it remains largely a mystery (at ...

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SOLID-STATE FERMENTATION OF KOMBUCHA ON SC5 CASSAVA-LEUCAENA PROTEIN FEED

By LUO Chang-hu

Objective: To explore the optimum solid-state fermentation of Kombucha on SC5 Cassava-Leucaena protein feed. [Method] Kombucha was used as fermention bacteria for solid-state fermentation of SC5 cassava-Leucaena protein feed. The fermentation time,the base material ratio,water feed ...

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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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VIABILITY OF LACTIC ACID BACTERIA ISOLATED FROM KOMBUCHA TEA AGAINST LOW PH AND BILE SALT

By Ni Nyoman Puspawati, Ni Made Indri, Hapsari

Kombucha tea is a functional drink fermented by various types of microbes. Kombucha tea is also a source of lactic acid bacteria that can maintain the balance of the microflora of the digestive tract, which can improve the health of the human body. Lactic acid bacteria can act as a probiotic if ...

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