Results 1 to 10 of about 9,654 (229)
Protective effect of Kombucha tea on brain damage induced by transient cerebral ischemia and reperfusion in rat [PDF]
Bangladesh Journal of Pharmacology, 2016 The aim of study was to investigate the potential neuroprotective effects of Kombucha on cerebral damage induced by ischemia in rats (n=99). Cerebral infarct volume in the ischemic rats received Kombucha solution showed no significance alteration ...
Najmeh Kabiri, Mahbubeh Setorki
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Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation [PDF]
Scientific ReportsKombucha tea is a fermented tea that produced by acetic acid bacteria and yeast. In this study, the kombucha tea from white, green and black tea was studied for its microbial composition, chemical profile, and biological activities during 15-day ...
Nitsanat Cheepchirasuk +5 more
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In vivo evaluation of faloak (Sterculia quadrifida R.Br) stem bark kombucha as hyperglycemia and therapeutic agent [PDF]
E3S Web of Conferences, 2022 This study aims to investigate the potential differences in the anti-hyperglycemia and antioxidant effects of fermented faloak (Sterculia quadrifida R.Br) stem bark (FSB) kombucha and FSB brew (without fermentation) in alloxan-induced diabetic rats ...
Lalong Paulus Risan F +2 more
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Jurnal Biologi Udayana, 2022 Kombucha tea has antibacterial activities against Gram-negative, Gram-positive bacteria, and antibiotic resistant bacteria. Methicillin-resistant Staphylococcus aureus (MRSA) is a strain of Staphylococcus aureus bacteria that has resistance to ...
Cyrilla Angelica Andhika Pramesti +2 more
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Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces
Biofilm, 2022 Bacteria forming biofilms at oil-water interfaces have diverse metabolism, they use hydrocarbons as a carbon and energy source. Kombucha is a fermented drink obtained from a complex symbiotic culture of bacteria and yeast, where acetic acid bacteria ...
Guruprakash Subbiahdoss +2 more
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Fermentation, 2023 Kombucha is a fermented tea beverage containing bioactive compounds from tea and vital compounds such as acetic acid, D-saccharic acid-1,4-lactone, and glucuronic and gluconic acids produced from the metabolic activities of bacteria and yeasts, which ...
Abidemi Oluranti Ojo, Olga de Smidt
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Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea
Antioxidants, 2022 Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsisgrossedentata) and ...
Adila Saimaiti +8 more
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Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review
Food Chemistry: X, 2022 Kombucha, originated in China 2000 years ago, is a sour and sweet-tasted drink, prepared traditionally through fermentation of black tea. During the fermentation of kombucha, consisting of mainly acidic compounds, microorganisms, and a tiny amount of ...
Nurten Abaci +2 more
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Antimicrobial and antioxidant activity of lemon balm Kombucha [PDF]
Acta Periodica Technologica, 2007 Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm kombucha as well as of particular control samples was determined by agar-well diffusion method.
Velićanski Aleksandra S. +4 more
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Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation
Food Technology and Biotechnology, 2023 Research background. Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays.
Burcu Emine Tefon Öztürk +4 more
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