Results 1 to 10 of about 2,419 (182)
Kombucha electronics: electronic circuits on kombucha mats
Scientific Reports, 2023 A kombucha is a tea and sugar fermented by over sixty kinds of yeasts and bacteria. This symbiotic community produces kombucha mats, which are cellulose-based hydrogels.
Andrew Adamatzky +6 more
doaj +4 more sources
Kombucha: Production and Microbiological Research
Foods, 2022 Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B.C. with various reported potential health benefits and
Xue-Xian Zhang +2 more
exaly +5 more sources
Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile
Food Chemistry Advances, 2022 Fermentation is one of the oldest preservation techniques used by mankind with known actions of fermentation dating back to several millennia before the common era. From this came the fermentation of tea beverages which we commonly call kombucha.
Drew Budner +2 more
exaly +3 more sources
Effect of Green Tea Kombucha Within an Energy-Restricted Diet on Cardiometabolic Risk Markers in Individuals With Excess Body Weight: A Randomized Controlled Trial. [PDF]
J Food SciABSTRACT Green tea kombucha is a fermented beverage notable for its rich content of bioactive compounds, yet it remains underexplored. Thus, this study aimed to evaluate the effect of green tea kombucha consumption, in combination with an energy‐restricted diet, on traditional cardiometabolic risk markers in individuals with excess weight.
Bonifácio DB +8 more
europepmc +2 more sources
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
doaj +1 more source
Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha
LWT - Food Science and Technology, 2022 Dahong Wang, Jiangfeng Yuan
exaly +2 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Kombucha: Perceptions and Future Prospects
Foods, 2022 Background: Kombucha is an increasingly consumed product classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization. This natural product has been developed to improve or promote physical and mental health.
Patrícia Batista +3 more
openaire +4 more sources