Results 91 to 100 of about 6,754 (213)

Uji Aktivitas Antimikroba Kombucha Teh Hitam dan Kombucha Teh Kulit Manggis Berdasarkan Lama Fermentasi [PDF]

, 2018
Kombucha merupakan minuman hasil fermentasi dengan bantuan simbiosis antara bakteri dan beberapa jenis khamir yang memiliki manfaat sebagai antimikrob. Substrat umum kombucha adalah teh hitam yang mengandung polifenol dan memiliki efek antimikrob.Tanaman
Martina, A, Asri, Syarilla
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Kombucha Tea Fermentation:A Review

, 2020
Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha culture, a symbiotic culture of bacteria and yeasts. The resulting beverage is usually non-alcoholic, sour and refreshing, but not naturally sparkling. Many consumers
Britton, Scott J., Laureys, David, De Clippeleer, Jessika   +2 more
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Nutraceutical evaluation of kombucha and potential application as microbial starter in bakery products

reservedKombucha is a tea beverage fermented by a symbiotic culture of bacteria and yeasts (SCOBY). Recently, interest in using it beyond its traditional use has increased.
TAWFIK, RAGY NADER RAGHEB
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Kombucha tea as a functional beverage: biotechnological evaluation, sensory characterization and in vitro bioaccessibility of aronia-enriched formulations

International Journal of Food Properties
Kombucha is a functional beverage produced by the traditional fermentation of sugared tea by a symbiotic consortium of yeast and acetic acid bacteria.
Dilek Dülger Altiner, Seydi Yıkmış, Emine Aydın, Merve Sabuncu, Kadir Yavuz, Özge Kahraman Ilıkkan, Elif Şeyma Bağdat, Gulzar Ahmad Nayık, Emad Karrar, Moneera O. Aljobair, Isam A. Mohamed Ahmed   +10 more
doaj   +1 more source

Producing methods of kombucha drink and benefits to human health

openLa tesi prende in esame i diversi aspetti che caratterizzano il kombucha, una bevanda fermentata attraverso lieviti e batteri, ottenuta da tè zuccherato.
GIANESIN, CARLOTTA
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Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha

, 2019
Kombucha is an ancestral beverage that is made by fermentation of sweetened tea, involving symbiosis of acetic acid bacteria and yeast species. In this study, red goji berry (Lycium barbarum L.) and black goji berry (Lycium ruthenicum Murr.) were ...

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Sustainable plant-based kombucha production: Investigating the antimicrobial properties following addition of lemon peel, banana peel, and Calendula officinalis flowers

embargoed_20260227The use of agro-waste in food production offers a sustainable solution to environmental challenges while fostering innovation in the development of functional food products. As an example, kombucha, a fermented beverage produced using a
SALIMIAN, GHAZAL
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The determination of anions and metals in kombucha using ion chromatography and inductively coupled plasma optical emission spectroscopy [PDF]

, 2016
Kombucha is a fermented tea that has been consumed since the time of the Tsin Dynasty inChina.1 It is produced from the modification of sweetened tea by a symbiotic culture of bacteriaand yeast.
NC DOCKS at Western Carolina University, Harris, Monesha Ann   +1 more
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Kombucha: evolution and trends

, 2023
This research proposes the construction of a technological surveillance model for the strategic management of social, industrial and scientific research on fermented products - Kombucha. For this study, data containing information related to the evolution of knowledge about this fermented beverage worldwide was collected in documents published in high ...
Vasquez Garcia, Andrea, Valdés Restrepo, Magda Piedad, Londoño Hernández, Liliana, Ordóñez Narváez , Ginna Alejandra, Vasquez Garcia, Andrea, Valdés Restrepo, Magda Piedad, Londoño Hernández, Liliana, Ordóñez Narváez , Ginna Alejandra   +7 more
openaire   +3 more sources

Kombucha 2

El presente trabajo tiene como objetivo poner en práctica cada una de las clases vistas en creación de empresas 2, además de analizar el proceso de producción y comercialización de kombucha, una bebida fermentada que ha ganado popularidad por sus ...
Sastoque Cantor, Nelsy Yamile
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