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Cultural Analysis of Commercial Kombucha
, 2023 Faculty advisor: Daniel O'SullivanKombucha is a fizzy probiotic drink that can be found in many supermarkets in the United States. It is believed to be beneficial for gut and emotional health and the labels on the bottles usually refer to live and active
O'Sullivan, Erin N.
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Author Correction: Kombucha electronics: electronic circuits on kombucha mats
Scientific Reports, 2023 Andrew Adamatzky +6 more
openaire +2 more sources
Impact of Water Ionic Chemistry on Kombucha Fermentation
Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor.
Seiler Pollock +9 more
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What’s brewing under the kombucha scoby?
, 2019 Consumers increasingly demand beverages with low or no alcohol content. This trend has led to the increased interest in kombucha, an age old fermented tea made with a mixture of yeasts and bacteria.
Laureys, David, De Clippeleer, Jessika
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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
doaj
Kombucha adalah teh yang difermentasi oleh simbiosis bakteri dan fungi selama 7-14 hari. Kehadiran mikroorganisme di dalam kombucha setelah fermentasi menimbulkan terjadinya proses fermentasi lanjutan.
Sa\u27diyah, Lailatus +1 more
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Analysis on the elaboration of kombucha
, 2023 Treballs Finals de Grau d'Enginyeria Química, Facultat de Química, Universitat de Barcelona, Curs: 2022-2023, Tutor: Roger Bringué ...
openaire +1 more source
Beyond Tea: Kombucha SCOBY as a Starter Culture Across Food Matrices. [PDF]
MoleculesFarid MS +2 more
europepmc +1 more source