Results 131 to 140 of about 12,251 (253)

Kajian Pembuatan Teh Kombucha dari Kulit Buah Manggis (Garcinia Mangostana L.) [PDF]

, 2015
Mangosteen is a type of tropical fruit.The pulp of mangosteen is usually consumed by the people of Indonesia and the it is feel has not been utilized so far.
Pato, U. (Usman), Pratama, N. (Nofiyanto), Yusmarini, Y. (Yusmarini)   +2 more
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Author Correction: Kombucha electronics: electronic circuits on kombucha mats

Scientific Reports, 2023
Andrew Adamatzky, Giuseppe Tarabella, Neil Phillips, Alessandro Chiolerio, Pasquale D’Angelo, Anna Nikolaidou, Georgios Ch. Sirakoulis   +6 more
openaire   +2 more sources

Uji Aktivitas Chelating Logam Ion Besi Minuman Gambir Kombucha Lokal Bali secara In Vitro yang Berpotensi untuk Pengobatan Alzheimer [PDF]

, 2015
Alzheimer adalah penyakit progresif dan neurodegeneratif fatal yang secara klinik ditandai dengan adanya penurunan kemampuan kognitif dan daya ingat.
E, L. N. (Leliqia), J, S. I. (Satiawan), K, W. I. (Widjaja)   +2 more
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Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates

Frontiers in Microbiology
Kombucha fermentation yields a diverse range of beneficial macro and micronutrients. In our study, we examined the metabolites, antioxidant activity, organoleptic characteristics, and nutritional attributes of traditionally prepared kombucha tea, using ...
Suriyapriya Selvaraj, K. Gurumurthy
semanticscholar   +1 more source

Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags

Fermentation
As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable.
Briana Abigail R. Czarnecki, Kortnie M. Chamberlain, Ian M. Loscher, Emily R. Swartz, Lieke M. Black, Emma C. Oberholtzer, Jordan C. Scalia, Bret A. Watson, Lauren E. Shearer, John N. Richardson, Jeb S. Kegerreis   +10 more
doaj   +1 more source

Pengaruh Waktu Fermentasi Terhadap Sifat Fisik Dan Kimia Pada Pembuatan Minuman Kombucha Dari Rumput Laut Sargasssum SP [PDF]

, 2012
The purpose of this study was to determine the effect of time on the physical properties (color and weight of nata/cellulose) and chemical properties (vitamin C content, total acidity, total sugar content, pH and alcohol content) on Kombucha with ...
Aryawati, R. (Riris), Elfita, E. (Elfita), Pratiwi, A. (Ayu)   +2 more
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Exploring the Acetobacteraceae family isolated from kombucha SCOBYs worldwide and comparing yield and characteristics of biocellulose under various fermentation conditions

Scientific Reports
Bacterial cellulose (BC) is a cellulosic biopolymer produced by specific acetic acid bacteria during kombucha fermentation. In this study, bacterial cellulose-producing strains were isolated from four different global kombucha SCOBY samples obtained from
Azadeh Khiabani, Mahboobe Sarabi-Jamab, Monir-sadat Shakeri, Abolfazl Pahlevanlo, B. Emadzadeh   +4 more
semanticscholar   +1 more source

Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review

Microorganisms
(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria.
Talita Andrade da Anunciação, Juan Diego Silva Guedes, P. Tavares, Fernando Elias de Melo Borges, D. D. Ferreira, J. A. Costa, M. A. Umsza-Guez, K. Magalhães-Guedes   +7 more
semanticscholar   +1 more source

Analysis of Volatile Components of Kombucha in Different Regions

Shipin gongye ke-ji
In this study, headspace solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was adopted to separate and identify the volatile components of Kombucha by using polar column DB-WAX.
Xiaoya WU, Yue ZHANG, Wei ZHANG, Wenxin TIAN, Peng WANG, Baoshan ZHANG, Haisheng ZHANG, Yu ZHAO   +7 more
doaj   +1 more source

PENGARUH KONSENTRASI INOKULUM Acetobacter aceti DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK VINEGAR MURBEI (Morus alba) [Effect Of Concentration and Old Acetobacter aceti Inoculum Fermentation Characteristics Of Mulberry Vinegar ( Morus alba )] [PDF]

, 2016
The purpose of this research was to obtain the best inoculum concentration and fermentation time best in the processing of vinegar so as to produce quality vinegar with some characteristics that can attract people to cultivate mulberry vinegar to ...
Aldia Januaresti A, Ela Turmala S, Ds, YusmanTaufik, Ds   +2 more
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