Results 141 to 150 of about 2,419 (182)
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A Case of Kombucha Tea Toxicity
Journal of Intensive Care Medicine, 2008Introduction: Kombucha ``mushroom'' tea is touted to have medicinal properties. Here, we present a case of hyperthermia, lactic acidosis, and acute renal failure within 15 hours of Kombucha tea ingestion. Case Presentation: A 22 year old male, newly diagnosed with HIV, became short of breath and febrile to 103.0F, within twelve hours of Kombucha tea ...
Alison, SungHee Kole +3 more
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An overview of antimicrobial properties of kombucha
Comprehensive Reviews in Food Science and Food Safety, 2022Abstract Kombucha is a traditional beverage of Manchurian origin, typically made by fermenting sugared black or green tea with the symbiotic consortium of bacteria and yeast (SCOBY). The beverage has gained increasing popularity in recent years, mainly due to its heralded health benefits.
Ke‐Ying Nyiew +2 more
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Probiotic Potential of Kombucha
2020[No abstract available]
Sengun I.Y., Kirmizigul A.
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Proceedings of International Conference on Halal Food and Health Nutrition
Kombucha is a fermentation product between green tea and microorganisms. The basic ingredients for kombucha can be obtained from plants that contain high antioxidants, such as green tea, butterfly pea flowers, rosella flowers, chamomile flowers and lavender flowers. The aim of this research was to determine the phenolic content and functional groups in
Eva Agustina +7 more
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Kombucha is a fermentation product between green tea and microorganisms. The basic ingredients for kombucha can be obtained from plants that contain high antioxidants, such as green tea, butterfly pea flowers, rosella flowers, chamomile flowers and lavender flowers. The aim of this research was to determine the phenolic content and functional groups in
Eva Agustina +7 more
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Cuadernos de Educación y Desarrollo, 2023
Kombucha is a fermented beverage obtained through aerobic respiration and anaerobic fermentation of the majority obtained by infusion or extract of Camellia sinensis and sugars by symbiotic culture of bacteria and microbiologically active yeasts. It is the fastest growing functional beverage market in the world and there are historical reports in ...
Hevelynn Franco Martins +3 more
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Kombucha is a fermented beverage obtained through aerobic respiration and anaerobic fermentation of the majority obtained by infusion or extract of Camellia sinensis and sugars by symbiotic culture of bacteria and microbiologically active yeasts. It is the fastest growing functional beverage market in the world and there are historical reports in ...
Hevelynn Franco Martins +3 more
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Kombucha Fermentation and Its Antimicrobial Activity
Journal of Agricultural and Food Chemistry, 2000Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the "tea fungus" and the OD of the tea broth increased through 4 days of the fermentation and remained fairly constant thereafter.
Sreeramulu, G., Zhu, Y., Knol, W.
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2015
Kombucha, fermented black tea with symbiotic association of bacteria and yeast, has been claimed by its drinkers for several health benefits. Health benefits of kombucha tea are directly associated with the composition and the concentration of the biomolecules present in it. Being a product fermented by bacteria and yeast association, kombucha has very
Rasu Jayabalan +2 more
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Kombucha, fermented black tea with symbiotic association of bacteria and yeast, has been claimed by its drinkers for several health benefits. Health benefits of kombucha tea are directly associated with the composition and the concentration of the biomolecules present in it. Being a product fermented by bacteria and yeast association, kombucha has very
Rasu Jayabalan +2 more
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AHFE International
Guided by the principles of sustainability, we believe that the development of biomaterials offers the most promising solution for the textile and clothing industries. They present a potential path towards a closed-loop system, where waste from one process becomes raw material for another.Our research explores the potential of bacterial cellulose ...
Carla Costa Pereira +2 more
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Guided by the principles of sustainability, we believe that the development of biomaterials offers the most promising solution for the textile and clothing industries. They present a potential path towards a closed-loop system, where waste from one process becomes raw material for another.Our research explores the potential of bacterial cellulose ...
Carla Costa Pereira +2 more
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Designing Interactions with Kombucha SCOBY
Proceedings of the Seventeenth International Conference on Tangible, Embedded, and Embodied Interaction, 2023Fiona Bell +4 more
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Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile
Food Chemistry, 2021Yong-Quan Xu, Jun-Feng Yin, Ying Gao
exaly