Results 171 to 180 of about 6,754 (213)
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
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Yeast Ecology of Kombucha Fermentation
International Journal of Food Microbiology, 2004Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid bacteria. Despite reports of different yeast species being associated with the fermentation, little is known of the quantitative ecology of yeasts in Kombucha.
Julian Cox
exaly +3 more sources
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
openaire +2 more sources
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
openaire +1 more source
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
openaire +1 more source
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
openaire +2 more sources
Probiotic Potential of Kombucha
2020[No abstract available]
Sengun I.Y., Kirmizigul A.
openaire +2 more sources
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
openaire +1 more source
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
openaire +1 more source
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.
openaire +3 more sources
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
openaire +1 more source
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
openaire +1 more source
Applied Biochemistry and Biotechnology, 2008
Gluconacetobacter sp. A4 (G. sp. A4), which had strong ability to produce d-saccharic acid 1, 4 lactone (DSL), was the key functional bacteria isolated from the kombucha preserved. This paper investigated the interaction between G. sp. A4 and ten different strains of lactic acid bacteria (LAB) obtained from kefir.
Zhiwei, Yang +6 more
openaire +2 more sources
Gluconacetobacter sp. A4 (G. sp. A4), which had strong ability to produce d-saccharic acid 1, 4 lactone (DSL), was the key functional bacteria isolated from the kombucha preserved. This paper investigated the interaction between G. sp. A4 and ten different strains of lactic acid bacteria (LAB) obtained from kefir.
Zhiwei, Yang +6 more
openaire +2 more sources