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Development of an alternative kombucha drink from gilaburu juice: Gilaburu-flavoured kombucha
Sigma Journal of Engineering and Natural Sciences – Sigma Mühendislik ve Fen Bilimleri Dergisiopenaire +1 more source
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International Journal of Gastronomy and Food Science, 2020
Aryelle Almeida +2 more
exaly +2 more sources
Aryelle Almeida +2 more
exaly +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
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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
openaire +1 more source
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
openaire +1 more source
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.
Ai Leng, Teoh +2 more
exaly +3 more sources
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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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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