Results 11 to 20 of about 12,251 (253)
Kombucha electronics: electronic circuits on kombucha mats
Scientific Reports, 2023 A kombucha is a tea and sugar fermented by over sixty kinds of yeasts and bacteria. This symbiotic community produces kombucha mats, which are cellulose-based hydrogels.
Andrew Adamatzky +6 more
doaj +4 more sources
Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults. [PDF]
J Hum Nutr DietThe fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Ferri A +7 more
europepmc +2 more sources
Daily Consumption of Kombucha Influences the Urinary and Plasma Metabolome in a Healthy Human Cohort. [PDF]
Food Sci NutrAn 8‐week randomized, double‐blind trial tested daily canned kombucha intake (330 mL) in healthy adults. Urinary metabolomics revealed increased polyphenol‐ and fermentation‐related metabolites, while plasma analysis showed reduced acetic acid and slightly lower isoButyric acid.
Lloyd AJ +13 more
europepmc +2 more sources
Jurnal Biologi Udayana, 2022 Kombucha tea has antibacterial activities against Gram-negative, Gram-positive bacteria, and antibiotic resistant bacteria. Methicillin-resistant Staphylococcus aureus (MRSA) is a strain of Staphylococcus aureus bacteria that has resistance to ...
Cyrilla Angelica Andhika Pramesti +2 more
doaj +1 more source
Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces
Biofilm, 2022 Bacteria forming biofilms at oil-water interfaces have diverse metabolism, they use hydrocarbons as a carbon and energy source. Kombucha is a fermented drink obtained from a complex symbiotic culture of bacteria and yeast, where acetic acid bacteria ...
Guruprakash Subbiahdoss +2 more
doaj +1 more source
Fermentation, 2023 Kombucha is a fermented tea beverage containing bioactive compounds from tea and vital compounds such as acetic acid, D-saccharic acid-1,4-lactone, and glucuronic and gluconic acids produced from the metabolic activities of bacteria and yeasts, which ...
Abidemi Oluranti Ojo, Olga de Smidt
doaj +1 more source
Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea
Antioxidants, 2022 Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsisgrossedentata) and ...
Adila Saimaiti +8 more
doaj +1 more source
Kombucha: Perceptions and Future Prospects
Foods, 2022 Background: Kombucha is an increasingly consumed product classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization. This natural product has been developed to improve or promote physical and mental health.
Patrícia Batista +3 more
openaire +4 more sources
Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review
Food Chemistry: X, 2022 Kombucha, originated in China 2000 years ago, is a sour and sweet-tasted drink, prepared traditionally through fermentation of black tea. During the fermentation of kombucha, consisting of mainly acidic compounds, microorganisms, and a tiny amount of ...
Nurten Abaci +2 more
doaj +1 more source
Antimicrobial and antioxidant activity of lemon balm Kombucha [PDF]
Acta Periodica Technologica, 2007 Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm kombucha as well as of particular control samples was determined by agar-well diffusion method.
Velićanski Aleksandra S. +4 more
doaj +1 more source