Results 11 to 20 of about 6,754 (213)

Kombucha electronics: electronic circuits on kombucha mats [PDF]

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, Giuseppe Tarabella, Neil Phillips, Alessandro Chiolerio, Pasquale D’Angelo, Anna Nikolaidou, Georgios Ch. Sirakoulis   +6 more
doaj   +5 more sources

Kombucha electronics

, 2023
Abstract 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. The kombucha mats can be used as an alternative to animal leather in industry and fashion once they have been dried and cured.
Andrew Adamatzky, Giuseppe Tarabella, Neil Phillips, Alessandro Chiolerio, Passquale D'Angelo, Anna Nikolaidou, Georgios Ch. Sirakoulis   +6 more
openaire   +4 more sources

Metabolic responses of kombucha consortium fermentation upon ultrasound-processing

Food Chemistry Advances
This study investigated the effect of ultrasound-assisted fermentation on the metabolic responses of traditional and mango-flavored Kombucha fermentation.
Thatyane Vidal Fonteles, Antonia Yvina Silva dos Santos, Maria de Fátima Dantas Linhares, Thaiz Batista Azevedo Rangel Miguel, Emílio de Castro Miguel, Sueli Rodrigues   +5 more
doaj   +2 more sources

Chemical Composition of Kombucha

Beverages, 2022
Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand in the United States market.
Peyton Bishop, Eric R. Pitts, Drew Budner, Katherine A. Thompson-Witrick   +3 more
core   +4 more sources

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation. [PDF]

Food Sci Nutr
Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Chinello M, Tawfik RNR, Canazza E, Nadai C, de Barros FAR, Lomolino G, Lante A, Corich V, Giacomini A.   +8 more
europepmc   +2 more sources

In Vitro Gastrointestinal Digestion and Gut Fermentation of Atlantic Forest Fruit-Flavored Kombucha: Gut Microbiota Dynamics and Bioactive Compound Bioaccessibility. [PDF]

Mol Nutr Food Res
Atlantic Forest fruit‐flavored kombucha affects gut microbiota and bioactive compounds during simulated digestion and gut fermentation. Beneficial microorganisms survived digestion, while flavored kombucha showed high antioxidant activity. Fermentation increased short‐chain fatty acids, especially acetate. Gut microbiota changed over time, with effects
de Faria Forato K, Dos Santos Domingues V, Lolato E, Turroni S, Bejaoui S, D'Amico F, Behrends V, Amadei S, Pizzi A, Nobre Costa G, Costabile A, Bigetti Guergoletto K.   +11 more
europepmc   +2 more sources

Physicochemical, Bioactive, and Clinical Evaluation of Blueberry-Enriched Kombucha as a Functional Beverage. [PDF]

J Food Sci
ABSTRACT This study aimed to develop a blueberry‐flavored kombucha and evaluate its functional properties and effects on human intestinal health. The beverage was produced from green tea and sucrose, fermented with a symbiotic culture of bacteria and yeasts (SCOBY), followed by the addition of blueberry syrup and a second fermentation stage.
Anselmini AM, Lorandi G, Peruzzolo M, Gonçalves IL, Cansian RL, Zeni J, Valduga E, Hsu AKW, Zanardo VPS, Toniazzo Backes G.   +9 more
europepmc   +2 more sources

Acute and Chronic Effects of Green Tea Kombucha With and Without Grape Skin Extract on Immune and Oxidative Stress Markers in Beginner Runners: A Randomized Controlled Trial. [PDF]

J Food Sci
ABSTRACT Green tea kombucha is an antioxidant‐rich beverage with promising health benefits. However, evidence regarding its effects in physically active individuals remains limited. This study investigated the acute and chronic effects of green tea kombucha, with or without grape skin extract, on immune and oxidative stress markers in beginner runners.
Bonifácio DB, de Paulo RS, Mendes PHV, Lacerda UV, Cardoso RR, Souza HS, de Barros FAR, Bressan J.   +7 more
europepmc   +2 more sources

Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation. [PDF]

Food Sci Nutr
Five commercial kombucha samples from Vietnam were screened, yielding 37 isolates (22 AAB, 6 LAB, 9 yeasts). Three representative strains—Komagataeibacter saccharivorans, Levilactobacillus brevis, and Wickerhamomyces anomalus—were identified and combined into a defined starter consortium (yeast: AAB: LAB = 2:2:1).
Chi NTY, Duong NA, Nguyen TTK, Nho TQ.
europepmc   +2 more sources

Physicochemical and microbiological characteristics of fruit-based kombucha [PDF]

, 2023
Kombucha is a fermented drink made out of tea leaves, although recently other alternatives were considered as substitutes, such as fruits. Using different types of fruit could affect the characteristics of fruit-based kombucha.
Cahyadi, A.B., Srianta, I., Zubaidah, E., Tewfik, I.   +3 more
core   +1 more source