Results 211 to 220 of about 12,251 (253)

Kombucha: a literature review

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, Leila Thaise Santana de Oliveira Santos, Giovanni Brandão Mafra De Carvalho, Ernesto Acosta Martinez   +3 more
openaire   +1 more source

Kombucha’s functional features and fermentation dynamics: a bibliometric assessment in sustainable food production

Frontiers in Sustainable Food Systems
Kombucha is a mildly acidic and carbonated functional beverage produced by fermenting tea leaves (Camellia sinensis) with sugar and symbiotic bacteria (SCOBY). It draws attention to traditional fermented beverages due to its antimicrobial and antioxidant
Gözde Alkan, Naime Meric Konar Erol, Seydi Yıkmış, Hatice Er, Selim Öğüt, Abdullah Yinanç   +5 more
semanticscholar   +1 more source

Phenolic Content and Functional Groups of Green Tea Kombucha, Telang Flower Kombucha, Rosella Flower Kombucha, Chamomile Flower Kombucha, and Lavender Flower Kombucha

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, Raihana Frika Nafisah, Fadila Ayu Puspitasari, Nurfadilah Puspitasari, Yanuar Bakhrul Alam, Noviana Budianti Kartikasari, Yolanda Safira Virginia, Windi Indra Alfiyanti   +7 more
openaire   +1 more source

Synergistic Bioactive Potential of Combined Fermented Kombucha and Water Kefir

Beverages
The rising interest in functional fermented beverages, such as kombucha and water kefir, has stimulated research into their health benefits. This study aimed to investigate the combined bioactive potential of kombucha and water kefir by fermenting a ...
Chiara La Torre, Roberta Pino, Alessia Fazio, P. Plastina, M. Loizzo   +4 more
semanticscholar   +1 more source

Comprehensive survey of kombucha microbial communities of diverse origins and fermentation practices

FEMS Yeast Research
Kombucha is a unique, naturally fermented sweetened tea produced for thousands of years, relying on a symbiotic microbiota in a floating biofilm, used for successive fermentations.
Emna Ben Saad, A. Friedrich, Frédérique Fischer, Olivier Courot, J. Schacherer, C. Bleykasten   +5 more
semanticscholar   +1 more source

Yeast ecology of Kombucha fermentation

International Journal of Food Microbiology, 2004
Kombucha 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, Gillian, Heard, Julian, Cox   +2 more
openaire   +2 more sources

Kombucha Fermentation and Its Antimicrobial Activity

Journal of Agricultural and Food Chemistry, 2000
Kombucha 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

A Case of Kombucha Tea Toxicity

Journal of Intensive Care Medicine, 2008
Introduction: 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, Heather D, Jones, Russell, Christensen, Jay, Gladstein   +3 more
openaire   +2 more sources

Kombucha Tea: Metabolites

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, Radomir V. Malbaša, Muthuswamy Sathishkumar   +2 more
openaire   +1 more source

Modulating the human gut microbiome and health markers through kombucha consumption: a controlled clinical study

Scientific Reports
Fermented foods are becoming more popular due to their purported links to metabolic health and the gut microbiome. However, direct clinical evidence for the health claims is lacking.
G. Ecklu-Mensah, Rachel Miller, M. G. Maseng, Vienna Hawes, D. Hinz, Cheryl Kim, Jack A. Gilbert   +6 more
semanticscholar   +1 more source