Results 21 to 30 of about 6,754 (213)
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: Challenges for Health and Mental Health
Foods, 2023 Background: Increasing research into probiotics is showing potential benefits for health in general and mental health in particular. Kombucha is a recent beverage and can be considered a probiotic drink, but little is known about its effects on physical and mental health.
Patrícia Batista +4 more
openaire +4 more sources
Foods, 2023 Kombucha is a fermented tea known for its health benefits. In this study, golden-flower tea (Camellia petelotii) and honeysuckle-flower tea (Lonicera japonica) were first used as raw materials to prepare kombucha beverages.
Si-Xia Wu +9 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
Kombucha: Production and Microbiological Research
Foods, 2022 Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B.C. with various reported potential health benefits and
Boying Wang +3 more
openaire +4 more sources
Chapter 12 - Fermented plant-based beverage: kombucha
, 2022 Kombucha is a traditional drink made from fermented tea with a symbiosis of bacteria and yeast to produce a unique beverage taste with slight sweetness and sourness. The microorganisms in kombucha fermentation are mixed cultures of several microorganisms
Srianta, I, Zubaidah, E., Tewfik, I.
core +1 more source
Aktivitas Antibakteri Kombucha Daun Sirsak (Annona muricata L.) Dengan Konsentrasi Gula Berbeda
Berkala Sainstek, 2020 Kombucha daun sirsak merupakan minuman hasil fermentasi simbiosis antara bakteri asam asetat Acetobacter xylinum dan khamir Saccharomyces sp. yang menggunakan bahan baku rebusan daun sirsak. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri
Nur Arfa Yanti +4 more
doaj +1 more source
Kombucha fermentation using commercial kombucha pellicle and culture broth as starter [PDF]
Food Science and Technology, 2022 Abstract Kombucha is a fermented beverage containing organic acids by yeast and acetic acid bacteria. In this study, microbial community analysis of kombucha produced in Korea was performed, and changes in components during kombucha fermentation were analyzed using commercial kombucha pellicle and culture broth as starter.
Kyu Ri LEE +4 more
openaire +3 more sources
Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation
Food Technology and Biotechnology, 2023 Research background. Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays.
Burcu Emine Tefon Öztürk +4 more
doaj +1 more source
Kombucha Production in Uganda: Quality Aspects and Compliance With Standards
Food ScienTech Journal, 2023 Kombucha is a mildly sweet and acidic fermented tea beverage. Its production and consumption in Uganda have expanded dramatically as a result of its purported nutritional and health benefits.
Rehema Meeme +2 more
doaj +1 more source