Results 21 to 30 of about 2,419 (182)

Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf

Antioxidants, 2023
Kombucha is traditional drink made from the fermentation of a black tea infusion, and is believed to offer a variety of health benefits. Recently, exploring kombucha made from alternative substrates has become a research hotspot. In this paper, two novel
Ruo-Gu Xiong, Si-Xia Wu, Jin Cheng, Adila Saimaiti, Qing Liu, Ao Shang, Dan-Dan Zhou, Si-Yu Huang, Ren-You Gan, Hua-Bin Li   +9 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, Kyungae JO, Kyung Soo RA, Hyung Joo SUH, Ki-Bae HONG   +4 more
openaire   +3 more sources

Living Kombucha Electronics with Proteinoids

ACS Omega, 2023
Abstract The work introduces a composite material that combines Kombucha cellulose mats with synthetic thermal proteinoids to create electroactive biofilms, capable for sensing and computation. The synthesis of proteinoids involves heating amino acid mixtures, which leads to the formation of proto–cell structures capable of biological ...
Anna Nikolaidou, Panagiotis Mougkogiannis, Andrew Adamatzky   +2 more
openaire   +3 more sources

Use of milk-based kombucha inoculum for milk fermentation [PDF]

Acta Periodica Technologica, 2009
In this investigation fermented milk beverages with 0.9% of milk fat were produced using 10 and 15% (v/v) of traditional and milk-based kombucha inoculum by application of appropriate technological process.
Kolarov Ljiljana A., Milanović Spasenija D., Lončar Eva S., Malbaša Radomir V.   +3 more
doaj   +1 more source

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Scientific Reports, 2023
Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage.
Ly Tu Phung, Haruthairat Kitwetcharoen, Nuttaporn Chamnipa, Nongluck Boonchot, Sudarat Thanonkeo, Patcharaporn Tippayawat, Preekamol Klanrit, Mamoru Yamada, Pornthap Thanonkeo   +8 more
doaj   +1 more source

PENGARUH PEMBERIAN “KOMBUCHA” TEH ROSELLA TERHADAP PROFIL DARAH MENCIT (Mus musculus L)

Agritech, 2015
“Kombucha” rosella tea is a functional fermented beverage product solution from the petals of rosella tea and sugar using a microbial starter “Kombucha” (Acetobacter xylinum and several kind of yeast). The objective of the experiment was to determine the
Mukhani Dwi Hidayanti, Sussi Astuti, Maria Erna Kustyawati   +2 more
doaj   +1 more source

Growth performance, nutrients digestibility, caecum microbiota, antioxidant status and immunity of broilers as influenced by kombucha fermented on white sugar or sugar beet molasses

Italian Journal of Animal Science, 2021
The purpose of this study was to evaluate the effects of fermented kombucha on green tea with white sugar or sugar beet molasses in broiler chickens. Birds (n = 448) were randomly allotted into seven treatments of four replicates each.
Saleh Salehi, Amirali Sadeghi, Ahmad Karimi   +2 more
doaj   +1 more source

Effect of Fermentation Time of Kombucha Tea on Its Hypoglycaemic Activity in Rats

Pharmacology and Clinical Pharmacy Research, 2019
Diabetes mellitus is a chronic metabolic disorder characterized by hyperglycaemia. Functional food, such as kombucha tea, is widely used as complementary treatment for type 2 diabetes mellitus.
Nur A. Setiani, Rika L. Anggriani, Anggi Restiasari   +2 more
doaj   +1 more source

Research progress on alternative kombucha substrate transformation and the resulting active components

Frontiers in Microbiology, 2023
Kombucha is a customary tea-based beverage that is produced through the process of fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast (SCOBY).
Jingqian Su, Qingqing Tan, Qian Tang, Zhiyong Tong, Minhe Yang   +4 more
doaj   +1 more source

Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

Frontiers in Sustainable Food Systems, 2022
To evaluate the efficiency of the oil-reducing properties of kombucha cellulose, enzymolysis and microwave-assisted enzymolysis methods were developed.
Shan He, Shan He, Shan He, Yang Zhang, Caiqing Gu, Yixiao Wu, Muhammad Adil Farooq, David James Young, Jonathan Woon Chung Wong, Kun Chang, Bin Tian, Ankita Kumari, Abdul Rahaman, Jingrong Gao   +13 more
doaj   +1 more source