Results 31 to 40 of about 6,359 (211)

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

Enhancing Immunomodulatory Properties of Javanese Turmeric (Curcuma xanthorrhiza) Kombucha against Diethylnitrosamine in Male Balb/c Mice

, 2023
Kombucha is a fermented tea beverage, made by the addition of symbiotic culture of bacteria and yeasts (SCOBY). This study utilized Javanese turmeric in a concentration of 0.4% (w/v) as a kombucha fermentation medium and evaluated its immunomodulatory ...
Ella Saparianti, Ihab Tewfik, Laura Godelive, Hidayat Sujuti, Aldilla Putri Rahayu, Elok Zubaidah, Ignatius Srianta, Eirene Charista Dea, Kiki Fibrianto   +8 more
core   +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

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

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

Progress on Sensory Quality and Chemical Composition of Kombucha

Shipin gongye ke-ji, 2022
Kombucha is a functional beverage made from sugared tea fermented by yeasts, acetic acid bacteria and lactic acid bacteria. In recent years, with the improvement of people's health awareness, Kombucha with health benefits has received widespread ...
Wenxin TIAN, Jingjing SHEN, Hui DANG, Xianpan BU, Dejian TANG, Baoshan ZHANG, Yu ZHAO   +6 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

On transducing properties of kombucha−proteinoid complexes [PDF]

We investigate the information processing capacities of kombucha−proteinoid proto−brains, focusing on the transducing properties through accommodation spiking, tonic bursting spiking, and optical and acoustic stimulation.
Nikolaidou, Anna, Mougkogiannis, Panagiotis, Adamatzky, Andrew   +2 more
core   +1 more source

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   +1 more source