Results 31 to 40 of about 9,654 (229)

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

The frequency of sister chromatid exchange and micronuclei in evaluation of cytogenetic activity of Kombucha on human peripheral blood lymphocytes [PDF]

, 2007
Kombucha is a refreshing beverage obtained by the fermentation of sweetened black tea with a “tea fungus” (symbiotic culture of acetic acid bacteria and yeasts). It is consumed due to its potential beneficial effects on human health.
Bogdanović Gordana, Cvetković Dragoljub, Mrđanović Jasminka, Velićanski Aleksandra, Četojević-Simin Dragana   +4 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

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

Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate

Fermentation, 2023
Kombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic acid bacteria, and it has many health benefits.
Tharinee Klawpiyapamornkun, Toungporn Uttarotai, Sunanta Wangkarn, Panee Sirisa-ard, Suwalee Kiatkarun, Yingmanee Tragoolpua, Sakunnee Bovonsombut   +6 more
doaj   +1 more source

Uji Aktivitas Hepatoprotektif Teh Hijau Kombucha Pada Tikus Putih Yang Diinduksi Parasetamol [PDF]

, 2012
Paracetamol is an analgesic-antipyretic drug that has hepatotoxic effect when taken in high doses. Paracetamol toxicity is due to the formation of toxic metabolites when a part of it is metabolized by cytochrome P450.
Arsito, P. N. (Puguh), Ghazali, M. T. (M)   +1 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

Protective effect of Kombucha tea on liver damage induced by thioacetamide in rats [PDF]

, 2014
The aim of this study is to evaluate the possible protective effects of Kombucha tea against thioacetamide induced liver damage in rats. A total of 24 male Wistar rats were divided into four groups: Control, treated with thioacetamide (TAA) treated with ...
Ahangar Darabi, Mahboobeh., Doudi, Monir., Kabiri, najmeh., Rafieian-Kopaei, Mahmoud., Setorki, Mahbubeh.   +4 more
core   +1 more source

Investigation of the Antioxidant Potential of Kombucha Prepared Using Salvia officinalis L.

Turkish Journal of Agriculture: Food Science and Technology
Kombucha is a slightly acidic sugary drink made by fermenting sweetened tea. It is known for its numerous health advantages. The objective of this study is to explore the possible effects of Salvia officinalis on enhancing the biochemical characteristics
Cihan Düşgün
doaj   +1 more source