Results 41 to 50 of about 12,251 (253)

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

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

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

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

Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition

Foods, 2023
Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based
Karolina Jakubczyk, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek, Karolina Skonieczna-Żydecka   +4 more
doaj   +1 more source

Kombucha fermentation on raw extracts of different cultivars of Jerusalem artichoke [PDF]

, 2007
Kombucha is a symbiosis between yeasts and acetic bacteria. It usually grows on sweetened black tea, but cultivation is possible on many other substrates. Jerusalem artichoke tubers extract is one of them.
Kolarov Ljiljana A., Lončar Eva S., Malbaša Radomir V.   +2 more
core   +1 more source

Kombucha - functional beverage: Composition, characteristics and process of biotransformation [PDF]

Hemijska Industrija, 2003
Kombucha is a refreshing beverage obtained by the proces of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation.
Markov Siniša L., Jerinić Veronika M., Cvetković Dragoljub D., Lončar Eva S., Malbaša Radomir V.   +4 more
doaj   +1 more source

PENGARUH KONSENTRASI STARTER DAN LAMA FERMENTASI TERHADAP KUALITAS KOMBUCHA BELIMBING WULUH (Averrhoa bilimbi L.) [PDF]

, 2009
At the time the bilimbi produce great at crop moment, its very abundance so a lot of destroy till cause damage making bilimbi many castaway. That happens caused the useful of bilimbi is relative low and limit of prosessing. People still didn’t know about
Sugiarti, Wiwik
core  

Uji Aktivitas Imunomodulator Fermentasi Teh Hitam Jamur Kombucha Terhadap Roliferasi Sel Limfosit Mencit Galur Balb/c Secara in Vitro [PDF]

, 2014
Teh kombucha diperoleh dari hasil fermentasi larutan teh, gula dan koloni kombucha. Fermentasi teh hitam jamur kombucha (FTHJK) secara empiris, terbukti dapat meningkatkan sistem kekebalan tubuh.
Qodriyan Sofiakmi, Rahma Laila, Sasmito, E. (Ediati), Ulfah, M. (Maria)   +2 more
core   +1 more source