Results 41 to 50 of about 9,654 (229)
Journal of Food Quality, 2022 This study aimed to investigate the impact of fermentation time on antioxidative activities and phenolic composition and sensory quality of kombucha fermented from different teas (green, black, and oolong) and fruits (grape, dragon, and guava).
Siying Li +8 more
doaj +1 more source
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 +13 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. +2 more
core +1 more source
Inoculation, Growth and Bactericidal Effects of Three Kombucha Cultures
Microbiology Research, 2022 Kombucha, a domesticated consortium of several microorganisms grown on sugared tea, has been valued as a nutritive health aid for over a millennium. In this study, three cultures of kombucha were obtained from diverse sources.
Jill Ann Jarrell +4 more
doaj +1 more source
Nitrogen-fixing and cellulose-producing Gluconacetobacter kombuchae sp. nov., isolated from Kombucha tea [PDF]
International Journal of Systematic and Evolutionary Microbiology, 2007 A few members of the familyAcetobacteraceaeare cellulose-producers, while only six members fix nitrogen. Bacterial strain RG3T, isolated from Kombucha tea, displays both of these characteristics. A high bootstrap value in the 16S rRNA gene sequence-based phylogenetic analysis supported the position of this strain within the genusGluconacetobacter ...
Debasree, Dutta, Ratan, Gachhui
openaire +2 more sources
Safety Evaluation of an Aqueous Root and Leaf Extract of Ashwagandha (Withania somnifera)
Phytotherapy Research, EarlyView.Sensoril, an aqueous root and leaf extract of ashwagandha showed no evidence of mutagenicity in the in vitro Ames assay, was negative in the in vitro micronucleus, in vivo mammalian bone marrow chromosome aberration assays, and was well tolerated in the rat at up to 4000 mg/kg BW/day when administered orally for a period of 90 days. The data from these
Mukesh Summan +2 more
wiley +1 more source
Embracing Bacterial Cellulose as a Catalyst for Sustainable Fashion [PDF]
, 2017 Bacterial cellulose is a leather-like material produced during the production of Kombucha as a pellicle of bacterial cellulose (SCOBY) using Kombucha SCOBY, water, sugar, and green tea.
Quijano, Luis
core +1 more source
Incorporation of Kombucha Bacterial Cellulose to Produce Tomato Leathers via Cast‐Tape Drying
Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.Tomato leathers containing kombucha bacterial cellulose (KBC) were produced by cast‐tape drying. The incorporation of KBC changes the drying time of tomato leathers by cast‐tape drying. Tomato leathers containing KBC had antioxidant properties and consumer acceptability similar to tomato leather without KBC.
Fernando Ribeiro de Souza +5 more
wiley +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. +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