Results 51 to 60 of about 12,251 (253)

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

Experimental and Numerical Study on Enhancing the Performance of a Stepped Solar Still Using Porous Sponge Materials

Energy Science &Engineering, EarlyView.
Three designs were built and tested: a single‐slope still, a six‐stepped still, and a six‐stepped still with 5 mm sponge sheets. The novelty lies in fixing porous sponge sheets to the vertical faces of the steps. Yield of freshwater and instantaneous efficiency were determined in various combinations, that is, base, stepped, and stepped‐cum‐sponge ...
A. Venkata Satyanarayana, Osman Mohammed Damtew, Girma Zenebe, Esskindir Demeke Geto, Anteneh Mohammed Tahir   +4 more
wiley   +1 more source

Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study

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, Yang Zhang, Jingrong Gao, Tong Li, Huizhen Li, Adele Mastroyannis, Shan He, Abdul Rahaman, Kun Chang   +8 more
doaj   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research

Beverages, 2020
Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century.
Juyoung Kim, Koushik Adhikari
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

Perbandingan Aktivitas Antioksidan Kombucha Teh Hijau (Camelia Sinensis) Dengan Teh Daun Mangga (Mangifera Indica) Dipengaruhi Lama Fermentasi [PDF]

, 2014
Kombucha adalah produk yang dihasilkan melalui fermentasi bakteri Acetobacter xylinum pada teh. Teh hijau (Camenlia sinensis) merupakan salah satu tanaman yang banyak dimanfaatkan dalam pembuatan teh. Di Indonesia daun mangga (Mangifera indica) merupakan
, Nanik Suhartatik, S.TP, M.P., Sari, Nurmala   +1 more
core  

Production and characterization of bacterial cellulose from kombucha-fermented soy whey

Food Production, Processing and Nutrition
Bacterial cellulose (BC) is a high-strong cellulose with high-purity produced by bacteria. The aim of this study was to explore the feasibility of using tofu soy whey as a novel and cheap culture medium to produce bacterial cellulose (BC) through the ...
Xue Feng, Zhiwen Ge, Ying Wang, Xiudong Xia, Baomin Zhao, Mingsheng Dong   +5 more
semanticscholar   +1 more source

Chemical Composition of Kombucha

Beverages, 2022
Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand in the United States market.
Peyton Bishop, Eric R. Pitts, Drew Budner, Katherine A. Thompson-Witrick   +3 more
openaire   +2 more sources

Association of Anti‐Inflammatory Dietary Adherence With Biomarkers and Gut Microbiota Related to Colorectal Cancer Risk: A Retrospective Study

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
This retrospective study evaluates whether greater adherence to an anti‐inflammatory diet is associated with biomarkers and gut microbiota profiles linked to reduced colorectal cancer risk. The study seeks to clarify how dietary patterns influence inflammation and gut microbiota, providing insights to guide effective prevention strategies for ...
Hantao Wang, Yunjie Shi, Wei Wang, Xu Li
wiley   +1 more source