Results 71 to 80 of about 2,419 (182)

A review on health benefits of kombucha nutritional compounds and metabolites

CyTA - Journal of Food, 2018
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of cancer
Jessica Martínez Leal, Lucía Valenzuela Suárez, Rasu Jayabalan, Joselina Huerta Oros, Anayansi Escalante-Aburto   +4 more
doaj   +1 more source

Kombucha: evolution and trends

, 2023
This research proposes the construction of a technological surveillance model for the strategic management of social, industrial and scientific research on fermented products - Kombucha. For this study, data containing information related to the evolution of knowledge about this fermented beverage worldwide was collected in documents published in high ...
Vasquez Garcia, Andrea, Valdés Restrepo, Magda Piedad, Londoño Hernández, Liliana, Ordóñez Narváez , Ginna Alejandra, Vasquez Garcia, Andrea, Valdés Restrepo, Magda Piedad, Londoño Hernández, Liliana, Ordóñez Narváez , Ginna Alejandra   +7 more
openaire   +3 more sources

Antibacterial And Antioxidant Potential of Three Kinds of Kombucha

JKS (Jurnal Kedokteran Syiah Kuala)
Introduction : Kombucha  is a type of drink  produced by fermented  sweet tea with culture of  yeast and bacterial. This drink have the potential to be a probiotic drink.
Dini Sri Damayanti, Yoni Rina Bintari
doaj   +1 more source

A kombucha-enriched diet positively impacts the growth, nutrient utilization and intestinal microbes of striped catfish (Pangasius hypophthalmus)

Fisheries and Aquatic Sciences
This study aims to compare the effectiveness of kombucha supplementation in the different protein diets on striped catfish (Pangasius hypophthalmus) growth performance increasing.
Hapsari Kenconojati, Darmawan Setia Budi, Suciyono Suciyono, Arif Habib Fasya, Doni Setiawan, Ahmad Junaidi, Reta Dwi Nandira, Suliyani Suliyani, Norhidayah Mohd Taufek   +8 more
doaj   +1 more source

Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags

Fermentation
As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable.
Briana Abigail R. Czarnecki, Kortnie M. Chamberlain, Ian M. Loscher, Emily R. Swartz, Lieke M. Black, Emma C. Oberholtzer, Jordan C. Scalia, Bret A. Watson, Lauren E. Shearer, John N. Richardson, Jeb S. Kegerreis   +10 more
doaj   +1 more source

Potential anticancer agents of Curcuma aeruginosa-based kombucha: In vitro and in silico study

Food Chemistry Advances
Background: The kombucha is an original drink from China that is traditionally produced from fermentation that rich in polyphenol and act as antioxidants and anticancer.
Fadjar Kurnia Hartati, Dikdik Kurnia, Wirdatun Nafisah, Ifan Bagus Haryanto   +3 more
doaj   +1 more source

Kombucha [PDF]

The Journal of Primary Health Care, 2018
openaire   +1 more source

Author Correction: Kombucha electronics: electronic circuits on kombucha mats

Scientific Reports, 2023
Andrew Adamatzky, Giuseppe Tarabella, Neil Phillips, Alessandro Chiolerio, Pasquale D’Angelo, Anna Nikolaidou, Georgios Ch. Sirakoulis   +6 more
openaire   +2 more sources

EFEKTIVITAS DAN KARAKTERISTIK KOMBUCHA SARI BUAH STROBERI (Fragaria x ananassa)TERHADAP BAKTERI Streptococcus mutans DAN Basillus cereus SECARA IN VITRO

Pendipa
Kombucha merupakan minuman fungsional hasil fermentasi, mengunakan SCOBY. Kombucha  dengan penambahan sari buah stroberi  merupakan inovasi terbaru yang diharapkan dapat menghambat bertumbuhan bakteri bakteri Streptococcus mutans dan Bacillus cereus yang
Widya Astuti Sitorus, Rasyidah, Ulfayani Mayasari   +2 more
doaj   +1 more source

Antiproliferative and antimicrobial activity of traditional Kombucha and Satureja montana L. Kombucha.

Journal of B.U.ON. : official journal of the Balkan Union of Oncology, 2008
To carry out a preliminary investigation of the biological activity of Kombucha beverages from Camellia sinensis L. (black tea) and Satureja montana L. (winter savory tea), that have consuming acidity.Cell growth effect was measured by sulforhodamine B colorimetric assay on HeLa (cervix epithelioid carcinoma), HT-29 (colon adenocarcinoma), and MCF-7 ...
D D, Cetojevic-Simin, G M, Bogdanovic, D D, Cvetkovic, A S, Velicanski   +3 more
openaire   +1 more source