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Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea

Antioxidants, 2022
Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsisgrossedentata) and ...
Adila Saimaiti, Si-Yu Huang, Ruo-Gu Xiong, Si-Xia Wu, Dan-Dan Zhou, Zhi-Jun Yang, Min Luo, Ren-You Gan, Hua-Bin Li   +8 more
doaj   +4 more sources

Exploring the microbial composition and metabolites in dark tea Kombucha: a comparative analysis with green tea Kombucha [PDF]

Beverage Plant Research
Kombucha is typically fermented from green or black tea using symbiotic colonies of bacteria and yeasts (SCOBY), known for its rich bioactive components. However, dark tea kombucha, particularly its nonvolatile metabolites, remains underexplored.
Qing Nie, Shuqia Ding, Mingwei Xie, Huan Wu, Qing Guo, Jiayi Yuan, Yuelan Pang, Xianjun Liao, Zhusheng Liu, Zhonghua Liu, Shuxian Cai   +10 more
doaj   +3 more sources

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

Antioxidants, 2022
Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols.
Dan-Dan Zhou, Adila Saimaiti, Min Luo, Si-Yu Huang, Ruo-Gu Xiong, Ao Shang, Ren-You Gan, Hua-Bin Li   +7 more
doaj   +4 more sources

Advances in Kombucha Tea Fermentation: A Review [PDF]

Applied Microbiology, 2022
Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are still not fully understood; however, the emergence of culture-independent techniques has allowed a more ...
Elke Arendt, Aylin Şahin, Kieran M Lynch   +2 more
exaly   +3 more sources

Understanding Kombucha Tea Fermentation: A Review [PDF]

Journal of Food Science, 2018
Abstract Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria.
Jalloul Bouajila, Patricia Taillandier, Beaufort Sandra   +2 more
exaly   +5 more sources

Probable Gastrointestinal Toxicity of Kombucha Tea [PDF]

Journal of General Internal Medicine, 1997
Kombucha tea is a health beverage made by incubating the Kombucha "mushroom" in tea and sugar. Although therapeutic benefits have been attributed to the drink, neither its beneficial effects nor adverse side effects have been reported widely in the scientific literature.
R, Srinivasan, S, Smolinske, D, Greenbaum   +2 more
exaly   +3 more sources

Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea

Antioxidants, 2020
Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy properties.
Karolina Jakubczyk, Justyna Kałduńska, Joanna Kochman, Katarzyna Janda   +3 more
doaj   +3 more sources

Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha

LWT - Food Science and Technology, 2022
Dahong Wang, Jiangfeng Yuan
exaly   +2 more sources

Antibacterial test of black tea and green tea combucha against methicilin-resistant Staphylococcus aureus (MRSA)

Jurnal Biologi Udayana, 2022
Kombucha tea has antibacterial activities against Gram-negative, Gram-positive bacteria, and antibiotic resistant bacteria. Methicillin-resistant Staphylococcus aureus (MRSA) is a strain of Staphylococcus aureus bacteria that has resistance to ...
Cyrilla Angelica Andhika Pramesti, Nur Khikmah, Nunung Sulistyani   +2 more
doaj   +1 more source

Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica)

Foods, 2023
Kombucha is a fermented tea known for its health benefits. In this study, golden-flower tea (Camellia petelotii) and honeysuckle-flower tea (Lonicera japonica) were first used as raw materials to prepare kombucha beverages.
Si-Xia Wu, Ruo-Gu Xiong, Jin Cheng, Xiao-Yu Xu, Guo-Yi Tang, Si-Yu Huang, Dan-Dan Zhou, Adila Saimaiti, Ren-You Gan, Hua-Bin Li   +9 more
doaj   +1 more source