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Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality
FermentationThe relationship between Kombucha fermentation process parameters and microbial composition was investigated. Green tea Kombucha fermented slower, producing a higher sugar/acid ratio, residual sucrose, and sweeter taste compared to black tea Kombucha. No
Saikiran Chaluvadi +7 more
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KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM)
Jurnal Teknologi dan Industri Pangan, 2020 Kombucha is usually made from tea leaves (Camellia sinensis L.) extracts added with sugar which is fermented with kombucha starter symbiotic culture of bacteria and yeast (SCOBY) containing.
Nurhayati +2 more
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Progress on Sensory Quality and Chemical Composition of Kombucha
Shipin gongye ke-ji, 2022 Kombucha is a functional beverage made from sugared tea fermented by yeasts, acetic acid bacteria and lactic acid bacteria. In recent years, with the improvement of people's health awareness, Kombucha with health benefits has received widespread ...
Wenxin TIAN +6 more
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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
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Batch fermentation of black tea by kombucha: A contribution to scale-up [PDF]
, 2005 Local domestic Kombucha was used in fermentation of 1.5 g L-1 of black tea (Indian tea, " Vitamin ", Horgoš, Serbia and Montenegro), sweetened with approximately 70 g L'1 of sucrose.
Klašnja Mile T. +4 more
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Fermented Tea and Cognitive Dysfunction in Diabetes: A Novel Perspective on the Gut‐Brain AXIS
Food Science &Nutrition, Volume 13, Issue 10, October 2025.Fermented tea can treat cognitive dysfunction in diabetes through the gut‐brain axis. The green brick tea from Chibi, Xianning City, Hubei Province, China, has unique therapeutic potential. ABSTRACT The interplay among diabetes, cognitive decline, and the gut microbiome represents an emerging field of scientific inquiry.
Ruyi Zhang, Wenli Liao
wiley +1 more source
Characterization and Analysis Kombucha Tea Antioxidant Activity Based on Long Fermentation as a Beverage Functional [PDF]
, 2017 Bacground: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast).
Nurikasari, M. (Maulina) +2 more
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Effects of kombucha tea on amylase (768.5)
The FASEB Journal, 2014 Kombucha is a fermented tea beverage produced using a culture of yeast and bacteria to create a bubbly beverage claiming many purported health benefits. The inhibitory effects of Kombucha were analyzed to assess its relevancy in digestive effects. The effects of Kombucha in relationship to breakdown of dietary starches in the mouth
Mallory Villeneuve +2 more
openaire +1 more source
IOP Conference Series: Earth and EnvironmentThis study aimed to investigate the impact of fermentation time and the best formulation of black tea and noni fruit juice on the production kombucha with the highest hedonic value and antioxidant activity.
Jennifer, R. Surya
semanticscholar +1 more source
Food Science &Nutrition, Volume 13, Issue 10, October 2025.Chronic diseases are associated with imbalances in adipose tissue, which plays a crucial role in regulating metabolic health. Food‐based bioactive substances (such as polyphenols, terpenoids, peptides, and fibers) impact fat metabolism by influencing the processes of lipolysis, adipogenesis, thermogenesis, and appetite control.
Mohamed Ibrahim Younis +4 more
wiley +1 more source