Results 91 to 100 of about 195,966 (200)

From Grave to Cradle: Kombucha Waste for Sustainable Electronics

Advanced Science, Volume 13, Issue 15, 13 March 2026.
This study introduces a sustainable method to purify kombucha bacterial cellulose (KBC) with sodium bicarbonate and hydrogen peroxide, avoiding harsh chemicals. KBC films are patterned with gold and function as pressure sensors for flatfoot gait detection. At the end‐of‐life, the KBC‐based device biodegrades in soil, leaving environmentally benign gold
Xin Ying Chan, Xiaolu Sun, Eddy Yi Ler Pang, Iris Zhiyu Ren, Xuan Zhang, Pengyu Chen, Yu Jun Tan   +6 more
wiley   +1 more source

Kombucha Tea Production Using Different Tea Raw Materials

Bioscience, 2019
Tea (Camellia sinensis) is an agricultural product that is widely issued by people around the world. Some types of tea in the world are green tea, black tea, oolong tea and white tea. Kombucha tea is brewed water for tea and sugar then given bacteria and fungi and fermented for 7-10 days.
Putri Ardila Sari, Irdawati Irdawati
openaire   +1 more source

Development, characterization and antioxidant activity of kombuchas of cerrado's fruits

Acta Scientiarum: Technology
Kombucha is a fermented beverage with an acid flavor, prepared from sweetened Camellia sinensis tea and a symbiotic culture of bacteria and yeasts, which are responsible for promoting the fermentative transformation. The Brazilian legislation allows the
Hiana Muniz Garcia, Ana Paula Alves Diniz, Lucas Kenzo Shimabukuro Casimiro, Danielle Marques Vilela, Eliana Janet Sanjinez Argandoña, Priscila Neder Morato   +5 more
doaj   +1 more source

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

GREEN REDUCTION OF GRAPHENE OXIDE BY USING KOMBUCHA TEA

Eskişehir Technical University Journal of Science and Technology A - Applied Sciences and Engineering, 2019
In this study, a simple and efficient method of reduction for the preparation of reduced graphene oxide (RGO) from graphene oxide (GO) using Kombucha Tea (KT) is reported. The graphene oxides (GOs) were produced from natural graphite (Gr) powders based on Hummers’ method. KT was used as natural reductants to reduction of GO.
Kütük, Nurşah, Boran, Filiz, Çetinkaya Gürer, Sevil   +2 more
openaire   +5 more sources

Kombucha Tea: A Promising Fermented Functional Beverage

, 2019
Kombucha tea is produced by fermenting sweetened tea with mixture of symbiotic colony of bacteria (Acetobacter xylinum) and yeast (Brettanomyces, Zygosaccharomyces, Saccharomyces, Pichia). It is a popular traditional fermented drink with health-promoting
Senem Suna, Sinir, Gülşah Özcan, Suna, Senem, Tamer, Canan Ece, Canan Ece Tamer, Gülşah Özcan Sinir   +5 more
core   +1 more source

Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
The fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Aimone Ferri, Elizabeth Schneider, Alice Lucey, Áine Hennessy, Paul D. Cotter, Ramya Balasubramanian, Gerard Clarke, John F. Cryan   +7 more
wiley   +1 more source

Kombucha a Nutritional Tea - A Review

International Journal of Community Pharmacy
Kombucha is a traditional beverage produced by fermenting sweetened tea using a symbiotic culture of bacteria and yeast (SCOBY) . This review explores the complex metabolic cascade where sucrose and tea polyphenols are transformed into potent organic acids—including acetic, gluconic, and D-saccharic acid-1,4-lactone (DSL)—as well as essential vitamins ...
openaire   +1 more source

Formulation and Antimicrobial Activity Evaluation of Liquid Soap Containing SCOBY (Symbiotic Culture of Bacteria and Yeast) and Kombucha from Tea and Lemongrass

Biology, Medicine & Natural Product Chemistry
Kombucha soap has the ability to inhibit pathogenic microbes. However, the production of soap, particularly kombucha liquid soap, has so far only utilized the kombucha broth.
Meta Yuliana, Novin Teristiandi, Aisya Tria Fitriani, Robiatul Adawiyah, Sonia Sonia, Aulia Juniarti   +5 more
doaj   +1 more source

PENGARUH KOMBUCHA TEA TERHADAP PERTUMBUHAN Aspergillus flavus

, 2013
Kombucha tea merupakan salah satu produk fermentasi cairan teh manis yang melibatkan peran bakteri Acetobacter xylinum yang bersimbiosis dengan ragi Saccharomyces ludwigii. Produk metabolisme berupa metobolit-metaboit dari teh dan gula, yakni beberapa
Hasyim As’ari
core