Results 101 to 110 of about 195,966 (200)

Pengaruh Kombucha tea terhadap pertumbuhan Aspergiilus flavus”.

, 2014
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  

Potential of Kalimantan White Pepper As a Raw Material for Kombucha Fermentation [PDF]

BIO Web of Conferences
Pepper can be expanded into processed products such as food and beverages. Kombucha is one of the products that can be made with pepper basic ingredients. Fermented kombucha tea has been shown to boost antioxidant activity.
Sholihah Ni’matus, Hidayat Jefri Pandu
doaj   +1 more source

Health importance of tea and kombucha tea

, 2011
Cílem bakalářské práce bylo sjednotit nejznámější studie, které zkoumaly zdravotní význam čaje a kombuchy. Tato bakalářská práce se také zabývá charakteristikou, výrobou, druhy a chemickým složením čaje a kombuchy.The aim of this thesis was to unite the ...
Hrubý, Radoslav
core   +2 more sources

Biological Activity and Phenolic Content of Kombucha Beverages under the Influence of Different Tea Extract Substrates

Fermentation
In this study, the influence of different tea extract substrates on the biological activities of kombucha beverages was investigated. The variations in bioactive compounds such as polyphenols and flavonoids and their potential health-promoting properties
Raluca A. Mihai, Nelson S. Cubi-Insuaste, Rodica D. Catana   +2 more
doaj   +1 more source

Development of kombucha herbal tea mixed with black jelly mushrooms (auricularia polytricha) agar [PDF]

, 2022
Kombucha tea is an oriental drink that undergoes a fermentation process. It is made from sweetened tea fermented by the Symbiotic Colony of Bacteria and Yeast (SCOBY).
Mohd Hisyamuddin Abdul Rahman, Nor Hayati Muhammad, Mohd Nazri Mohd Daud   +2 more
core  

Isolation and characterization of microbiota during green tea kombucha fermentation

, 2023
Kombucha čaj, funkcionalni napitak koji se pripravlja pomoću simbiotske kulture bakterija i kvasca (SCOBY), poprima značajan interes zbog svojih blagotvornih svojstava.
Zelić, Nensi
core   +1 more source

α-Glucosidase Inhibitory Activity of Tea and Kombucha from Rhizophora mucronata Leaves

Beverages
A decoction of Rhizophora mucronata Lam. mangrove bark is used as an antidiabetic treatment in Asia. Kombucha tea is a fermented beverage, which is also claimed to be antidiabetic. In this work, the potency of R.
Yunita Eka Puspitasari, Emmy Tuenter, Annelies Breynaert, Kenn Foubert, Herawati Herawati, Anik Martinah Hariati, Aulanni’am Aulanni’am, Tess De Bruyne, Nina Hermans   +8 more
doaj   +1 more source

Comparison of Antioxidant Activity and Chemical Profile between Green Tea Kombucha with Green Tea and Rosela Combination Kombucha

Bioscientist : Jurnal Ilmiah Biologi
This study investigates the antioxidant potential and chemical profile of kombucha made from green tea leaves and roselle flowers, analyzing pH, alcohol content, and the impact of fermentation time. Kombucha was prepared with green tea and a 1:1 mixture of green tea and roselle, with samples analyzed on days 1, 4, 8, 12, 16, and 24.
Gerda Pintoko Tunjungsari, Retno Aliyatul Fikroh   +1 more
openaire   +1 more source

Development of Low-Caffeine Kombucha Using Lotus Root Tea and an Evaluation of Its Functional Properties

Beverages
Kombucha, traditionally fermented from black or green tea, is well known for its potential health benefits. However, its high caffeine content may limit consumption for certain individuals.
Jin Seon Baek, Younhee Nam, Sunghee Kim, Hee Song Kim, Eun Jin Lee, Mee-Ryung Lee, Soo Rin Kim   +6 more
doaj   +1 more source

The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation. [PDF]

Foods, 2023
van Wyk N, Binder J, Ludszuweit M, Köhler S, Brezina S, Semmler H, Pretorius IS, Rauhut D, Senz M, von Wallbrunn C.   +9 more
europepmc   +1 more source