Results 111 to 120 of about 238,088 (240)

Production of bacterial cellulose from Kombucha tea and coffee husk infusion

Nativa
In this work, the best formulation of culture medium based on Kombucha tea and infusion of coffee husk for the production of bacterial cellulose (BC) from Acetobacter xylinum was determined. The highest BC production corresponded to the medium containing
Augusta Jiménez-Sánchez, Linet Hernández-Gil, Yesenia Yomara Jiménez-Sánchez, Mario A. García Pérez, Elianne Rodríguez-Larraburu   +4 more
semanticscholar   +1 more source

Can Metagenomic Analyses Be Used Effectively in Safe Food Production?

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
This graphical abstract illustrates the metagenomic workflow applied in food safety. It outlines the process from microbial detection in food matrices to genome‐level identification via next‐generation sequencing (NGS). The visualization emphasizes the integration of modern sequencing technologies to assess foodborne pathogens and microbial communities
Berrak Delikanli‐Kiyak, Ilkay Yilmaz, Metın Guldas   +2 more
wiley   +1 more source

Perbandingan Aktivitas Antioksidan Kombucha Teh Hijau (Camelia Sinensis) Dengan Teh Daun Mangga (Mangifera Indica) Dipengaruhi Lama Fermentasi [PDF]

, 2014
Kombucha adalah produk yang dihasilkan melalui fermentasi bakteri Acetobacter xylinum pada teh. Teh hijau (Camenlia sinensis) merupakan salah satu tanaman yang banyak dimanfaatkan dalam pembuatan teh. Di Indonesia daun mangga (Mangifera indica) merupakan
, Nanik Suhartatik, S.TP, M.P., Sari, Nurmala   +1 more
core  

Effect of polyethelene oxide on the thermal degradation of cellulose biofilm : low cost material for soft tissue repair in dentistry [PDF]

, 2017
Bio cellulose is a byproduct of sweet tea fermentation known as kombusha. During the biosynthesis by bacteria cellulose chains are polymerized by enzyme from activated glucose.
Akkus, Anna, Faddoul, Fady, Roperto, Renato, Schiraldi, David, Teich, Sorin, Tyler, Rakim   +5 more
core   +1 more source

GCMS elucidation of bioactive metabolites from fermented Kombucha tea

International Journal of Advanced Biochemistry Research
Kombucha or Manchurian tea is a popular fermented beverage produced by symbiotic growth of bacteria namely Acetobacter xylinum and some yeast strains such as Saccharomyces cerevisiae on sugared black tea extract.
Dr. K Jothilakshmi, Dr. G Gayathry, T. Jayalakshmi   +2 more
semanticscholar   +1 more source

Kombucha Prevents Indomethacin‐Induced Enteric Damage in Wistar Rat by Enhancing Epithelial Gut Barrier and Modulating Gut Microbiota

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
Indomethacin‐induced enteric damage is notoriusly reduced by kombucha supplementation. Kombucha reduced inflammation and prevents epithelial damage. ABSTRACT Kombucha is a fermented beverage with high contents of antioxidants and probiotics. Enteric damage due to uncontrolled consumption of non‐steroidal anti‐inflammatory drugs (NSAIDs) represents a ...
Atziri A. Varela‐Mendoza, Ma. Magdalena Martínez‐Flores, Melanie G. Paz‐Jiménez, Fernanda García‐Acevedo, Laura E. Córdova‐Dávalos, Tonatiuh Barrios‐García, Ma. Consolación Martínez‐Saldaña, Valeria Salinas‐Guardado, Mariela Jiménez, Eva Salinas, Daniel Cervantes‐García   +10 more
wiley   +1 more source

Effect of Kombucha Prepared from Green Tea on Blood Glucose Level and Lipid Profile in Diabetic Rats

Journal of Medicinal Plants, 2014
Background: Diabetes is chronic and progressive disease in which lipid disorder is one of the common disorders which in turn cause the formation of its short-and long-term effects.
L Rasouli, H Fallah Huseini, SA Hoseini
doaj  

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

Simultaneous Quantification of Alcoholic Content and Acidity in Brazilian Commercial Kombuchas by FTIR Spectroscopy and Chemometric Analysis

Journal of Food Science, Volume 90, Issue 8, August 2025.
ABSTRACT The growth of the global kombucha market highlights the importance of quality control in production, a crucial factor to ensure consumer safety, regulatory compliance, and product consistency. This study aimed to develop and validate rapid, direct multivariate methods based on Fourier transform infrared (FTIR) spectroscopy combined with ...
Gabriela Fioravante da Silva, Bruno Gonçalves Botelho   +1 more
wiley   +1 more source

Uji Aktivitas Antioksidan Minuman Kombucha Lokal di Bali dengan Substrat Gambir [PDF]

, 2013
Minuman Kombucha merupakan salah satu antioksidan eksogen yang berasal dari hasil fermentasi antara substrat dengan gula yang ditambahkan dengan yeast dan bakteri asam asetat.
D, R. N. (Rupadani), E, L. N. (Leliqia), P, S. N. (Susanti)   +2 more
core