Results 111 to 120 of about 208,383 (189)

Antimicrobial Properties of Green and Black Tea and Kombucha

, 2014
Kombucha is a symbiotic community of bacteria and yeast that is used to ferment sweetened tea and produce a sour, slightly sparkling beverage.
Polozova, Maria S.
core  

Kombucha tea as an anti-hyperglycemic agent in humans with diabetes - a randomized controlled pilot investigation. [PDF]

Front Nutr, 2023
Mendelson C, Sparkes S, Merenstein DJ, Christensen C, Sharma V, Desale S, Auchtung JM, Kok CR, Hallen-Adams HE, Hutkins R.   +9 more
europepmc   +1 more source

Fermente Bir Çay: Kombucha. (A Fermented Tea: Kombucha

Fermantasyonteknolojisi, tarımsal faaliyetlerin başlangıcından itibaren gıda muhafazayöntemi olarak kullanılan, köklü bir geçmişe sahip biyoteknolojik bir süreçtir.Bu teknoloji, mikroorganizmaların biyokimyasal aktiviteleri aracılığıylagıdaların üretimi, besin değerlerinin artırılması, lezzet ve kaliteiyileştirmesi gibi önemli işlevler üstlenmekte olup,
Yavuz, Kadir, Dülger Altıner, Dilek
openaire   +1 more source

Microbiome composition of kombucha tea from Türkiye using high-throughput sequencing. [PDF]

J Food Sci Technol, 2023
Kahraman-Ilıkkan Ö.
europepmc   +1 more source

Bioactive potential of green tea kombucha with propolis: in vitro bioavailability investigation

Frontiers in Nutrition
Kombucha tea, which is frequently preferred among functional drinks, is prepared by fermenting sweetened tea with a symbiotic colony of bacteria and yeast (SCOBY).
Şennur Ganimet, Seydi Yıkmış, Emad Karrar, Moneera O. Aljobair, Isam A. Mohamed Ahmed, Suleiman A. Althawab   +5 more
doaj   +1 more source

Hands On Biofilm! A multidisciplinary public engagement event using kombucha tea pellicle as an accessible example of biofilm. [PDF]

Biofilm, 2023
Verran J, Wood J, Redfern J, Moravej H, Radclyffe-Thomas N.   +4 more
europepmc   +1 more source

Oak (Quercus petraea) Leaf-Based Kombucha: A Sustainable Approach to Fermented Beverages

Foods
Kombucha is traditionally produced by fermenting black tea (Camellia sinensis), but exploring alternative plant materials could enhance sustainability and resource diversity.
Tomas Pencak, Dani Dordevic, Dominika Kotianova, Fouad Ali Abdullah Abdullah, Galia Zamaratskaia   +4 more
doaj   +1 more source

Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea. [PDF]

Foods, 2022
Ferremi Leali N, Binati RL, Martelli F, Gatto V, Luzzini G, Salini A, Slaghenaufi D, Fusco S, Ugliano M, Torriani S, Salvetti E.   +10 more
europepmc   +1 more source

Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation

, 2017
Kombucha tea is a sweetened black tea beverage that undergoes fermentation with a starter culture of bacteria and yeast (SCOBY). In this study, gac (Momordica cochinchinensis) and mango (Mangifera indica) fruits were primarily chosen for infusion into ...
Bakar, Mohd FA, ulianti, Tri B., Mohd Ikhmal Haqeem Hassan, Fatin Syahirah Mohamed Yatim, Zainorizuan Mohd Jaini, S.A. Aziz, Nurus, Aeslina Abdul Kadir, Noor Amira Sarani, Farid, Dzulkarnain F.M.   +8 more
core   +1 more source

Evaluation of Enterobacteriaceae shedding and fecal microbiota in lean and obese Ossabaw pigs consuming sorghum kombucha during early weight management

Frontiers in Animal Science
Fermented foods such as kombucha are gaining attention as healthy dietary strategies. Sorghum is a climate-resilient grain with promising characteristics for functional foods and fermentation.
Victoria López, Emanolli Rodrigues dos Santos, Josefina Lacasa, Umut Yucel, Fadi Aramouni, Lindsey Hulbert, Valentina Trinetta   +6 more
doaj   +1 more source