Results 111 to 120 of about 195,966 (200)

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  

On transducing properties of kombucha−proteinoid complexes [PDF]

We investigate the information processing capacities of kombucha−proteinoid proto−brains, focusing on the transducing properties through accommodation spiking, tonic bursting spiking, and optical and acoustic stimulation.
Nikolaidou, Anna, Mougkogiannis, Panagiotis, Adamatzky, Andrew   +2 more
core   +1 more source

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

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

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

ANTIFUNGAL ACTIVITY OF KOMBUCHA TEA AGAINST HUMAN PATHOGENIC FUNGI [PDF]

, 2016
Objective: In general, infectious diseases still known as a major contributor to the number of morbidity and mortality in the worldwide besideother diseases. Infections are ordinarily caused by viruses, bacteria, and fungi. Several human pathogenic fungi
Anggadiredja, Kusnandar, Yuniarto, Ari, Annisa Nur Aqidah, Riana   +2 more
core   +1 more source

Nutraceutical evaluation of kombucha and potential application as microbial starter in bakery products

reservedKombucha is a tea beverage fermented by a symbiotic culture of bacteria and yeasts (SCOBY). Recently, interest in using it beyond its traditional use has increased.
TAWFIK, RAGY NADER RAGHEB
core  

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

Analysis of Phenolic Content in Green Tea Kombucha and Rosella (Hibiscus sabdariffa) Kombucha Using Spectrophotometer Uv-Vis

Phenolic compounds are compounds that have hydroxyl groups and are most abundant in plants. Green tea and rosella flowers are types of plants that contain phenolic compounds and can be used as ingredients to make kombucha tea drinks.
Andiarna, Funsu, Putri, Fathma Cantika, Nafisah, Raihana Frika, Nuriyah, Nafiatul, Hidayati, Irul   +4 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