Results 151 to 160 of about 238,088 (240)

Antioxidant, Antiproliferative, Antibacterial, and Antimalarial Effects of Phenolic-Rich Green Tea Kombucha

Beverages
Green tea kombucha, produced using a green tea (Camellia sinensis) grown in Brazil, was characterized and its in vitro bioactive properties were evaluated. Overall, 92 phenolic compounds were identified (70.7% flavonoids, 25% phenolic acids, 2.2% lignans,
Udielle Vermelho Lacerda, Carolina Vargas Pereira da Costa, Rodrigo Rezende Cardoso, Carolina Thomaz dos Santos D’Almeida, Mariana Araújo Vieira do Carmo, Amanda dos Santos Lima, Laura da Silva Cruz, Amanda Bubula de Souza, Philipe Oliveira Fernandes, Vinícius Gonçalves Maltarollo, Mariana Simões Larraz Ferreira, Luciana Azevedo, Monique Renon Eller, Viviana Corich, Alessio Giacomini, Frederico Augusto Ribeiro de Barros   +15 more
doaj   +1 more source

A systematic, complexity-reduction approach to dissect the kombucha tea microbiome. [PDF]

Elife, 2022
Huang X, Xin Y, Lu T.
europepmc   +1 more source

OPTIMASI FORMULASI TEH PUTIH, MALTODEKSTRIN, DAN NATRIUM BIKARBONAT TERHADAP KARAKTERISTIK EFFERVESCENT TEH PUTIH [PDF]

, 2018
Tujuan penelitian ini adalah untuk menentukan formulasi yang optimal dari ekstrak teh putih, maltodekstrin dan natrium bikarbonat terhadap karakteristik tablet effervescent teh putih dengan menggunakan program Design Expert metode Mixture Design d ...
Alvina Putri Pratiwi, 133020309
core  

Investigation of the Influence of Different Camellia sinensis Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits

Beverages
Teas derived from Camellia sinensis are traditionally used in kombucha fermentation, a process in which bacteria and yeasts play key roles. This study aimed to evaluate the effects of green, black, and white teas, as well as their combinations, on the ...
Raniele Oliveira Alves, Amanda Lins Bispo Monteiro, Camila Macaúbas da Silva, Tania Maria Sarmento da Silva, Rodrigo Lira de Oliveira, Camila Souza Porto, Tatiana Souza Porto   +6 more
doaj   +1 more source

Application of Iron Nanoparticles Synthesized from a Bioflocculant Produced by Yeast Strain Pichia kudriavzevii Obtained from Kombucha Tea SCOBY in the Treatment of Wastewater. [PDF]

Int J Mol Sci, 2023
Tsilo PH, Basson AK, Ntombela ZG, Dlamini NG, Pullabhotla RVSR.   +4 more
europepmc   +1 more source

Kombucha fortified with Cascade hops (Humulus lupulus L.): enhanced antioxidative and sensory properties

Applied Microbiology and Biotechnology
In recent years, there has been a surge in the production of kombucha—a functional beverage obtained via microbial fermentation of tea. However, fresh, unpasteurized kombucha is sensitive to quality deterioration as a result of, among other factors ...
Maciej Ditrych, Jakub Jędrasik, Kamil Królak, Nadia Guzińska, Katarzyna Pielech-Przybylska, Sylwia Ścieszka, Mogens Larsen Andersen, Edyta Kordialik-Bogacka   +7 more
doaj   +1 more source

Microbial composition, bioactive compounds, and sensory evaluation of Kombucha prepared with green tea and black tea

Beverage Plant Research
Kombucha, a traditional fermented tea beverage, is produced through the combined action of yeast, lactic acid bacteria, and acetic acid bacteria, offering various health benefits.
Jiayi Yuan, Qing Nie, Wenjing Pan, Zhonghua Liu, Jianhua Wu, Zhusheng Liu, Shuxian Cai   +6 more
doaj   +1 more source

Application of the "SCOBY" and Kombucha Tea for the Production of Fermented Milk Drinks. [PDF]

Microorganisms, 2021
Kruk M, Trząskowska M, Ścibisz I, Pokorski P.   +3 more
europepmc   +1 more source

PENGARUH WAKTU INKUBASI PADA FERMENTASI CAIRAN KOPI DENGAN INOKULUM “Kultur Kombucha” TERHADAP KADAR ASAM ASETAT, GULA REDUKSI DAN pH [PDF]

, 2007
Kultur kombucha merupakan kultur campuran bakteri dan khamir yang bila diinokulasi pada cairan teh manis akan menghasilkan kombucha tea yang mengandung nutrisi, vitamin, zat-zat antibiotik dan antiracun yang berkhasiat untuk menyembuhkan berbagai ...
A’yunina , Kurroti
core  

Reconstruction of Synthetic Microbial Communities for Kombucha Fermentation and Process Optimization Based on Sensory Evaluation

Shipin gongye ke-ji
In order to enhance the flavor sensory attributes and quality stability of kombucha, utilization of specific strain based synthetic microbial communities (SMC) during the fermentation process was recognized as reliable strategy for kombucha production ...
Hui MA, Jing ZHANG, Chuanwang TONG, Tao FENG, Lingyun YAO   +4 more
doaj   +1 more source