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Tea, Kombucha, and Health: A Review
Food Research International, 2000Abstract Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its beneficial effects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve resistance against cancer, prevent ...
C. Dufresne, E. Farnworth
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Kombucha Tea—A Double Power of Bioactive Compounds From Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY) [PDF]
Antioxidants, 2021 Hubert Antolak
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KOMBUCHA TEA: A BIORESOURCE FOR ACETICACID BACTERIA
, 2012 Kombucha or Tea fungus is a traditional fermented beverageobtained during sweetened tea fermentation conductedby acetic acid bacteria (AAB) and yeasts. Historically,Kombucha appeared first in Asia and thereafter its usesand consumption spread from Russia, central Europe andthen over the world.
L. Kallel, GULLO, Maria, M. Hamdi
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A Case of Kombucha Tea Toxicity
Journal of Intensive Care Medicine, 2008Introduction: Kombucha ``mushroom'' tea is touted to have medicinal properties. Here, we present a case of hyperthermia, lactic acidosis, and acute renal failure within 15 hours of Kombucha tea ingestion. Case Presentation: A 22 year old male, newly diagnosed with HIV, became short of breath and febrile to 103.0F, within twelve hours of Kombucha tea ...
Alison, SungHee Kole +3 more
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2015
Kombucha, fermented black tea with symbiotic association of bacteria and yeast, has been claimed by its drinkers for several health benefits. Health benefits of kombucha tea are directly associated with the composition and the concentration of the biomolecules present in it. Being a product fermented by bacteria and yeast association, kombucha has very
Rasu Jayabalan +2 more
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Kombucha, fermented black tea with symbiotic association of bacteria and yeast, has been claimed by its drinkers for several health benefits. Health benefits of kombucha tea are directly associated with the composition and the concentration of the biomolecules present in it. Being a product fermented by bacteria and yeast association, kombucha has very
Rasu Jayabalan +2 more
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Kombucha Tea: A Promising Fermented Functional Beverage
, 2019 Kombucha tea is produced by fermenting sweetened tea with mixture of symbiotic colony of bacteria (Acetobacter xylinum) and yeast (Brettanomyces, Zygosaccharomyces, Saccharomyces, Pichia). It is a popular traditional fermented drink with health-promoting
Gülşah Özcan Sinir +2 more
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The yeast spectrum of the ‘tea fungus Kombucha’
Mycoses, 1995Summary. The tea fungus ‘Kombucha’ is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several ...
P. Mayser +3 more
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The yeast spectrum of the 'tea fungus Kombucha'.
Mycoses, 1996The tea fungus 'Kombucha' is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several curative ...
P, Mayser +3 more
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Proceedings of International Conference on Halal Food and Health Nutrition
Kombucha is a fermentation product between green tea and microorganisms. The basic ingredients for kombucha can be obtained from plants that contain high antioxidants, such as green tea, butterfly pea flowers, rosella flowers, chamomile flowers and lavender flowers. The aim of this research was to determine the phenolic content and functional groups in
Eva Agustina +7 more
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Kombucha is a fermentation product between green tea and microorganisms. The basic ingredients for kombucha can be obtained from plants that contain high antioxidants, such as green tea, butterfly pea flowers, rosella flowers, chamomile flowers and lavender flowers. The aim of this research was to determine the phenolic content and functional groups in
Eva Agustina +7 more
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Investigation of kombucha tea as a colourant and biomordant
Pigment & Resin TechnologyPurpose This study aims to investigate for the first time the potential use of kombucha tea in textile applications as both a natural dye and an environmentally friendly biomordant. Design/methodology/approach This study used fabrics ...
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