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Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha
LWT - Food Science and Technology, 2022 Dahong Wang, Jiangfeng Yuan
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Kombucha tea fermentation: Microbial and biochemical dynamics
International Journal of Food Microbiology, 2016Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it.
Antonis Chatzinotas +2 more
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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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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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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
openaire +1 more source
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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DEVELOPMENT OF KOMBUCHA FROM BLACK TEA AND DRIED ORANGE PEEL TEA
ICCMETS Conference Proceedings 2023, 2023Kombucha is a fermented tea beverage prepared by inoculating sweetened tea with symbiotic culture of bacteria and yeast (SCOBY). SCOBY is generally perceived as a cellulose-based thick biofilm floating in kombucha. Kombucha has been gaining increasing attention globally owing to its numerous health benefits.
Panchalee Pathanibul +2 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
openaire +1 more source
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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Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile
Food Chemistry, 2021Yong-Quan Xu, Jun-Feng Yin, Ying Gao
exaly