Results 11 to 20 of about 238,088 (240)

Effect of Sheep's Whey Edible Coatings with a Bioprotective Culture, Kombucha Tea or Oregano Essential Oil on Cheese Characteristics. [PDF]

Foods
Films and coatings based on biopolymers have been extensively studied in recent years since they have less impact on the environment, can be obtained from renewable sources, have good coating and film-forming capacity, are biodegradable and can have ...
Pereira CD, Varytskaya H, Łydzińska O, Szkolnicka K, Gomes D, Pires A.   +5 more
europepmc   +2 more sources

Drosophila models of the anti-inflammatory and anti-obesity mechanisms of kombucha tea produced by Camellia sinensis leaf fermentation. [PDF]

Food Sci Nutr
Kombucha tea is a traditional beverage originating from China and has recently gained popularity worldwide. Kombucha tea is produced by the fermentation of tea leaves and is characterized by its beneficial properties and varied chemical content produced ...
Tran DB, Le NKN, Duong MT, Yuna K, Pham LAT, Nguyen QCT, Tragoolpua Y, Kaewkod T, Kamei K.   +8 more
europepmc   +2 more sources

What does Kombucha Tea Improve the Stool Passage in Patients with Schizophrenia? A Preliminary Results of A Randomized, Double-blind Placebo-controlled Clinical Study [PDF]

Eur Psychiatry
Introduction Patients with schizophrenia frequently have difficulties in defecation which may lead to adverse health consequences. Many interventions have been proposed to resolve the problems but not usually effective.
Hong A, Shih Y, Yang Y.
europepmc   +2 more sources

Potential probiotic and functional properties of Brettanomyces strains isolated from kombucha tea. [PDF]

Front Microbiol
Kombucha, a beverage traditionally obtained through the fermentation of tea, is believed to have beneficial health properties. Therefore, characterizing the microorganisms responsible for this fermentation is essential to demonstrate its potential health
Areal-Hermida L, Coelho P, Pichardo-Gallardo Á, Prudêncio C, Sieiro C.   +4 more
europepmc   +2 more sources

Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). [PDF]

Antioxidants (Basel), 2021
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts).
Antolak H, Piechota D, Kucharska A.
europepmc   +2 more sources

Assessment of propolis-fermented Kombucha tea’s microbiological, physicochemical and sensory characteristics [PDF]

Emirates Journal of Food and Agriculture
The functional properties of fermented foods have a significant impact on human health. Kombucha tea is a functional food that provides numerous prophylactic and therapeutic benefits.
Rabia Turkoğlu Bacanak, Erhan Keyvan
doaj   +4 more sources

Advances in Kombucha Tea Fermentation: A Review [PDF]

Applied Microbiology, 2022
Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are still not fully understood; however, the emergence of culture-independent techniques has allowed a more ...
Laura M. Nyhan, Kieran M. Lynch, Aylin W. Sahin, Elke K. Arendt   +3 more
openaire   +2 more sources

Daily Consumption of Kombucha Influences the Urinary and Plasma Metabolome in a Healthy Human Cohort. [PDF]

Food Sci Nutr
An 8‐week randomized, double‐blind trial tested daily canned kombucha intake (330 mL) in healthy adults. Urinary metabolomics revealed increased polyphenol‐ and fermentation‐related metabolites, while plasma analysis showed reduced acetic acid and slightly lower isoButyric acid.
Lloyd AJ, Nash RJ, Taylor ANW, Warren-Walker A, Davies C, Martinez Martin MJP, Moron-Garcia OM, Watson A, Lyons L, Pavey MJ, Wilson T, Beckmann M, Remoundou K, Holt N.   +13 more
europepmc   +2 more sources

Exploring the microbial composition and metabolites in dark tea Kombucha: a comparative analysis with green tea Kombucha

Beverage Plant Research
Kombucha is typically fermented from green or black tea using symbiotic colonies of bacteria and yeasts (SCOBY), known for its rich bioactive components. However, dark tea kombucha, particularly its nonvolatile metabolites, remains underexplored.
Qing Nie, Shuqia Ding, Mingwei Xie, Huan Wu, Qing Guo, Jiayi Yuan, Yuelan Pang, Xianjun Liao, Zhusheng Liu, Zhonghua Liu, Shuxian Cai   +10 more
doaj   +2 more sources

Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation [PDF]

Scientific Reports
Kombucha tea is a fermented tea that produced by acetic acid bacteria and yeast. In this study, the kombucha tea from white, green and black tea was studied for its microbial composition, chemical profile, and biological activities during 15-day ...
Nitsanat Cheepchirasuk, Thida Kaewkod, Sureeporn Suriyaprom, Varachaya Intachaisri, Pornpimon Ngamsaard, Yingmanee Tragoolpua   +5 more
doaj   +2 more sources