Results 201 to 210 of about 238,088 (240)

Kombucha Tea Fermentation: A Review

Journal of the American Society of Brewing Chemists, 2020
Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha culture, a symbiotic culture of bacteria and yeasts.
David Laureys, Scott J. Britton, Jessika De Clippeleer   +2 more
openaire   +1 more source

A Case of Kombucha Tea Toxicity

Journal of Intensive Care Medicine, 2008
Introduction: 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, Heather D, Jones, Russell, Christensen, Jay, Gladstein   +3 more
openaire   +2 more sources

Effects of Kombucha Tea on C.elegans

Lab Animal
Alexandra Le Bras
openaire   +2 more sources

Kombucha tea fermentation: Microbial and biochemical dynamics

International Journal of Food Microbiology, 2016
Kombucha 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.
Somnath, Chakravorty, Semantee, Bhattacharya, Antonis, Chatzinotas, Writachit, Chakraborty, Debanjana, Bhattacharya, Ratan, Gachhui   +5 more
openaire   +2 more sources

Tea, Kombucha, and health: a review

Food Research International, 2000
Abstract 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
openaire   +1 more source

Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile

Food Chemistry, 2021
Zijuan tea is a representative anthocyanin-rich tea cultivar in China. In this study, Zijuan tea was used to produce a novel kombucha beverage (ZTK). The physicochemical, sensory properties, and antioxidant activity of ZTK were compared with that of black tea kombucha (BTK) and green tea kombucha (GTK).
Chun, Zou, Ru-Yi, Li, Jian-Xin, Chen, Fang, Wang, Ying, Gao, Yan-Qing, Fu, Yong-Quan, Xu, Jun-Feng, Yin   +7 more
openaire   +2 more sources

Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp

Journal of Agricultural Sciences
The study aimed to evaluate the potential of creating a functional beverage by enriching Anthriscus sylvestris (L.) kombucha production with guava peel and pulp, showcasing the variety and richness of the product formulations.
F. Yangılar, Merve Dilara Gerek
semanticscholar   +1 more source

Kombucha Tea: Metabolites

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, Radomir V. Malbaša, Muthuswamy Sathishkumar   +2 more
openaire   +1 more source

Kombucha tea from ambarella fruit as a natural antibacterial agent against Escherichia Coli and Staphylococcus aureus

Acta Chimica Asiana
Kombucha tea is a traditional fermented beverage known for its probiotic benefits, produced from sweetened tea fermented with a Symbiotic Culture of Bacteria and Yeast (SCOBY).
M. Nasution, Agfa Febriyananda
semanticscholar   +1 more source