Results 21 to 30 of about 195,966 (200)
Microbial Diversity and Interaction Specificity in Kombucha Tea Fermentations. [PDF]
mSystems, 2022 Through an integration of metagenomic and experimental approaches, our work reveals the diversity and nature of interactions among key taxa in kombucha microbiomes through the construction of synthetic microbial pairs. Manipulation of these microbes in kombucha has the potential to shape both the fermentation qualities of kombucha and the production of
Landis EA +5 more
europepmc +4 more sources
Kombucha - functional beverage: Composition, characteristics and process of biotransformation [PDF]
Hemijska Industrija, 2003 Kombucha is a refreshing beverage obtained by the proces of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation.
Markov Siniša L. +4 more
doaj +1 more source
Foods, 2023 Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based
Karolina Jakubczyk +4 more
doaj +1 more source
Erosive potential of ice tea beverages and kombuchas
Acta Odontologica Scandinavica, 2023 Kombuchas and other tea-based beverages are often perceived as healthy products despite the lack of knowledge on their effects on oral health. This in vitro study determined the erosive potential of commercial kombuchas, and ice teas compared to cola drinks.The pH and fluoride content of 7 kombuchas and 18 tea drinks were measured with ion-selective ...
Lind Elisa +6 more
openaire +2 more sources
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
openaire +2 more sources
Antioxidant Properties of Kombucha Made with Tartary Buckwheat Tea and Burdock Tea
Preventive Nutrition and Food Science, 2023 Kombucha is a beverage fermented by SCOBY, which is a symbiotic culture of bacteria and yeast. Recently, kombucha has received significant attention due to its health benefits, which include antioxidant and anti-obesity effects. In this study, we investigated the characteristics of kombucha made with Tartary buckwheat and burdock, both known for their ...
Yeon Ju Lee +3 more
openaire +2 more sources
Biological, chemical and antioxidant activities of different types Kombucha
Annals of Agricultural Sciences, 2020 Three types of Kombucha fermented tea, rice, and barley were produced in order to study their changes of biological and chemical parameters. About a 2-fold increase in mushroom dry weight after 8 days of growth was observed with Kombucha tea. The optical
Rania F. Ahmed +2 more
doaj +1 more source
Fermentation, 2023 Kombucha is a fermented tea beverage containing bioactive compounds from tea and vital compounds such as acetic acid, D-saccharic acid-1,4-lactone, and glucuronic and gluconic acids produced from the metabolic activities of bacteria and yeasts, which ...
Abidemi Oluranti Ojo, Olga de Smidt
doaj +1 more source
Scientific Reports, 2023 Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage.
Ly Tu Phung +8 more
doaj +1 more source
Journal of Agromedicine and Medical Sciences (AMS), 2023 Anaemic caused by Iron deficiency can be affected by a lack of vitamin C. Vitamin C can reduce ferrous iron (Fe3+) to ferrous (Fe2+) in the small intestine so that it is easily absorbed.
Tut Rayani Aksohini Wijayanti +1 more
doaj +1 more source