Results 41 to 50 of about 238,088 (240)
Journal of Advanced Research in Natural and Applied Sciences, 2023 Kombucha, a fermented beverage, is popular for its prophylactic and therapeutic properties. Kombucha is a traditionally black tea infusion fermented with a symbiotic bacteria and yeast consortium (SCOBY) under aerobic conditions for 7-21 days.
Cemhan Doğan, Nurcan Doğan
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Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
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Kombucha tea antioxidant activity (647.47)
The FASEB Journal, 2014 Kombucha is a black tea product that is produced by fermentation using a symbiotic colony of bacteria and yeast. Kombucha originated in China and in recent years has gained popularity because of its proposed health benefits that could include antioxidant protection.
Kelli Rush +4 more
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The effect of different sweeteners on the free radical scavenging activities, alcohol contents, sugar reductions, and hedonic properties of green tea kombucha [PDF]
Pharmaceutical Sciences Asia, 2023 Green tea (Camellia sinensis) consumption has increased due to the compounds in green tea that have health benefits. Fermenting brewed green tea with a Symbiotic Culture of Bacteria and Yeast (SCOBY) to create green tea kombucha is a suitable strategy to
Muhammad Shidiq Rukman +2 more
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Kombucha Tea Production Using Different Tea Raw Materials
Bioscience, 2019 Tea (Camellia sinensis) is an agricultural product that is widely issued by people around the world. Some types of tea in the world are green tea, black tea, oolong tea and white tea. Kombucha tea is brewed water for tea and sugar then given bacteria and fungi and fermented for 7-10 days.
Putri Ardila Sari, Irdawati Irdawati
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Evaluation of fermented tea (kombucha) quality
Žemės ūkio mokslai, 2020 The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions.
Vanesa Šliažaitė +2 more
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Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile
Food Chemistry Advances, 2022 Fermentation is one of the oldest preservation techniques used by mankind with known actions of fermentation dating back to several millennia before the common era. From this came the fermentation of tea beverages which we commonly call kombucha.
Peyton Bishop +3 more
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Filtered Kombucha Tea Rings the Bell for TLR2, TLR4, MYD88, and Dectin-1 in Mice Model of Colitis [PDF]
Research Journal of Pharmacognosy, 2020 Background and objectives: TLR2, TLR4, and Dectin-1 (Clec7) are pattern recognition receptors (PRRs) expressed by intestinal epithelia cells and MYD88 is a signaling molecule of TLR2 and TLR4.
Elaheh Mahmoudi* +2 more
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Preparation of kombucha from winter savory (Satureja Montana L.) in the laboratory bioreactor [PDF]
, 2005 The possibility of obtaining kombucha from winter savory tea has been tested in the laboratory bioreactor by applying starter cultures and traditional way of inoculation.
Cvetković Dragoljub D. +1 more
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Ethanol Concentration of Kombucha Teas in British Columbia, Canada
Journal of Food Protection, 2021 Kombucha is a sweetened tea beverage fermented by bacterial and yeast cultures. Sweeteners, such as glucose, sucrose, fructose, and others are converted by yeasts into ethanol and then by Acetobacter and other bacterial species into a weak acetic acid solution that is diluted, flavored, and packaged into glass or aluminum cans for consumer consumption.
Sung Sik Jang +5 more
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