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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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Assessment of propolis-fermented Kombucha tea’s microbiological, physicochemical and sensory characteristics [PDF]
Emirates Journal of Food and AgricultureThe 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
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Nutrients, 2022 The fermented tea beverage Kombucha is obtained through a series of biochemical and enzymatic reactions carried out by symbiotic cultures of bacteria and yeasts (SCOBY). It contains organic acids, vitamins, amino acids, and biologically active compounds, notably polyphenols, derived mainly from tea.
Karolina Jakubczyk +6 more
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Black and green kombucha tea: microbial dynamics and functional properties.
, 2023 reservedProbiotic rich foods and drinks are becoming more and more popular in the food market, and they have a large impact on human health. Kombucha is a fermented tea drink made from black or green tea and a symbiotic culture of bacterias and yeast ...
LATSONE, KARLINA
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PENGARUH PEMBERIAN “KOMBUCHA” TEH ROSELLA TERHADAP PROFIL DARAH MENCIT (Mus musculus L)
Agritech, 2015 “Kombucha” rosella tea is a functional fermented beverage product solution from the petals of rosella tea and sugar using a microbial starter “Kombucha” (Acetobacter xylinum and several kind of yeast). The objective of the experiment was to determine the
Mukhani Dwi Hidayanti +2 more
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Chapter 12 - Fermented plant-based beverage: kombucha
, 2022 Kombucha is a traditional drink made from fermented tea with a symbiosis of bacteria and yeast to produce a unique beverage taste with slight sweetness and sourness. The microorganisms in kombucha fermentation are mixed cultures of several microorganisms
Srianta, I, Zubaidah, E., Tewfik, I.
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PENGARUH TEH KOMBUCHA TERHADAP KEKERASAN ENAMEL: EFFECT OF KOMBUCHA TEA ON ENAMEL HARDNESS [PDF]
, 2010 Kombucha tea is a beverage product obtained by the fermentation of sugared tea with Kombucha starter. Kombucha tea believed as a healthy beverage. Healthy beverage kombucha tea consumed for its beneficial effects on human health.
Trimurni Abidin, Mita Zahara Hutagalung
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Antimicrobial and antioxidant activity of lemon balm Kombucha [PDF]
Acta Periodica Technologica, 2007 Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm kombucha as well as of particular control samples was determined by agar-well diffusion method.
Velićanski Aleksandra S. +4 more
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Developments of spray-dried Kombucha tea beverage [PDF]
, 2020 Kombucha tea (KT) is a healthy and refreshing beverage obtained from the fermentation of sugared tea by symbiotic cultures of acetic acid bacteria and fungi. However, KT will eventually turn too sour to drink and will become vinegar if over fermented.
Mat Nor, Nor Arifah
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Kombucha: is a cup of tea good for you? [PDF]
BMJ Case Reports, 2017 A 54-year-old asthmatic woman presented to hospital with a 10-day history of breathlessness. On examination, she was tachypnoeic with mild wheeze. She had preserved peak flows and was saturating at 100% on room air. Investigations revealed severe metabolic lactic acidosis.
Ailsa, Holbourn, Judith, Hurdman
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