Results 51 to 60 of about 238,088 (240)

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., Cvetković Dragoljub D., Markov Siniša L., Tumbas Vesna T., Savatović Slađana M.   +4 more
doaj   +1 more source

Kombucha fermentation on raw extracts of different cultivars of Jerusalem artichoke [PDF]

, 2007
Kombucha is a symbiosis between yeasts and acetic bacteria. It usually grows on sweetened black tea, but cultivation is possible on many other substrates. Jerusalem artichoke tubers extract is one of them.
Kolarov Ljiljana A., Lončar Eva S., Malbaša Radomir V.   +2 more
core   +1 more source

Antimicrobial activity of kombucha made from Rtanj tea [PDF]

Hemijska Industrija, 2005
Kombucha is a beverage with special therapeutic properties produced by the metabolic activity of yeasts and acetic acid bacteria in sweetened black tea (traditional cultivation medium).
Cvetković Dragoljub D., Markov Siniša L., Velićanski Aleksandra   +2 more
doaj   +1 more source

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, Sussi Astuti, Maria Erna Kustyawati   +2 more
doaj   +1 more source

The effects of green tea and black tea on the total acid, alcohol content, and antioxidant levels in kombucha [PDF]

BIO Web of Conferences
This research aimed to determine the effects of green tea and black tea on the total acid content, alcohol concentration, and total phenolic content of kombucha.
Lembono Pilandari, Firdaus Lieneilson, Tanuwidjaja Kornelius Sophiano   +2 more
doaj   +1 more source

Research progress on alternative kombucha substrate transformation and the resulting active components

Frontiers in Microbiology, 2023
Kombucha is a customary tea-based beverage that is produced through the process of fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast (SCOBY).
Jingqian Su, Qingqing Tan, Qian Tang, Zhiyong Tong, Minhe Yang   +4 more
doaj   +1 more source

Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

Journal of Food Quality, 2021
Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks.
Yi Hsieh, Ming-Chung Chiu, Jui-Yu Chou
doaj   +1 more source

Detoxification of Patulin by Kombucha tea culture [PDF]

CyTA - Journal of Food, 2015
Kombucha is a refreshing beverage, obtained by fermenting sugared tea with a symbiotic culture of acetic acid bacteria and yeast, consumed for its positive effects on human health. In this study, the potential of kombucha supernatant for reduction of patulin (PAT) of three toxigenic fungal strains (Penicillium expansum LC015096, Talaromyces ...
Ismaiel, Ahmed A., Bassyouni, Rasha H., Zeinat Kamel, Gabr, Shaimaa M.   +3 more
openaire   +1 more source

Changes in Bioactive Compounds, Antioxidant Activities and Chemical Properties of Pickled Tea By-Product Fermentation: Promising Waste Management and Value-Added Product

Fermentation, 2022
Pickled tea is an ethnic fermented product produced using Assam tea (Camellia sinensis var. assamica) leaves. It is produced in large quantities every year and the liquid waste from its production is estimated to be up to 2500 mL per every kilogram of ...
Sawarin Wispen, Pimpinan Somsong, Chalat Santivarangkna, Pimsiri Tiyayon, Wimonphan Chathiran, Karl R. Matthews, Warangkana Srichamnong   +6 more
doaj   +1 more source

Uji Aktivitas Imunomodulator Fermentasi Teh Hitam Jamur Kombucha Terhadap Roliferasi Sel Limfosit Mencit Galur Balb/c Secara in Vitro [PDF]

, 2014
Teh kombucha diperoleh dari hasil fermentasi larutan teh, gula dan koloni kombucha. Fermentasi teh hitam jamur kombucha (FTHJK) secara empiris, terbukti dapat meningkatkan sistem kekebalan tubuh.
Qodriyan Sofiakmi, Rahma Laila, Sasmito, E. (Ediati), Ulfah, M. (Maria)   +2 more
core   +1 more source