Results 51 to 60 of about 208,383 (189)
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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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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Comparison of Antimicrobial Properties of Kombucha Fermented from Green Tea, Black Tea and Yerba Mate [PDF]
, 2015 Kombucha tea is a popular health beverage that is brewed from the fermentation of tea and sugar using a culture of yeast and bacteria. Traditional kombucha brews utilize black and green teas derived from the Camelia sinensis plant. However recent reports
Prophet, Cameron
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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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Kombucha tea beverage: Microbiological characteristic, antioxidant activity, and phytochemical composition [PDF]
, 2019 The aim of the present study was to determine the microbial composition, antioxidant activity, and content of phytochemicals in prepared kombucha tea beverage. Microbiota was identified by MALDI-TOF mass spectrometry, antioxidant activity of beverage was
E. Ivanišová +11 more
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Physicochemical and microbiological characteristics of fruit-based kombucha [PDF]
, 2023 Kombucha is a fermented drink made out of tea leaves, although recently other alternatives were considered as substitutes, such as fruits. Using different types of fruit could affect the characteristics of fruit-based kombucha.
Cahyadi, A.B. +3 more
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Perbandingan Total Mikroba Kombucha dengan Variasi Jenis Teh dan Lama Fermentasi [PDF]
, 2020 . Kombucha is a fermented beverage made from tea and sugar. This fermentation is a work of bacteria and yeast consorsia that make a powerful symbiosis cooperation resulting kombucha with quality chemically increased. This kombucha is a healthful beverage
Nawir, Nurhilmi +5 more
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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 +4 more
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ANTIFUNGAL ACTIVITY OF KOMBUCHA TEA AGAINST HUMAN PATHOGENIC FUNGI [PDF]
, 2016 Objective: In general, infectious diseases still known as a major contributor to the number of morbidity and mortality in the worldwide besideother diseases. Infections are ordinarily caused by viruses, bacteria, and fungi. Several human pathogenic fungi
Anggadiredja, Kusnandar +2 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
openaire +2 more sources