Results 51 to 60 of about 4,761 (179)
Fermentation, 2023 Kombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic acid bacteria, and it has many health benefits.
Tharinee Klawpiyapamornkun +6 more
doaj +1 more source
Characterization and Analysis Kombucha Tea Antioxidant Activity Based on Long Fermentation as a Beverage Functional [PDF]
, 2017 Bacground: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast).
Nurikasari, M. (Maulina) +2 more
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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 +2 more
core +1 more source
From Grave to Cradle: Kombucha Waste for Sustainable Electronics
Advanced Science, Volume 13, Issue 15, 13 March 2026.This study introduces a sustainable method to purify kombucha bacterial cellulose (KBC) with sodium bicarbonate and hydrogen peroxide, avoiding harsh chemicals. KBC films are patterned with gold and function as pressure sensors for flatfoot gait detection. At the end‐of‐life, the KBC‐based device biodegrades in soil, leaving environmentally benign gold
Xin Ying Chan +6 more
wiley +1 more source
The survey of effect of Kombucha tea on activity of hepatic UDPGT enzyme in mice [PDF]
, 2015 Background and aims: Kombucha is an ancient food and healing source with Asian origin. Kombucha consists of a wide range of acids, including vitamin C, organic materials, enzymes, and B-group vitamins, which has provided it with immense value.
Adineh, Ahmad. +7 more
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Textural characteristics of fermented milk beverages produced by kombucha [PDF]
, 2009 Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture ...
Duraković Katarina G. +3 more
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Food Science &Nutrition, Volume 14, Issue 2, February 2026.This retrospective study evaluates whether greater adherence to an anti‐inflammatory diet is associated with biomarkers and gut microbiota profiles linked to reduced colorectal cancer risk. The study seeks to clarify how dietary patterns influence inflammation and gut microbiota, providing insights to guide effective prevention strategies for ...
Hantao Wang, Yunjie Shi, Wei Wang, Xu Li
wiley +1 more source
Protective effects of kombucha tea and silimarin against thioacetamide induced hepatic injuries in wistar rats [PDF]
, 2013 Plants consumed by human contain thousands of phenolic compounds. The effects of dietary polyphenols is of great interest due to their antioxidative and possible anticarcinogenic activities.
Ahangar Darabi, Mahboobeh. +2 more
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Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.The fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Aimone Ferri +7 more
wiley +1 more source
Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality
FermentationThe relationship between Kombucha fermentation process parameters and microbial composition was investigated. Green tea Kombucha fermented slower, producing a higher sugar/acid ratio, residual sucrose, and sweeter taste compared to black tea Kombucha. No
Saikiran Chaluvadi +7 more
doaj +1 more source