Results 61 to 70 of about 195,966 (200)

Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation

Scientific Reports
Kombucha tea is a fermented tea that produced by acetic acid bacteria and yeast. In this study, the kombucha tea from white, green and black tea was studied for its microbial composition, chemical profile, and biological activities during 15-day ...
Nitsanat Cheepchirasuk, Thida Kaewkod, Sureeporn Suriyaprom, Varachaya Intachaisri, Pornpimon Ngamsaard, Yingmanee Tragoolpua   +5 more
doaj   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

The determination of anions and metals in kombucha using ion chromatography and inductively coupled plasma optical emission spectroscopy [PDF]

, 2016
Kombucha is a fermented tea that has been consumed since the time of the Tsin Dynasty inChina.1 It is produced from the modification of sweetened tea by a symbiotic culture of bacteriaand yeast.
NC DOCKS at Western Carolina University, Harris, Monesha Ann   +1 more
core  

Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars

Foods, 2022
Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant ...
Maciej Ireneusz Kluz, Karol Pietrzyk, Miłosz Pastuszczak, Miroslava Kacaniova, Agnieszka Kita, Ireneusz Kapusta, Grzegorz Zaguła, Edyta Zagrobelna, Katarzyna Struś, Katarzyna Marciniak-Lukasiak, Jadwiga Stanek-Tarkowska, Adrian Vasile Timar, Czesław Puchalski   +12 more
doaj   +1 more source

Tea As The Best Medium For The Growth of Kombucha

, 2022
This task is a substitute task for the final semester exam in 2022 with lecturer Muhammad Nazri Janra, M.Si, M.A. This paper concerns the science of microbiology and biochemistry which discusses what media is best for the growth of kombucha. Kombucha is a fermented product using Acetobacter bacteria and several types of yeast as the starter. The medium
openaire   +2 more sources

Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage

Polish Journal of Food and Nutrition Sciences, 2019
Kombucha is a fermented tea beverage, which is traditionally prepared by fermenting sweetened black tea with tea fungus, which is a consortium of yeasts and acetic acid bacteria.
Dragoljub Cvetković, Aleksandra Ranitović, Dragiša Savić, Nataša Joković, Ana Vidaković, Lato Pezo, Siniša Markov   +6 more
doaj   +1 more source

Bioactive Components and Functional Applications of Sea Buckthorn: A Review

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Sea buckthorn (Hippophae rhamnoides L.) is a multifunctional food resource whose bioactive composition and functional potential depend strongly on plant part, extraction method, and processing matrix. Fruits and juices are rich in vitamin C, organic acids, carotenoids, phenolic acids, and flavonol glycosides; leaves provide abundant flavonoids ...
Xiaogang Guo, Laifeng Zhuo, Yanru Feng, Menghui Lin, Thanh Ninh Le, Minjie Zhao, Haiying Cai   +6 more
wiley   +1 more source

The kombucha from Rhizophora mucronata Lam. herbal tea: Characteristics and the potential as an antidiabetic beverage [PDF]

Journal of Pharmacy & Pharmacognosy Research, 2020
Context: Kombucha from tea is reported to be beneficial for health. Moreover, it can be used as a hepatoprotective, antiproliferative, antimicrobial, antidiabetic, and antilipidemic agent and is capable of healing stomach ulcers.
Hardoko, Evi K. Harisman, Yunita E. Puspitasari   +2 more
doaj  

Safety Evaluation of an Aqueous Root and Leaf Extract of Ashwagandha ( Withania somnifera )

Phytotherapy Research, Volume 40, Issue 8, Page 5030-5047, August 2026.
Sensoril, an aqueous root and leaf extract of ashwagandha showed no evidence of mutagenicity in the in vitro Ames assay, was negative in the in vitro micronucleus, in vivo mammalian bone marrow chromosome aberration assays, and was well tolerated in the rat at up to 4000 mg/kg BW/day when administered orally for a period of 90 days. The data from these
Mukesh Summan, Candace L. Doepker, Gregory P. Brorby   +2 more
wiley   +1 more source

Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality

Fermentation
The 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, Arland T. Hotchkiss, Benjamin Smith, Bianca McVaugh, Andre K. White, Giselle K. P. Guron, John A. Renye, Kit L. Yam   +7 more
doaj   +1 more source