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 +1 more
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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 +12 more
doaj +1 more source
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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Modulation of kombucha microbial community by different tea types and probiotic supplementation
Discover FoodThis study investigated the impact of tea type and probiotic supplementation on the microbial communities in kombucha. The research focused on four kombucha variations: Control Kombucha (black tea), Hibiscus Kombucha, Lavender Kombucha, and Probiotic ...
Doğan Kürşad Aktas +4 more
doaj +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 +2 more
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Carbon Quantum Dots Meet Perovskite Solar Cells: A Review of Multifunctional Synergies
Carbon Energy, Volume 8, Issue 9, September 2026.This review highlights the multifunctional role of carbon dots in perovskite solar cells. Their applications as additives and interfacial modifiers are discussed in terms of crystallization control, defect passivation, energy‐level alignment, and environmental stability.
Yagmur Su Sayin +3 more
wiley +1 more source
Comparison of in vivo antidiabetes activity of snake fruit Kombucha, black tea Kombucha and metformin [PDF]
, 2019 The research compared antidiabetic activity of snake fruit Kombucha, black tea Kombucha and metformin in streptozotocin-induced diabetic rats. Snake fruit Kombucha, black tea Kombucha and metformin were orally administered to the diabetic rats daily ...
Zubaidah, Elok +6 more
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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 +6 more
doaj +1 more source
Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
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