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Formulation and Characterization Tests of SCOBY Kombucha Gel [PDF]

Biology, Medicine & Natural Product Chemistry
The wound is the damage to body tissues caused by various factors such as accidents, sharp object scratches, etc. Proper care is necessary to accelerate the wound healing process.
Funsu Andiarna, Irul Hidayati, Risa Purnamasari   +2 more
exaly   +5 more sources

The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours Towards a Novel Ice Cream [PDF]

Foods, 2023
With the growing demand for sustainable practises, the food industry is increasingly adopting circular economy approaches. One example is recycling the symbiotic culture of bacteria and yeast (SCOBY) used in kombucha fermentation to create value-added ...
Lokesh Kumar, Luca Serventi, Damir D Torrico   +2 more
exaly   +6 more sources

Effect of Different Concentration of SCOBY Kombucha as an Anti-Acne Against Staphylococcus aureus in the Ear of Mice (Mus musculus) [PDF]

Biology, Medicine & Natural Product Chemistry
SCOBY (Symbiotic Culture of Bacteria and Yeast) results from symbiosis between yeast and bacteria during fermentation. SCOBY kombucha gel combined with orange peel extract has antibacterial compounds that can inhibit the growth of S. aureus bacteria. The
Hanik Faizah, Risa Purnamasari, Eva Agustina   +2 more
exaly   +4 more sources

Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks [PDF]

Microorganisms, 2021
For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink ...
Monika Trząskowska, Iwona Scibisz, Patryk Pokorski   +2 more
exaly   +5 more sources

Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America

Microorganisms, 2021
Kombucha fermentation is initiated by transferring a solid-phase cellulosic pellicle into sweetened tea and allowing the microbes that it contains to initiate the fermentation.
Keisha Harrison, Chris Curtin
doaj   +2 more sources

Isolation and Purification of Antibacterial Compound from Kombucha of SCOBY. [PDF]

J Microbiol Biotechnol
The misuse of antibiotics has contributed to the widespread emergence of antimicrobial resistance (AMR), emphasizing the need for alternative antimicrobial agents. Kombucha, a fermented beverage containing a symbiotic culture of bacteria and yeast (SCOBY), has gained attention for its antibacterial activity and potential health benefits.
Nam Y, Lee J, Kim SR, Kim JN.
europepmc   +4 more sources

SCOBY Cellulose Modified With Apple Powder—Biomaterial With Functional Characteristics

International Journal of Molecular Sciences, 2023
The need for new non-animal and non-petroleum-based materials is strongly emphasized in the sustainable and green economy. Waste materials have proven a valuable resource in this regard. In fact, there have been quite a large number of goods obtained from wastes called “Vegan leather” that have gained the clothing market’s attention in recent years. In
Karolina Ludwicka, Malgorzata Anita Bryszewska, Jakub Jędrasik   +2 more
exaly   +3 more sources

Symbiotic Culture of Bacteria and Yeast (SCOBY) in the Food Sector as a Source of Polysaccharides and Other Applications in the Food Sector

Polysaccharides
The SCOBY (Symbiotic Culture of Bacteria and Yeast) is a microbial consortium composed of a diverse range of bacteria and yeasts that coexist symbiotically.
Adriana Carolina Flores-Gallegos, Juan A Ascacio-Valdes, Mariela R Michel   +2 more
exaly   +3 more sources

Studi karakteristik kimia minuman probiotik kombucha sari kulit nanas (Ananas comosus)

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2023
Kombucha is probiotic baverage, made from tea with sugar and starter SCOBY with time fermentation 4-14 days. Time of fermentation can be affects to physical and chemical properties of kombucha.
Rahmah Utami Budiandari, Rima Azara, Ro’biatul Adawiyah, Andriani Eko Prihatiningrum   +3 more
doaj   +1 more source

Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast)

Journal of Applied Food Technology, 2021
Cascara, the dried outer pulp and skin of the coffee cherry is usually discarded as waste. However, there is a growing interest in reutilizing this coffee cherry by-product as a unique product. This study aims to determine the effect of fermentation time
Bhakti Etza Setiani, Yasinta Azhar Sausan, Siti Susanti   +2 more
doaj   +1 more source