Results 11 to 20 of about 1,951 (199)

Potency of kombucha SCOBY-derived cellulose for biodegradable and edible film development

Frontiers in Sustainable Food Systems
The increasing environmental concerns associated with synthetic plastic packaging have accelerated the development of sustainable alternatives. Kombucha-derived symbiotic culture of bacteria and yeast (SCOBY) has emerged as a promising low-cost source of
Ata Aditya Wardana, Rizka Aulia Rahma, Viera Nu'riza Pratiwi, Viera Nu'riza Pratiwi, Lia Ratnawati, Jhauharotul Muchlisyiyah, Jhauharotul Muchlisyiyah   +6 more
doaj   +2 more sources

Utilization of Cellulose Symbiotic Culture of Bacteria and Yeast (SCOBY) with Sweet Tea Media as Methylene Blue and Brilliant Green Biosorbent Material [PDF]

Journal of Materials Exploration and Findings, 2023
The cellulose from Symbiotic Culture of Bacteria and Yeast (SCOBY) can be used as a biosorbent for dye adsorption, such as Methylene Blue and Brilliant Green.
Leonard Mateus Sigiro, Ahmad Maksum, Donanta Dhaneswara   +2 more
doaj   +2 more sources

From Tea Fermentation to New Technologies: Multisectoral Applications of Kombucha SCOBY Through the Lens of Methodi Ordinatio

Fermentation
The Symbiotic Culture of Bacteria and Yeast (SCOBY) is a cellulose-based biofilm resulting from the fermentation of sweetened tea by a microbial consortium of acetic acid bacteria and yeasts.
Nicole de M. Vianna, Gabriel Albagli, Adejanildo da S. Pereira, Priscilla F. F. Amaral   +3 more
doaj   +2 more sources

Eugenyl salicylate nanoemulsion in roselle kombucha: Culturable counts and SCOBY-associated 16S/ITS microbial profiles [PDF]

Journal of Pharmacy & Pharmacognosy Research
Context: Roselle kombucha may serve as a matrix for hydrophobic bioactive compounds; however, its microbial profile after supplementation with eugenyl salicylate nanoemulsion remains insufficiently characterized.
Warsito Warsito, Elok Zubaidah, Tri Ardyati, Risna Silvianti, Rista N. Rohmah, Aqidatul Izza   +5 more
doaj   +2 more sources

In Vitro Gastrointestinal Digestion and Gut Fermentation of Atlantic Forest Fruit-Flavored Kombucha: Gut Microbiota Dynamics and Bioactive Compound Bioaccessibility. [PDF]

Mol Nutr Food Res
Atlantic Forest fruit‐flavored kombucha affects gut microbiota and bioactive compounds during simulated digestion and gut fermentation. Beneficial microorganisms survived digestion, while flavored kombucha showed high antioxidant activity. Fermentation increased short‐chain fatty acids, especially acetate. Gut microbiota changed over time, with effects
de Faria Forato K, Dos Santos Domingues V, Lolato E, Turroni S, Bejaoui S, D'Amico F, Behrends V, Amadei S, Pizzi A, Nobre Costa G, Costabile A, Bigetti Guergoletto K.   +11 more
europepmc   +2 more sources

Pembuatan Minuman Kombucha dengan Mengkaji Perbandingan Bunga Telang dengan Sari Buah Nanas dan Konsentrasi Starter Scoby [PDF]

Jurnal Teknologi dan Industri Pertanian Indonesia
Kombucha bunga telang drink is a fermented drink that can be categorized as a functional drink and has many benefits that greatly play a role in boosting the immune system.
Chairil Anwar, Irhami Irhami, Ika Rezvani Aprita   +2 more
doaj   +2 more sources

Physicochemical, Bioactive, and Clinical Evaluation of Blueberry-Enriched Kombucha as a Functional Beverage. [PDF]

J Food Sci
ABSTRACT This study aimed to develop a blueberry‐flavored kombucha and evaluate its functional properties and effects on human intestinal health. The beverage was produced from green tea and sucrose, fermented with a symbiotic culture of bacteria and yeasts (SCOBY), followed by the addition of blueberry syrup and a second fermentation stage.
Anselmini AM, Lorandi G, Peruzzolo M, Gonçalves IL, Cansian RL, Zeni J, Valduga E, Hsu AKW, Zanardo VPS, Toniazzo Backes G.   +9 more
europepmc   +2 more sources

KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation. [PDF]

Food Sci Nutr
Kombucha can be used as a microbial starter to accelerate sourdough fermentation, reducing maturation time from 10–14 days to about 5 days. The resulting bread maintains comparable texture, structure, and sensory qualities to traditional sourdough while offering enhanced functional benefits, including higher phenolic content and antioxidant capacity ...
Chinello M, Tawfik RNR, Canazza E, Nadai C, de Barros FAR, Lomolino G, Lante A, Corich V, Giacomini A.   +8 more
europepmc   +2 more sources

Microbial and Chemical Profiles of Kombucha Made from Freeze-dried SCOBY

, 2022
Kombucha is a traditional fermented tea whose consumption has increased in recent years due to its anti-inflammatory, antioxidant properties. A review of literature revealed opportunities to improve the kombucha fermentation process and to look more ...
Ramakrishnan, Iswarya
core   +3 more sources

Kombucha SCOBY as a Fermentation-Derived Biofilm Matrix: Species-Resolved Microbial Communities and Multidimensional In Vitro Bioactivities. [PDF]

Polymers (Basel)
Kombucha fermentation is driven by a Symbiotic Culture of Bacteria and Yeast (SCOBY), a cellulose-rich biofilm that hosts a complex microbial consortium.
Hartono A, Palupi KS, Putranto RA, Santini A, Nurkolis F.   +4 more
europepmc   +2 more sources