Results 21 to 30 of about 695 (173)
Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits
Fermentation, 2023 Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture of bacteria and yeasts or so-called SCOBY.
Haruthairat Kitwetcharoen +6 more
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Characteristics and biochemical composition of kombucha – fermented tea
Medycyna Ogólna i Nauki o Zdrowiu, 2020 Introduction Kombucha is a fermented tea beverage produced by using a symbiotic culture of bacteria and yeast, so-called SCOBY. The tea fungus comes from the regions f East Asia, and was brought to Europe from eastern Siberia.
Karolina Jakubczyk Patrycja Jakubczyk +2 more
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Effect of Sugar and Tea Concentration on the Yield and Quality of Kombucha Tea Drinks with SCOBY Fermentation [PDF]
BIO Web of ConferencesKombucha tea is a fermented beverage made from tea (black or green), sugar, and a symbiotic colony of bacteria and yeast (SCOBY). Kombucha has gained popularity as a health-promoting beverage due to several potential benefits, including the presence of ...
Sugianto Agus, Sholihah Anis
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Composite of polylactic acid and microcellulose from kombucha membranes
e-Polymers, 2020 Polylactic acid (PLA) is one of the main components of biodegradable and biocompatible composites. Bacterial cellulose from kombucha membranes is an excellent candidate to be used as a natural filler of eco-composites because it is renewable, has low ...
Arteaga-Ballesteros Bárbara Estefanía +4 more
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Biology, Medicine & Natural Product ChemistrySCOBY (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
Anggun Putri Ferdyanti +3 more
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Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement
Foods, 2023 Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) and water kefir grains (WKG), represent a complex microorganism consortia that is composed of yeasts and lactic and acetic acid bacteria, with large strains of diversity ...
Marina Pihurov +7 more
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Potency of kombucha SCOBY-derived cellulose for biodegradable and edible film development
Frontiers in Sustainable Food SystemsThe 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 +6 more
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Carbohydrate Polymer Technologies and ApplicationsThe valorization of Symbiotic Culture of Bacteria and Yeast (SCOBY), an underutilized by-product of Kombucha fermentation, through a purification procedure has opened up possibilities for using bacterial cellulose in various applications.
Federica Daus +5 more
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Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Five commercial kombucha samples from Vietnam were screened, yielding 37 isolates (22 AAB, 6 LAB, 9 yeasts). Three representative strains—Komagataeibacter saccharivorans, Levilactobacillus brevis, and Wickerhamomyces anomalus—were identified and combined into a defined starter consortium (yeast: AAB: LAB = 2:2:1).
Nguyen Tri Yen Chi +3 more
wiley +1 more source
International Journal of Polymer ScienceKombucha, a potentially probiotic beverage renowned for its health benefits, was brewed using sweetened tea and a microbial consortium known as symbiotic culture of bacteria and yeast (SCOBY).
Suriyapriya Selvaraj +1 more
doaj +1 more source