Results 31 to 40 of about 1,823 (200)

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, Bogdan Păcularu-Burada, Mihaela Cotârleț, Leontina Grigore-Gurgu, Daniela Borda, Nicoleta Stănciuc, Maciej Kluz, Gabriela Elena Bahrim   +7 more
doaj   +1 more source

Propriedades emergentes, aplicações e uso terapêutico do kombucha e seu SCOBY: uma revisão [PDF]

, 2021
Trabalho de Conclusão de Curso (Graduação)O kombucha é uma bebida probiótica obtida através da fermentação de chá verde e/ou preto adoçado por uma cultura mista de bactérias e leveduras (SCOBY).
Soares, Marcelo Gomes
core   +1 more source

Influence of Sucrose and Scoby Concentration on Physical Characteristics of Pineapple Skin Kombucha: Pengaruh Konsentrasi Sukrosa dan Scoby terhadap Karakteristik Fisik Kombucha Kulit Nanas

, 2023
This study investigates the impact of sucrose and Scoby concentration on the physical characteristics of kombucha made from pineapple skin juice. It was conducted using a randomized block design factorial with different sucrose and Scoby concentrations ...
Prihatiningrum , Andriani Eko, Azara , Rima, Budiandari, Rahmah Utami, Aini , Faiza Nur   +3 more
core  

Influence of the thickness of Symbiotic Culture of Bacteria and Yeast on purification and final properties of bacterial cellulose

Carbohydrate Polymer Technologies and Applications
The 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, Devis Montroni, Laura Pesavento, Martina Bruschi, Anna Liguori, Maria Letizia Focarete   +5 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

Real-Time Monitoring of SCOBY-Derived Bacterial Cellulose Production for Sustainable Material Development

, 2023
LAUREA MAGISTRALELa produzione di cellulosa batterica (BC) attraverso una coltura simbiotica di batteri e lieviti (SCOBY) e la fermentazione del tè ha recentemente guadagnato attenzione non solo per i suoi benefici per la salute, ma anche per le sue ...
Matar, Yazan
core  

Optimizing Bacterial Cellulose Production From Kombucha Tea Utilizing Molasses and Tea Dust in Growth Medium

International Journal of Polymer Science
Kombucha, 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, Kalaichelvan Gurumurthy   +1 more
doaj   +1 more source

Formulation and Antimicrobial Activity Evaluation of Liquid Soap Containing SCOBY (Symbiotic Culture of Bacteria and Yeast) and Kombucha from Tea and Lemongrass

Biology, Medicine & Natural Product Chemistry
Kombucha soap has the ability to inhibit pathogenic microbes. However, the production of soap, particularly kombucha liquid soap, has so far only utilized the kombucha broth.
Meta Yuliana, Novin Teristiandi, Aisya Tria Fitriani, Robiatul Adawiyah, Sonia Sonia, Aulia Juniarti   +5 more
doaj   +1 more source

Enhancement of Kombucha SCOBY yield through fermentation process optimization: Traditional source vs. alternative substrates

NFS Journal
Kombucha SCOBY is a cellulose-rich biofilm that forms during the fermentation process of Kombucha drink as a result of the activity of symbiotic culture of bacteria and yeasts on sweetened substrate.
Azadeh Khiabani, Mahboobe Sarabi-Jamab, Abolfazl Pahlevanlo, Monir-sadat Shakeri   +3 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