Results 31 to 40 of about 1,951 (199)
A comparison of kombucha SCOBY bacterial cellulose purification methods [PDF]
SN Applied Sciences, 2020 Kombucha SCOBY pellicle formed as a waste product in the kombucha tea fermentation industry can be used as a potential source for bacterial cellulose. We have compared four simple, scalable purification methods for the purification of this jelly like cellulosic matrix containing bacteria, yeast cells, proteins and polyphenols as impurities.
Ananda S. Amarasekara +2 more
openaire +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
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
doaj +1 more source
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
doaj +1 more source
Valorization of Spent SCOBY Fermentation Broth from Bacterial Cellulose Production: Biochemical Changes and Enhanced Antioxidant Potential [PDF]
Research and Innovation in Food Science and TechnologyThe valorization of fermentation by-products is increasingly recognized as an important strategy for supporting circular bioeconomy and sustainable bioprocessing.
Dandy Kusuma Wardana
doaj +1 more source
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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Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Kombucha, a fermented tea containing symbiotic bacteria and yeast, and aerobic exercise each confer distinct health benefits, but their combined effects remain poorly understood. This study investigated the combined effects of consuming kombucha fermented for 7 days and performing moderate aerobic exercise on physiological outcomes ...
Jean Carlos Costa Nogueira +8 more
wiley +1 more source
Application of kombucha tea brew and SCOBY symbiotic culture to produce fermented milk beverage [PDF]
, 2019 Do produkcji mlecznych napojów fermentowanych można wykorzystać inne kultury mikroorgani- zmów niż stosowane tradycyjnie. Zdolnością fermentacji mlekowej charakteryzuje się na przykład sym- biotyczna kultura bakterii i drożdży SCOBY (ang.
Trzaskowska, M. +5 more
core +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
NFS JournalKombucha 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 +3 more
doaj +1 more source