Results 41 to 50 of about 1,951 (199)

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

Winter biomass potential of four cover crop species: Wheat, rye, triticale, and canola

Agrosystems, Geosciences &Environment, Volume 9, Issue 3, September 2026.
Abstract This study examines variability in predicted aboveground biomass (AGB) of winter cover crops (CCs) across Nebraska, focusing on wheat (Triticum aestivum L.), rye (Secale cereale L.), triticale (× Triticosecale), and canola (Brassica napus L.).
Jianxin Sun, Vesh R. Thapa, Katja Koehler‐Cole, David Scoby, Geng Bai, Yufeng Ge, Hongfeng Yu, Andrea Basche   +7 more
wiley   +1 more source

KARAKTERISASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) DAN DAYA TERIMA KEFIR AIR KELAPA NANAS

Masker Medika
Pendahuluan: Scoby (Symbiotic culture of bacteria and yeast) adalah kelompok mikroorganisme yang ditemukan pada minumah probiotik. Keberadaan mikroorganisme ini pada minuman menambah nilai zat gizi yang bermanfaat bagi tubuh manusia. Scoby ditemukan pada
Novianty Novianty
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

SCOBY Bear

, 2020
Research Background Bacterial cellulose is currently being investigated by various industries due to its potential ability to literally grow the final product and eliminate various stages of production. The Symbiotic Colony of Bacteria and Yeast (SCOBY),
Sonja Hindrum (14739181)
core  

Extraction of polyphenols and antioxidant compounds from SCOBY, as a by-product of Kombucha, using different types of extraction

Discover Food
Kombucha is obtained through a symbiosis fermentation of bacteria and yeast, generating a floating film called SCOBY (Symbiotic Culture of Bacteria and Yeast). After a period of use, SCOBY becomes a production waste.
Eduardo Galvão Leite das Chagas, Felipe Coelho Zamarian, Handray Fernandes de Souza, Eliana Setsuko Kamimura, Elisangela Fabiana Boffo, Alessandra Regina Pepe Ambrozin   +5 more
doaj   +1 more source

Acute and Chronic Effects of Green Tea Kombucha With and Without Grape Skin Extract on Immune and Oxidative Stress Markers in Beginner Runners: A Randomized Controlled Trial

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Green tea kombucha is an antioxidant‐rich beverage with promising health benefits. However, evidence regarding its effects in physically active individuals remains limited. This study investigated the acute and chronic effects of green tea kombucha, with or without grape skin extract, on immune and oxidative stress markers in beginner runners.
Dandara Baia Bonifácio, Rayanne Santos de Paulo, Pedro Henrique Viana Mendes, Udielle Vermelho Lacerda, Rodrigo Rezende Cardoso, Helton de Sá Souza, Frederico Augusto Ribeiro de Barros, Josefina Bressan   +7 more
wiley   +1 more source

SCOBY cellulose applied to the food industry: alternative in obtaining and purification methods

, 2023
This study aimed to relate the benefits, uses and limitations of vegetable, bacterial and SCOBY cellulose in the food industry, focusing on obtaining and applying SCOBY cellulose (CS) as a food raw material and its use in the reuse of food waste.
Fernandes, Laylla Nunes
core   +1 more source

Технологія ферментованого напою Комбуча з використанням асоціації мікроорганізмів SCOBY. Дільниця культивування [PDF]

, 2023
Пояснювальна записка: 65 с., 3 рис., 8 табл., 39 посилань. Метою дипломного проєкту є розробка технології отримання ферментованого напою Комбуча з використанням асоціації мікроорганізмів SCOBY (Symbiotic culture of bacteria and yeast).
Клеймьонова, Ірина Геннадіївна
core   +1 more source

The Potential of Symbiotic Culture of Bacteria and Yeast (SCOBY) as an Alternative Starter for Milk Fermentation: Physicochemical Development and Sensory Intensity Profile in Cow's and Goat's Milk [PDF]

Research and Innovation in Food Science and Technology
Cow’s and goat’s milk were nutrient-dense substrates that were highly susceptible to microbial spoilage. Fermentation provided a natural means of stabilization and transformation, and the Symbiotic Culture of Bacteria and Yeast (SCOBY) emerged as a mixed
Ludfia Windyasmara, Indra Buditama, Sri Sukaryani, Dandy Wardana, Muhamad Hasdar   +4 more
doaj   +1 more source