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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

Folate‐Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Traditional fermented foods consumed around the world are natural sources of folate. Certain microbes, particularly Lactiplantibacillus plantarum, enhance folate production during the fermentation process, making fermented foods a promising dietary approach to improve folate status and help prevent folate deficiency.
Rida Khan, Sanaullah Iqbal, L. Suzanne Suggs, Pedro Marques‐Vidal   +3 more
wiley   +1 more source

Innocell Bioreactor: An Open-Source Development to Produce Biomaterials for Food and Packaging Based on Fermentation Processes

Fermentation, 2023
A growing number of science and design scholars and design practitioners have recently embarked on studying fermentation processes to produce alternative materials.
Nitzan Cohen, Emma Sicher, Camilo Ayala-Garcia, Ignacio Merino Sanchez-Fayos, Lorenza Conterno, Secil Ugur Yavuz   +5 more
doaj   +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

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +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

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr, Syamand Ahmed Qadir, Ammar B. Altemimi, Rawaa H. Tlay, Mohammed N. Saeed, Othman Abdulrahman Mohammed, Tarek Gamal Abedelmaksoud   +6 more
wiley   +1 more source

Separation of Ni (II) from Industrial Wastewater by Kombucha Scoby as a Colony Consisted from Bacteria and Yeast: Kinetic and Equilibrium Studies

Acta Chimica Slovenica, 2019
Kombucha Scoby is a colony consisted from bacteria, yeast and cellulosic pellicle which has unique outcomes and performances in variety of fields. Along with antimicrobial and anti-toxicity of kombucha, it can be adapted to develop reactors for removal ...
Seyyed Mojtaba Mousavi, Seyyed Alireza Hashemi, Aziz Babapoor, Amir Savardashtaki, Hossein Esmaeili, Yaghoub Rahnema, Fatemeh Mojoudi, Sonia Bahrani, Sara Jahandideh, Marziyeh Asadi   +9 more
doaj   +1 more source

Incorporation of Kombucha Bacterial Cellulose to Produce Tomato Leathers via Cast‐Tape Drying

Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.
Tomato leathers containing kombucha bacterial cellulose (KBC) were produced by cast‐tape drying. The incorporation of KBC changes the drying time of tomato leathers by cast‐tape drying. Tomato leathers containing KBC had antioxidant properties and consumer acceptability similar to tomato leather without KBC.
Fernando Ribeiro de Souza, Raquel da Silva Simão, Diego Castro Squinello, Luisa Maria Figueiredo Lima, João Borges Laurindo, Germán Ayala Valencia   +5 more
wiley   +1 more source