Results 61 to 70 of about 695 (173)

Simultaneous Quantification of Alcoholic Content and Acidity in Brazilian Commercial Kombuchas by FTIR Spectroscopy and Chemometric Analysis

Journal of Food Science, Volume 90, Issue 8, August 2025.
ABSTRACT The growth of the global kombucha market highlights the importance of quality control in production, a crucial factor to ensure consumer safety, regulatory compliance, and product consistency. This study aimed to develop and validate rapid, direct multivariate methods based on Fourier transform infrared (FTIR) spectroscopy combined with ...
Gabriela Fioravante da Silva, Bruno Gonçalves Botelho   +1 more
wiley   +1 more source

Valorization of Rice Panicle Straw and Watermelon Rind as an Innovative Medium for Eco-FriendlyProduction of SCOBY Biofilm

Agricultural Science
The valorization of agro-food waste represents a promising pathway toward sustainable bio-based materials. This study aimed to formulate a fermentation medium from rice panicle straw (merang) and watermelon rind for producing eco-friendly SCOBY ...
Sapto Priyadi, Wiyono, Haryuni, Karunia Irfan Ramadhan, Benny Nugroho   +4 more
doaj   +1 more source

Hypatopa scobis Adamski, new species

, 2013
Hypatopa scobis Adamski, new species (Figs. 35, 177–178, 375, Map 35) Diagnosis.— Hypatopa scobis is similar to H. lucina and H. agnae in facies but differs from them by having a more shallowly serrate margin of the proximal flange of the valva. H. scobis also has a proximal flange bearing an erect spine on dorsolateral margin; a moderately curved base
openaire   +2 more sources

Pembuatan Minuman Kombucha dengan Mengkaji Perbandingan Bunga Telang dengan Sari Buah Nanas dan Konsentrasi Starter Scoby

Jurnal Teknologi dan Industri Pertanian Indonesia
Kombucha bunga telang drink is a fermented drink that can be categorized as a functional drink and has many benefits that greatly play a role in boosting the immune system.
Chairil Anwar, Irhami Irhami, Ika Rezvani Aprita   +2 more
doaj   +1 more source

Changes in microbial community structure during adaptation of kombucha symbiotic culture of bacteria and yeast to fermentation of sweet and acid whey

Journal of Dairy Science
: Whey is a liquid byproduct from the dairy industry that is not fully utilized and can be problematic to dispose of. Based on its composition, there is potential to upcycle whey into fermented beverages for human consumption. Most focus to date has been
Alyssa Thibodeau, Patrick Reardon, Bjarne Bartlett, Christopher Curtin   +3 more
doaj   +1 more source

Microbial Succession and Functional Metabolite Formation During SCOBY Fermentation of Pomelo Peel Substrates

Fermentation
This study investigated the fermentation kinetics, microbial community succession, and potential functional metabolite formation in Symbiotic culture of bacteria and yeast (SCOBY)-mediated fermentation using pomelo peel substrates. Pomelo peel substrates
Tomoki Kono, Yi-Chung Lai, Bang-Yuan Chen, Meng-I Kuo   +3 more
doaj   +1 more source

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Food Technology and Biotechnology, 2014
Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY).
Aleksandra S. Velićanski, Dragoljub D. Cvetković, Siniša L. Markov, Vesna T. Tumbas Šaponjac, Jelena J. Vulić   +4 more
doaj   +1 more source

Microrganismos presentes em uma kombucha artesanal gaúcha

Revista Contexto & Saúde
A kombucha é uma bebida fermentada por uma cultura simbiótica de bactérias e leveduras microbiologicamente ativas (SCOBY) com propriedades apontadas como benéficas à saúde.
Alessandra Campani Pizzato, Giulia Bacim de Araujo e Silva, Marina Borba Tósca , Marjo Cadó Bessa, Flávia Seidler, Giovana Alves de Freitas   +5 more
doaj   +1 more source

From Tea Fermentation to New Technologies: Multisectoral Applications of Kombucha SCOBY Through the Lens of Methodi Ordinatio

Fermentation
The Symbiotic Culture of Bacteria and Yeast (SCOBY) is a cellulose-based biofilm resulting from the fermentation of sweetened tea by a microbial consortium of acetic acid bacteria and yeasts.
Nicole de M. Vianna, Gabriel Albagli, Adejanildo da S. Pereira, Priscilla F. F. Amaral   +3 more
doaj   +1 more source

Fabrication of oleophobic membrane by modification of cotton fabric with bacterial cellulose nanofiber

Discover Environment
Cellulose nanofiber is frequently used to produce oleophobic membrane, but current methods often use materials derived from pulp wood that require enormous chemicals and processes.
Denis Fajar Kusuma, Ashfina Ishmatul Husnah, Nabil Septian Medy, Wahyuni Nabila, Azmi Alvian Gabriel, Maktum Muharja, Ainun Zulfikar, Surya Iryana Ihsanpuro, Abdul Halim   +8 more
doaj   +1 more source