Results 71 to 80 of about 695 (173)

SCOBY BREASTPLATE: SLOWLY GROWING A MICROBIAL INTERFACE

Proceedings of the Seventeenth International Conference on Tangible, Embedded, and Embodied Interaction, 2023
Fiona Bell, Derrek Chow, Hyelin Choi, Mirela Alistar   +3 more
openaire   +1 more source

Kombucha with Clitoria Ternatea: A Functional Beverage with High Antioxidant Potential

Proceedings
Introduction: Kombucha is a fermented beverage traditionally prepared with green tea and a symbiotic culture of bacteria and yeast (SCOBY), known for its health-promoting properties [...]
Marta Oliveira de Araújo, Hugo Raphael Lima Araujo, Karolina Oliveira Gomes, Calliandra Maria de Souza Silva, Izabel Cristina Rodrigues da Silva, Daniela Castilho Orsi   +5 more
doaj   +1 more source

Synergistic Bioactive Potential of Combined Fermented Kombucha and Water Kefir

Beverages
The rising interest in functional fermented beverages, such as kombucha and water kefir, has stimulated research into their health benefits. This study aimed to investigate the combined bioactive potential of kombucha and water kefir by fermenting a ...
Chiara La Torre, Roberta Pino, Alessia Fazio, Pierluigi Plastina, Monica Rosa Loizzo   +4 more
doaj   +1 more source

Bioprocess strategies for maximizing SCOBY growth and evaluating fermentation dynamics on phenolic content and antioxidant activity in Roselle-based Kombucha

Phytomedicine Plus
Roselle-based kombucha is a promising functional beverage due to its bioactive compounds, high phenolic content, and anthocyanins, which contribute to color stability, anti-inflammatory effects, and cardioprotective benefits. This study aimed to optimize
Widiastuti Setyaningsih, Wa Ode Reza Sindy Warni, Intan Dewi Larasati, Rini Yanti, Tyas Utami   +4 more
doaj   +1 more source

ISEV2025 Abstract Book

Journal of Extracellular Vesicles, Volume 14, Issue S1, October 2025.
wiley   +1 more source

Characterization of lactic acid bacteria from the SCOBY of cascara kombucha

IOP Conference Series: Earth and Environmental Science
Abstract Kombucha is a type of fermented drink that falls under the category of functional beverages. Innovation in raw material variations for making kombucha, such as tea leaves, continues to evolve. Different types of tea or kombucha ingredients are assumed to produce unique chemical and microbial characteristics. To date, information
S Rohaya, S H. Anwar, Y M. Lubis, D Dira, M.S Sipayung   +4 more
openaire   +1 more source

Biofabricating Three-Dimensional Bacterial Cellulose Composites Using Waste-Derived Scaffolds

Applied Sciences
Microorganisms metabolising low-value carbon sources can produce a diverse range of bio-based and biodegradable materials compatible with circular economy principles.
Jula Kniep, Manu Thundathil, Kurosch Rezwan, Ali Reza Nazmi   +3 more
doaj   +1 more source

Optimization of fermented kombucha from black-aged garlic using response surface design and aroma-active compounds identification

Applied Food Research
Kombucha beverage from black-aged garlic was optimized using response surface methodology. The design was developed based on a Box-Behnken design, with black-aged garlic (BAG) (10-20g), sucrose concentration (10–20% w/v) and ratio of SCOBY: BAG (0.5-1.0).
Arranee Chotiko, Janejira Phakawan, Waleewan Changpasert, Napapan Chokumnoyporn, Kittikoon Wannasawad   +4 more
doaj   +1 more source

Microbial Consortia-Dependent Evolution of Physicochemical, Compositional and Functional Properties in Kombucha Fermentation

Foods
In recent decades, kombucha, a beverage produced through the fermentation of tea leaves by a symbiotic culture of bacteria and yeasts (SCOBY), has gained considerable popularity and attracted increasing scientific interest.
Izaskun Martín-Cabrejas Pina, Sofía Montoro-Espada, Diego Morales   +2 more
doaj   +1 more source

The Suicide of Scobie in The Heart of the Matter

The Suicide of Scobie in The Heart of the Matter
application/pdf abstract ...
openaire