Results 251 to 260 of about 32,762 (282)

Characterization of the tea fungus metabolites

Biotechnology Letters, 1996
The tea fungus (commonly designed as “kombucha”) is a symbiotic culture of at least three microorganisms: the acetic acid bacteria Acetobacter xylinum and two yeasts Zygosaccharomyces rouxii and Candida sp. in sugared tea (Hesseltine, 1965; Anonymous, 1983).
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Investigations into the antibiotic activity of tea fungus/kombucha beverage

Acta Biotechnologica, 1996
AbstractTea fungus/kombucha, an acetic acid flavoured fermented tea beverage, is widely consumed in various parts of the world and has more recently become a fad in the United States. This is due in part to the fact that it can be produced in the home, and it is reported to be medicinal, effective against arthritis, psoriasis, chronic fatigue ...
K. H. Steinkraus, K. B. Shapiro, J. H. Hotchkiss, R. P. Mortlock   +3 more
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The yeast spectrum of the 'tea fungus Kombucha'.

Mycoses, 1996
The tea fungus 'Kombucha' is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several curative ...
P, Mayser, S, Fromme, C, Leitzmann, K, Gründer   +3 more
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Investigation of Biologically Active Compounds in Tea Fungus Culture Fluid

Scientific Proceedings of Vanadzor State University: “Natural and Exact Sciences
Key words: medusomyces gisevii, antibacterial properties, ascorbic acid, protein, E.coli Tea fungus decoctions have long been recognized for their notable biological activity, and high therapeutic, flavor features due to the presence of various biologically active compounds, organic acids, alkaloids, antibiotics and vitamins.
Varduhi Hovsepyan, Mariam Bakhchinyan, Lilit Israelyan   +2 more
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RETRACTED: Application of the Kombucha ‘tea fungus’ for the enhancement of antioxidant and starch hydrolase inhibitory properties of ten herbal teas

Food Chemistry, 2016
Ten herbal teas (Acacia arabica, Aegle marmelos flower, A. marmelos root bark, Aerva lanata, Asteracantha longifolia, Cassia auriculata, Hemidesmus indicus, Hordeum vulgare, Phyllanthus emblica, Tinospora cordifolia) were fermented with the Kombucha 'tea fungus'.
Mindani I, Watawana, Nilakshi, Jayawardena, Candy, Choo, Viduranga Y, Waisundara   +3 more
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[Medusomyces (tea fungus): scientific history, composition, physiology, and metabolism].

Biofizika, 2003
The literature data on medusomyces published since 1913 are discussed. Different versions of appearance and distribution of this microorganism are considered. The features of its structure, metabolism and growth conditions are analyzed. It is shown that the tea fungus is a symbiosis is of several sorts of yeast and acetic acid bacteria.
D I, Iurkevich, V P, Kutyshenko
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Fungu la kumi na mbili Kupika chai — Making tea

1999
Abstract The imperative verb (singular) is simply the ‘stem’, i.e. without the ku— infinitive prefix. So kupika ‘to cook, cooking’ has imperative pika! ‘cook!’. Exceptions are verbs with one—syllable stems, such as —/a ‘eat’, —nywa ‘drink’.
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Influence of different sugars on the metabolism of the tea fungus

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1994
The tea fungus is a symbiosis of osmophilic yeasts (mainlySchizosaccharomyces pombe, Saccharomycodes ludwigii, Pichia spec.) and acetic acid bacteria (Acetobacter xylinum, A. xylinoides, Bacterium gluconicum) used to produce teakwass with sugared black tea as substrate.
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Biosynthesis of glucuronic acid by means of tea fungus

Food / Nahrung, 2000
E. S. Lončar, S. E. Petrovič, R. V. Malbača, R. M. Verac   +3 more
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Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.

Revista latinoamericana de microbiologia, 2007
Kombucha is a sour beverage reported to have potential health effects prepared from the fermentation of black tea and sugar with a "tea fungus", a symbiotic culture of acetic acid bacteria and yeasts. Although black tea is the preferred substrate for Kombucha fermentation, other beverages have also been tested as substrates with fair results.
Genette, Belloso-Morales, Humberto, Hernández-Sánchez   +1 more
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