Fermentation kinetics in kombucha tea with tea kind variation based on its processing
نویسندگان
چکیده
منابع مشابه
A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus
Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on kombucha tea and reports claiming that drinking kombucha can prevent various types of cancer and cardio...
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Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its bene®cial eects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve resistance against cancer, prevent cardiovascular diseases, promote digestive functions, stimulate the ...
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Colour and texture are important parameters in foods processing industries. Both these two factors represent meaningful visual stimuli and can be represented by a model for quality control of the products. Some food processing industries give emphasis on the coloury compounds towards quality of the food items. Intensive processing in complex controlled environments of tea fermentation requires ...
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The yield and properties of cellulose produced from bacterial fermentation of black tea broth (known as Kombucha) were investigated in this study. The tea broth was fermented naturally over a period of up to 8 days in the presence of sucrose. Tea broth with a sucrose concentration of 90 g/l produced highest yield of bacterial cellulose (66.9%). The thickness and yield of bacterial cellulose inc...
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Tea colour determination during fermentation is a vital problem in the tea industries. The human experts have been traditionally measuring change of colour during fermentation by picking up some amount and observing the colour by eye approximation. Methods are also available for analyzing the formation of colour constituents during fermentation. Another method uses colorimeter for determining t...
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ژورنال
عنوان ژورنال: Biofarmasi Journal of Natural Product Biochemistry
سال: 2009
ISSN: 1693-2242
DOI: 10.13057/biofar/f070106