This study examined the survival of acid-adapted E. coli O157 in kombucha during fermentation and refrigerated mixed with fruit juices. Acidic non-acidic mixes were fermented at 25°C using a commercially available starter culture inoculated 5-strain mixture O157. There was >5-log reduction pathogen count for both within 7 days fermentation. For kombucha-juice blends temperature, 14 ml lemon, ap...

This study aimed to investigate the impact of fermentation time on antioxidative activities and phenolic composition sensory quality kombucha fermented from different teas (green, black, oolong) fruits (grape, dragon, guava). Results: highest activity was observed in green tea grapefruit for 6-7 days at 25–30°C 48 h 37°C, respectively. Further analysis revealed that grape significantly improved...

Bu çalışmada kombucha mantar ekstraktının Agaricus bisporus ve Pleurotus ostreatus misel gelişimlerine etkileri incelenmiştir. Kombucha mantarı genellikle siyah çayı fermente etmektedir. Maya asetik asit bakterilerinin simbiyotik birleşimleri neticesinde oluşmuştur. Manchurian olarak ta adlandırılır. Mantar Agarıcus bısporus etkisi bu çalışmanın konusunu oluşturmuştur. Kombu mantarının elde edi...

Faloak (Sterculia quadrifida R.Br) stem bark tea is consumed as herbal drink by some people on Timor Island, East Nusa Tenggara. The potential and bioactive content of faloak can be increased fermenting it into kombucha, considering that there has been no use bark, especially the main substrate in kombucha fermentation. This study aims to examine effects various concentrations (0,8, 1,2, 1,6, 2...