Objective: To investigate the antifungal activity of voriconazole, with and without Kombucha tea culture, against Candida strains isolated from vulvovaginal candidiasis. Material Methods: The study included 150 females, within child-bearing periods, complaining valvovaginal were isolated, identified by conventional microbiological methods; confirmed Viteck-2 System. sensitivity isolates to vori...

Kombucha is a traditional beverage obtained from fermented sugar-tea by community of bacteria and yeasts. Understanding the microbial composition their functions in fermentation significance, but most studies have relied on culture-dependent method. In this study, metagenomic analysis was conducted to obtain more comprehensive insight into fermentation. Results showed that were dominated Komaga...

Kombucha is a sweet and sour beverage made by fermenting liquid base with symbiotic culture of bacteria yeast. Different tea substrates, carbohydrate sources, additional ingredients are used to create beverages different physical chemical characteristics. The purpose this work was recipe technology study the properties based on kombucha given composition. content added functional (vitamins inul...

Kombucha is a yeast and bacterially fermented tea that often described as having an acetic, fruity sour flavour. There particular lack of sensory research around the use with additional ingredients such those from pepper family, or hops. The goal this project was to obtain profile beverages range different ingredients, particularly novel made only Kawakawa (Piper excelsum) leaves. Other samples...