Kombucha is an acidic non-alcoholic fermented tea beverage that has surged in popularity over the past decade. A key driver of this perception kombucha contains microbes contribute to gut health, a reinforced by package claims such as “live” and “probiotic”. We surveyed retail-available (soft) alcoholic (hard) selected 39 products, which 74.4% included at least one these claims. Based upon Nucl...

Abstract The high applicability of Bacterial Cellulose (BC) is often challenging due to its production costs, which ultimately prevents widespread use. Therefore, the present study aimed investigate BC using alternative feedstock replace high-cost synthetic carbon and nitrogen sources evaluate physical structural properties produced membranes. was through a microbial consortium from kombucha, f...

This research paper is aimed to deliver a novel approach prepare popular probiotic beverage i.e., kombucha from infusion of tea waste valorize the by-product industry. In this study, GC-MS based in combination with preliminary vitro biochemical analysis was used investigate metabolic profiles, especially antioxidant compounds produced during fermentation infusion. Waste found be rich xanthosine...