Kombucha is a slightly sweet, acidic, carbonated, fermented beverage obtained by fermenting sugared tea (Camellia sinesis) with symbiotic bacteria. In the present study, kombucha was produced from black sinensis), grape (Vitis labrusca), mulberry (Morus nigra), and rosehip (Rosa canina) fruits. Its physicochemical, microbiological, sensory properties antimicrobial effects were investigated. Dur...

Consumers’ demand for ‘healthy’ food is growing at a fast pace. Beverages are one of the fastest-growing segments in healthy market. Kombucha product with rapid market growth and considered ‘healthy beverage’. drinkers (n = 296) contiguous United States (U.S.) were targeted to investigate differences various consumer regarding eater’s behavior, namely—(1) diet stage-of-change attitudes, (2) eat...

HIGHLIGHTS Kombucha is a tea formed by symbiotic combination of bacteria and yeasts. teas produced with blackberry, raspberry, red goji berry. Tea samples blackberry were the most appreciated ones in all criteria. Potassium, magnesium, catechin gallic acid detected samples.

The green building phenomenon stimulates new material production to optimize the sustainable design quality goal. While issue lies in limited exploration and of local biomaterials, acceptance is still problematic actual practice mainly because unfamiliarity. One most promising materials comes from household waste, especially food. Its availability, degradability, low potential allergy gained po...

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...

Abstract Kombucha is a healthy carbonated beverage made by fermenting tea extracts such as green and black through symbiotic culture of bacteria yeast. In this study, fermentation characteristics radical scavenging activity ginseng berry kombucha (GBK) Saccharomyces cerevisiae M-5 Gluconobacter oxydans were measured. As time increased, pH decreased titratable acidity increased. Reducing sugars ...