Minuman probiotik merupakan minuman yang baik untuk kesehatan dengan banyak mengandung sejumlah bakteri yaitu asam laktat (BAL) bermanfaat bagi saluran pencernaan meningkatkan keseimbangan di dalam mikroflorausus. Adapun produk sebagai kekinian sehat dapat disajikan bentuk kombucha/scoby (Symbiotic Culture of Bacteria and Yeast), kefir, water kefir. Produk nan secara luas sudah dikenal oleh mas...

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...

Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid bacteria. Despite reports of different yeast species being associated with the fermentation, little is known of the quantitative ecology of yeasts in Kombucha. Using oxytetracycline-supplemented malt extract agar, yeasts were isolated from four commercially available Kombucha products...

The foot and mouth disease virus (FMDV) is sensitive to acids and can be inactivated by exposure to low pH conditions. Spraying animals at risk of infection with suspensions of acid-forming microorganisms has been identified as a potential strategy for preventing FMD. Kombucha is one of the most strongly acid-forming symbiotic probiotics and could thus be an effective agent with which to implem...

The effects of spraying with kombucha and Chinese herbal kombucha were compared with treatments with tetrandrine in a rat silicosis model. Silica dust (50 mg) was injected into the lungs of rats, which were then treated with one of the experimental treatments for a month. The rats were then killed and the effects of the treatments were evaluated by examining the extent and severity of the histo...

Kombucha is a homemade fermented tea that has been traditionally consumed in China for over 2200 years, and is now being used in many other countries. The biochemical basis of the health benefits of kombucha remains largely unknown. The present study was focused on changes in the total antioxidant activity, total phenolic assay and titratable acid content of the kombucha. In addition, the impor...

Kombucha is a sweetened tea beverage that, as a consequence of fermentation, contains ethanol, carbon dioxide, a high concentration of acid (gluconic, acetic and lactic) as well as a number of other metabolites and is thought to contain a number of health-promoting components. The sucrose-tea solution is fermented by a symbiosis of bacteria and yeast embedded within a cellulosic pellicle, which...

The use of alternative ingredients in the production kombucha has seen a recent increase. Our research aimed to characterize chemical, nutritional, microbial, and aromatic profiles beverages prepared with strawberry tree (Arbutus unedo) fruits fermented three different SCOBYs for 21 days. analyses showed similar levels microbiological groups (aerobic mesophilic microorganisms, lactic acid bacte...

Black carrot, which is an economically important product, produced extensively in Konya and Hatay regions Turkey. Kombucha tea a symbiotic system, comprises of bacteria yeasts cultures called as SCOBY, by fermentation sugar leaves. samples contained black carrot juice two concentrations (10 20%) compared with the green varieties were used for enrichment production investigated terms physico-che...

Kombucha fermentation is a multispecies activity guided by human-microbe interactions. This study investigates kombucha practices as platform to recognize relationality with nonhuman microbes. For this, relational theories enable reframing relations focusing on reciprocity and interconnectedness within relations. The empirical research consists of interviews, design probing task, collective ref...