Kombucha is a fermented beverage made from tea and sugar. has benefits for the health of body, this due to various kinds content including antioxidants, antibacterial, intestinal detoxification, lowering blood pressure increasing body immunity. drink that contains alcohol at end fermentation process. This problematic because majority Indonesian consumers are Muslims who require halal food stand...

Arsenic contamination in water poses a serious threat on human health. The tea fungus known as Kombucha is a waste produced during black tea fermentation. The objective of this study was to examine the main aspect of a possible strategy for the removal of arsenates employing tea fungal biomass. The pretreatment of biomass with FeCl3 was found to improve the biosorption efficiency. Arsenics upta...

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...

Kombucha is a functional beverage fermented by the symbiosis of bacteria and yeasts comprised mainly bioactive compounds acids that have beneficial health effects. Our research aimed to determine optimal ratio co-culture bacterium Acetobacter pasteurianus AJ605 yeast Zygosaccharomyces bailii YN403 for kombucha fermentation in order improve consistency quality so it can be mass produced. Microbi...