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 fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa officinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total pheno...

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...

BACKGROUND Diabetes has become a serious health problem and a major risk factor associated with troublesome health complications, such as metabolism disorders and liver-kidney dysfunctions. The inadequacies associated with conventional medicines have led to a determined search for alternative natural therapeutic agents. The present study aimed to investigate and compare the hypoglycemic and ant...

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...

Background and objectives: TLR2, TLR4, and Dectin-1 (Clec7) are pattern recognition receptors (PRRs) expressed by intestinal epithelia cells and MYD88 is a signaling molecule of TLR2 and TLR4.  They warn immune system about the presence of invading pathogens promoting initiation of inflammatory response. Because of colonic cancer risk, therapy of intestinal inflammation is of h...

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 refreshing beverage obtained by the fermentation of sweetened black tea with a „tea fungus“ (symbiotic culture of acetic acid bacteria and yeasts). It is consumed due to its potential beneficial effects on human health. The aim of this study was to investigate activity of Kombucha on human peripheral blood lymphocytes in vitro. We analyzed Kombucha made from different substrates: ...

Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its bene®cial e€ects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve resistance against cancer, prevent cardiovascular diseases, promote digestive functions, stimulate the ...