Kombucha - Wikipedia
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) [1] is a fermented, lightly effervescent, sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast . [ 2 ]
Kombucha: Formulation, chemical composition, and therapeutic ...
Kombucha is a millennial beverage with great potential due to its functional claims. The infusion of black or green tea leaves (Camellia sinensis) and sugar is fermented by a symbiotic culture of bacteria and yeasts (SCOBY) resulting in an acidic ...
Changes and biotransformation mechanism of main functional …
2024年11月15日 · The study unveils the dynamic changes in functional compounds and understand the biotransformation of functional substances during kombucha fermentation, providing a theoretical foundation for using the pure cultured tea fungus to product kombucha.
Kombucha: Biochemical and microbiological impacts on the …
2022年10月1日 · Sequence-based analysis of the bacterial and fungal compositions of multiple Kombucha (tea fungus) samples
Kombucha Tea—A Double Power of Bioactive Compounds from …
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties.
Microbiology and antimicrobial effects of kombucha, a short …
2023年12月1日 · Kombucha is a fermented beverage produced traditionally from tea. Its microbiota includes acetic acid bacteria, lactic acid bacteria, and yeasts. The use of the term probiotic for kombucha could be misleading. Kombucha showed a promising antimicrobial potential towards foodborne pathogens.
Kombucha: Production and Microbiological Research - PubMed
2022年10月31日 · Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B. …
A Review on Kombucha Tea—Microbiology, Composition, …
2014年6月21日 · 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 hum...
Kombucha: Production and Microbiological Research - MDPI
2022年10月31日 · Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast.
Sucrose, lactose, glu-cose, and fructose tested and ethanol and lactic acid pro-duction by the Kombucha colony (tea fungus) were quan-tified for each sweetener and at varied concentrations.