Kombucha Beverage: Comparative Study Based on Bioactive Properties and Antimicrobial Potentials of Different Plant Infusion

Kombucha, a fermented beverage, is popular for its prophylactic and therapeutic properties. Kombucha is a traditionally black tea infusion fermented with a symbiotic bacteria and yeast consortium (SCOBY) under aerobic conditions for 7-21 days. However, the beneficial properties of kombucha vary acco...

書誌詳細
出版年:	Journal of Advanced Research in Natural and Applied Sciences
主要な著者:	Cemhan Doğan, Nurcan Doğan
フォーマット:	論文
言語:	英語
出版事項:	Çanakkale Onsekiz Mart University 2023-03-01
主題:	antimicrobial activity bioactive potential fermented beverage kombucha scoby
オンライン･アクセス:	https://dergipark.org.tr/en/download/article-file/2525402

類似資料

Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications
著者:: Nikita Sanwal, 等
出版事項: (2023-12-01)

Inoculation, Growth and Bactericidal Effects of Three Kombucha Cultures
著者:: Jill Ann Jarrell, 等
出版事項: (2022-02-01)

Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality
著者:: Saikiran Chaluvadi, 等
出版事項: (2024-11-01)

The Bioactive Components of Cascara Kombucha and Their Potential Use as a Functional Beverage
著者:: Syarifah Rohaya, 等
出版事項: (2025-06-01)

Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile
著者:: Peyton Bishop, 等
出版事項: (2022-10-01)

Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage
著者:: Abdul-Raouf Al-Mohammadi, 等
出版事項: (2021-08-01)

Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits
著者:: Haruthairat Kitwetcharoen, 等
出版事項: (2023-01-01)

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)
著者:: Hubert Antolak, 等
出版事項: (2021-09-01)

Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (<i>Tuber melanosporum</i> and <i>Tuber aestivum</i>) with Interesting Aromatic and Compositional Profiles
著者:: Diego Morales, 等
出版事項: (2024-07-01)

Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review
著者:: Nurten Abaci, 等
出版事項: (2022-06-01)

Synergistic Bioactive Potential of Combined Fermented Kombucha and Water Kefir
著者:: Chiara La Torre, 等
出版事項: (2025-05-01)

Exploring the Acetobacteraceae family isolated from kombucha SCOBYs worldwide and comparing yield and characteristics of biocellulose under various fermentation conditions
著者:: Azadeh Khiabani, 等
出版事項: (2024-11-01)

A review on health benefits of kombucha nutritional compounds and metabolites
著者:: Jessica Martínez Leal, 等
出版事項: (2018-01-01)

Nanohydroxyapatite synthesized from kombucha SCOBY and its effect on ovariectomized-induced osteoporosis in rats
著者:: Badrieh Azari Morchegani, 等
出版事項: (2024-04-01)

Studi karakteristik kimia minuman probiotik kombucha sari kulit nanas (Ananas comosus)
著者:: Rahmah Utami Budiandari, 等
出版事項: (2023-08-01)

Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review
著者:: Vinicius Costa Barros, 等
出版事項: (2024-06-01)

Functional kombucha production from fusions of black tea and Indian gooseberry (Phyllanthus emblica L.)
著者:: Haruthairat Kitwetcharoen, 等
出版事項: (2024-12-01)

Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses
著者:: Aghogho Ohwofasa, 等
出版事項: (2024-01-01)

Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer
著者:: Mariana Muniz da Silva, 等
出版事項: (2022-12-01)

PENGARUH VARIASI KONSENTRASI GULA TERHADAP DERAJAT KEASAMAN DAN AKTIVITAS ANTIOKSIDAN KOMBUCHA DAUN KAKAO (Theobroma cacao L.)
著者:: Sartika Gunawan Putri
出版事項: (2022-08-01)

Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast)
著者:: Bhakti Etza Setiani, 等
出版事項: (2021-12-01)

Investigation of the Antioxidant Potential of Kombucha Prepared Using Salvia officinalis L.
著者:: Cihan Düşgün
出版事項: (2024-12-01)

Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks
著者:: Marcin Kruk, 等
出版事項: (2021-01-01)

Selected materials techniques for evaluation of attributes of sourdough bread with Kombucha SCOBY
著者:: Tanveer Juwairiya, 等
出版事項: (2025-08-01)

Changes in microbial community structure during adaptation of kombucha symbiotic culture of bacteria and yeast to fermentation of sweet and acid whey
著者:: Alyssa Thibodeau, 等
出版事項: (2025-05-01)

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages
著者:: Dan-Dan Zhou, 等
出版事項: (2022-01-01)

Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits
著者:: Natthinee Anantachoke, 等
出版事項: (2023-04-01)

Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States
著者:: Keisha Harrison, 等
出版事項: (2023-07-01)

Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture
著者:: Yu-Chieh Chou, 等
出版事項: (2024-10-01)

Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins
著者:: Yuliya Frolova, 等
出版事項: (2023-06-01)

Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis and Litsea glaucescens Infusions Fermented with Kombucha Consortium
著者:: Claudia I. Gamboa-Gómez, 等
出版事項: (2016-01-01)

Primary Metabolites and Microbial Diversity in Commercial Kombucha Products
著者:: Jonathan H. Sogin, 等
出版事項: (2024-07-01)

Microbiology, antioxidant, and antibacterial activity of sinom kombucha
著者:: Elok Zubaidah, 等
出版事項: (2024-03-01)

Assessment of propolis-fermented Kombucha tea&rsquo;s microbiological, physicochemical and sensory characteristics
著者:: Rabia Turkoğlu Bacanak, 等
出版事項: (2024-04-01)

Membrane separation process of microfiltration applied to the filtration of kombuchas
著者:: Júlia Daneluz, 等
出版事項: (2023-12-01)

Isolation and Optimization of Culture Conditions of a Bioflocculant-Producing Fungi from Kombucha Tea SCOBY
著者:: Phakamani H. Tsilo, 等
出版事項: (2021-12-01)

Investigating the Volatiles of Kombucha During Storage Under Refrigerated Conditions
著者:: Massimo Mozzon, 等
出版事項: (2025-10-01)

Development and Evaluation of Piper sarmentosum -Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance
著者:: Le Bao Xuyen Nguyen, 等
出版事項: (2025-01-01)

Evaluating the Health Implications of Kombucha Fermented with <i>Gardenia jasminoides</i> Teas: A Comprehensive Analysis of Antioxidant, Antimicrobial, and Cytotoxic Properties
著者:: Gayathree Thenuwara, 等
出版事項: (2024-12-01)

Biological Potential of Alternative Kombucha Beverages Fermented on Essential Oil Distillation By-Products
著者:: Aleksandra Ranitović, 等
出版事項: (2022-11-01)