HIGHLIGHTS Kombucha is a tea formed by symbiotic combination of bacteria and yeasts. teas produced with blackberry, raspberry, red goji berry. Tea samples blackberry were the most appreciated ones in all criteria. Potassium, magnesium, catechin gallic acid detected samples.

Fermentation is one of the oldest biotechnological tools employed by mankind. Fermenting food gives them better sensory and nutritional qualities, latter including vitamins, phenolic compounds, antioxidants, antimicrobials. Kombucha result fermentation a sweetened Camellia sinensis infusion action symbiotic community yeasts bacteria organized in cellulosic biofilm called SCOBY has gained great ...

The green building phenomenon stimulates new material production to optimize the sustainable design quality goal. While issue lies in limited exploration and of local biomaterials, acceptance is still problematic actual practice mainly because unfamiliarity. One most promising materials comes from household waste, especially food. Its availability, degradability, low potential allergy gained po...

The yield and properties of cellulose produced from bacterial fermentation of black tea broth (known as Kombucha) were investigated in this study. The tea broth was fermented naturally over a period of up to 8 days in the presence of sucrose. Tea broth with a sucrose concentration of 90 g/l produced highest yield of bacterial cellulose (66.9%). The thickness and yield of bacterial cellulose inc...

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...

Abstract Kombucha is a healthy carbonated beverage made by fermenting tea extracts such as green and black through symbiotic culture of bacteria yeast. In this study, fermentation characteristics radical scavenging activity ginseng berry kombucha (GBK) Saccharomyces cerevisiae M-5 Gluconobacter oxydans were measured. As time increased, pH decreased titratable acidity increased. Reducing sugars ...