Kombucha (tea and biocelluose) has been used worldwide due to its high nutritional, functional, economic potential. This fermented tea in folk medicine treat several pathological conditions biocellulose the industrial sector. In this context, paper presents a scientific literature review on main phytochemicals of respective biological activities assess their potential uses. The presented wide r...

Kombucha is a yeast and bacterially fermented tea that often described as having an acetic, fruity sour flavour. There particular lack of sensory research around the use with additional ingredients such those from pepper family, or hops. The goal this project was to obtain profile beverages range different ingredients, particularly novel made only Kawakawa (Piper excelsum) leaves. Other samples...

Consumption of fermented food has long been associated with health benefits, but there is still limited knowledge on the bacterial dynamics in plant-based fermentation outside culture-based studies. Different products were assessed for presence Archaea and their microbiota during fermentation. consistently detected brine vegetables, constant increase gene copy number throughout kraut indicated ...

Fermentasi kombucha bunga telang (Clitoria ternatea L) mempunyai aktivitas sebagai antibakteri Escherichia coli. Penelitian ini bertujuan untuk mengetahui dan menguji pada sediaan sabun fermentasi L). Data yang diperoleh akan diolah secara statistik. Hasil penelitian menunjukkan bahwa memiliki diameter zona hambat seluruh konsentrasi 40% tertinggi dengan nilai rata-rata 11,60 mm kategori kuat.