Food waste is a rich organic matter that can potentially be converted into biogas as source of renewable energy. The limitation in energy production lies the presence volatile fatty acid (VFA) during anaerobic digestion food due to high degradation rate. accumulation VFA leads decrease pH exceeds optimal range 6.8–7.6 for methanogens, thus inhibiting methanogenesis and affecting production. In ...

Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea symbiotic culture bacteria and yeast (SCOBY). The microbial community kombucha complex one, whose dynamics are still not fully understood; however, emergence culture-independent techniques has allowed more comprehensive insight into microbiota. In recent times, advancements have been m...

Kombucha is a functional beverage fermented by the symbiosis of bacteria and yeasts comprised mainly bioactive compounds acids that have beneficial health effects. Our research aimed to determine optimal ratio co-culture bacterium Acetobacter pasteurianus AJ605 yeast Zygosaccharomyces bailii YN403 for kombucha fermentation in order improve consistency quality so it can be mass produced. Microbi...

Kombucha merupakan minuman fermentasi teh dengan SCOBY. Salah satu kandungan kombucha adalah vitamin C. Vitamin C pada dihasilkan dari pemecahan glukosa oleh Sachharomyces. Semakin lama berlangsung, maka semakin habis gula, dan menyebabkan menurun setelah di dapatkan titik optimum. Tujuan penelitian ini untuk melihat suhu optimum dalam mengontrol selama masa penyimpanan pasca (7 14 hari) memban...

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 ...

We focused on preparing cellulose nanofibrils by purification, separation, and mechanical treatment of Kombucha membranes (KM) resulted as secondary product from beverage production by fermentation of tea broth with symbiotic culture of bacteria and yeast (SCOBY). We purified KM using two alkaline solutions, 1 and 4 M NaOH, which afterwards were subjected to various mechanical treatments. Trans...