Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture bacteria yeasts or so-called SCOBY. Kombucha can be made from different types tea, such as black, green, white, red, oolong teas, yielding various health benefits properties. Several species are involved in fermentation process, which generates many beneficial c...

OBJECTIVE: Diabetes mellitus (DM) is a chronic metabolic disease which affects many organ systems in the body and is associated with a progressive weight loss. Many diabetic patients used to consume herbal remedies to relieve their symptoms. Black tea and its fermented remedy which is made by cultivating the Kombucha mushroom in a mixture of warm tea and sugar are widely used by diabetic patien...

Background and objectives: TLR2, TLR4, and Dectin-1 (Clec7) are pattern recognition receptors (PRRs) expressed by intestinal epithelia cells and MYD88 is a signaling molecule of TLR2 and TLR4.  They warn immune system about the presence of invading pathogens promoting initiation of inflammatory response. Because of colonic cancer risk, therapy of intestinal inflammation is of h...

Kombucha merupakan salah satu minuman fungsional yang memiliki aktivitas biologis seperti antioksidan, antimikrob, antidiabetes dan antiinflamasi dihasilkan melalui proses fermentasi teh gula dengan menggunakan kultur starter kombucha disebut SCOBY (Symbiotic culture of bacbteria and yeast). Lamanya waktu pada pembuatan akan mempengaruhi sifat fisikokimia berkaitan titik kritis kehalalan Peneli...

background and objective: garlic, in different types, is a very common food ingredient all over the world. traditionally, garlic is fermented in grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, antibacterial and chemical properties and color changes of garlics fermented in kombucha and vinegar were compar...

Kombucha is a sour beverage reported to have potential health effects prepared from the fermentation of black tea and sugar with a "tea fungus", a symbiotic culture of acetic acid bacteria and yeasts. Although black tea is the preferred substrate for Kombucha fermentation, other beverages have also been tested as substrates with fair results. Cheese whey is a by-product with a good amount of fe...

Background: This research aimed to assess the effect of kombucha tea on reducing cholesterol (HCH) uptake and ameliorating biochemical and physiological side effects of high cholesterol diets.  Objectives: The aim of this research was evaluate the effectiveness of Kombucha tea in reducing cholesterol uptake as well as pathological and immunological side effects  from high cholesterol diets in ...

Kombucha is a fermented tea beverage that has gained popularity in recent years due to its potential health benefi ts. In this study, dried Indian gooseberry kombucha (DIGK) was produce on pre-industrial-scale for 20 days and compare with traditional (TK) made from green tea. Both products were produced as concentrated investigated their total phenolic content (TPC), fl avonoid (TFC), antioxida...

BACKGROUND AND PURPOSE Seborrheic dermatitis is a chronic and recurrent superficial dermatitis in which Malassezia species play an important role. There are different Malassezia species, which have been recently reported to be resistant to common antifungals. Natural sources can be useful alternatives to reduce the emergence of this resistance. Kombucha tea is believed to have potential antimic...

Kombucha is a fermented tea beverage containing bioactive compounds from and vital such as acetic acid, D-saccharic acid-1,4-lactone, glucuronic gluconic acids produced the metabolic activities of bacteria yeasts, which benefit human health. contains symbiotic culture yeast (SCOBY), actively ferments sugar. microbial compositions vary due to environmental conditions starter culture. Saccharomyc...