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.

Kombucha is a fermented product of sweet tea solution which added with kombucha starter and scoby. culture combination bacteria yeast called SCOBY (Symbiotic Culture Bacteria Yeast). This activity aims to determine the effect time on organoleptic test in making tea. study used quantitative methods data collection techniques by conducting tests respondents, this using completely randomized desig...

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 ...

The aim of this study was to investigate the potential radioprotective effect of kombucha musroom tea (KM – tea) on gamma radiation (γ) – induced chromosomal aberrations (CAs) in human peripheral blood lymphocytes in vitro. For this purpose, we used in vitro dose-effect relationship, and correlated these data with statistical parameters. CAs were classified into six major types as break, dicent...

The present study was carried out to evaluate the protective role of kombucha mushroom (KM) tea on cytotoxicity induced by phenol (PHE) in mice. We used weight gain and micronucleus (MN) frequency as indicators of cytotoxicity and supported these parameters with pathological findings. The animals were randomly divided into seven groups: (Group I) only tap water (Group II) 1000 microl kg(-1) b. ...

Kombucha is a fermented and often sweetened tea beverage that has become increasingly popular in the U.S. last decade. While it infused with fruits vegetables to enhance aroma flavor, unflavored kombucha itself distinctive sensory attributes influenced by multiple factors, including initial type, sugar concentration, fermentation temperature. How these different factors affect final flavor of b...

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 tea (KT) is sugared black tea fermented with a symbiotic culture of acetic acid bacteria and yeasts, which is said to be tea fungus. KT is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. In the present study, KT along with black tea (BT) and black tea manufactured with tea fungus enzymes (enzyme-proce...

Kombucha is a fermented sweetened tea with mixed fermenting culture of yeast and acetic acid bacteria. While the history kombucha not completely clear, it now available around world has shown an increase in availability demand United States market. The proponents consumption tout varied health benefits can provide. final flavor composition function both initial used fermentation process. ascrib...