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 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...

Kombucha fermentation is a multispecies activity guided by human-microbe interactions. This study investigates kombucha practices as platform to recognize relationality with nonhuman microbes. For this, relational theories enable reframing relations focusing on reciprocity and interconnectedness within relations. The empirical research consists of interviews, design probing task, collective ref...

Made from the fermentation of sweetened tea Camellia sinensis herb by a symbiotic culture bacteria and yeasts, Kombucha has been gaining ground in Brazilian international scene for its benefits possible ability to assist human well-being. This fermented beverage shown significant growth market and, because this, present work aimed carry out data survey on set behavioral characteristics kombucha...

Kombucha is a fermented beverage made from tea and sugar. has benefits for the health of body, this due to various kinds content including antioxidants, antibacterial, intestinal detoxification, lowering blood pressure increasing body immunity. drink that contains alcohol at end fermentation process. This problematic because majority Indonesian consumers are Muslims who require halal food stand...

Abstract The Medusomyces gisevi (combucha) culture has long been widely used by the population for food purposes, as well a natural prophylactic and medicinal agent. detoxification, antioxidant, anti-inflammatory, immunostimulating, hypolipidemic properties etc. are among proven of kombucha. Researches number authors have pronounced bacteriostatic bactericidal effect kombucha metabolites agains...

Interfacial shear rheology qualifies for transient in situ measurement of kombucha biofilm growth and mechanical properties, revealing that formation is a two-step process.