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...

Currently, the search for natural antimicrobial agents has increased. Thereat, plant extracts, products of fermentative processes, and microbial growth have been tested. Kombucha is a fermented beverage that resulted from fermentation infusion Camellia sinensis. There are reports about biological activities, such as anti-inflammatory, digestibility, antioxidant, antimicrobial, others. The study...

Kombucha is a slightly sweet, acidic, carbonated, fermented beverage obtained by fermenting sugared tea (Camellia sinesis) with symbiotic bacteria. In the present study, kombucha was produced from black sinensis), grape (Vitis labrusca), mulberry (Morus nigra), and rosehip (Rosa canina) fruits. Its physicochemical, microbiological, sensory properties antimicrobial effects were investigated. Dur...

Kombucha is a fermented beverage that prepared traditionally by fermenting Symbiotic Culture of Bacteria and Yeast (SCOBY) with sugar black/green tea, which known as Camellia sinensis leaves. The previous study analyses the microbial composition can be obtained in production. Study shows yeast species acetic acid bacteria (AAB) are microorganisms involve fermentation process Kombucha. Some stud...

This study aimed to investigate the fermentation performance, sugar consumption, pH changes, total phenolic compounds, and antioxidant activity produced using different tea extracts concentrations kinetic characteristics of Kombucha fermentation. Three independent (10 g/L, 40 70 g/L) were used in process. The results showed that culture consumed all medium when concentration was below a certain...

To enhance the effects of kombucha’s beneficial compounds and their functional properties, studies on kombucha fermentation using alternatives ingredients are needed. The aim this study was to formulate optimize hempseed as a high antioxidant, phenolic compound, protein contributor. An experimental central composite design (CCD) with response surface methodology (RSM) used for maximizing antiox...